Cauliflower and carrot salad with peanut-yoghurt sauce
easy
45 mins
45 mins
Ingredients
- 1 medium-sized cauliflower (approx. 600 g)
- 200 g fine green beans
- 1 (approx. 150 g) Carrot
- 7-10 Tbsp Salt
- 1 1/2 TABLESPOONS Curry
- 1 Shallot
- 1 Garlic clove
- 1 red chilli pepper
- 1 TABLESPOON Peanut cream
- 3 TABLESPOONS Coconut milk
- 100 g Fresh cream
- 7-10 Tbsp Pepper
- 1 TABLESPOON Vinegar (e.g. sherry vinegar)
- 7-10 Tbsp juice of 1/2 lemon
- 3 TABLESPOONS Oil (e.g. sesame oil)
- 1 TABLESPOON Sesame seed
- 2-3 stem(s) Mint
Directions
- 1
Clean and wash the cauliflower and divide it into small florets. Wash, drain and clean the beans. Peel and clean the carrot and slice it into fine strips. Cook the beans in boiling salted water for 3-4 minutes until al dente. Remove, rinse in cold water and drain.
- 2
Add 1 tablespoon curry to the boiling water and cook the cauliflower for 6-8 minutes. In the meantime, peel and finely chop the shallot and garlic. Chilli pepper also finely chop. Stir the peanut cream, coconut milk, crème fraîche and shallots mixture until smooth. Season with remaining curry, salt, pepper, vinegar and lemon juice. Stir in the oil bit by bit. Season sauce again. Remove the cauliflower and drain. Mix the prepared vegetables with the salad dressing and leave to stand for about 10 minutes. Meanwhile roast sesame seeds in a hot pan until golden, take them out and let them cool down.
- 3
Season sauce again. Remove the cauliflower and drain. Mix the prepared vegetables with the salad dressing and leave to stand for about 10 minutes. Meanwhile roast sesame seeds in a hot pan until golden, take them out and let them cool down. Wash the mint, dab dry and pluck off the leaves. Season the salad with salt and pepper if necessary and arrange it in a bowl. Sprinkle with sesame and mint
Nutrition Facts
210 kcal
8 g
17 g
5 g
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