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Chou Chou Salad

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  Carrots 2 , peeled and cut into matchsticks
  Cauliflower head 1 , the florets, each cut in half
  Cucumber 1 , peeled, seeded and sliced 1/4 inch thick
  Romaine lettuce leaves 2 Large, very finely sliced
  Pine nuts 30 Milliliter (2 Tablespoons)
  Raisins 60 Milliliter (1/4 Cup)
  Extra light olive oil 1⁄4 Teaspoon (With A Dash Of Sesame Oil (1.25 Ml))
  Cayenne pepper 1⁄4 Teaspoon
  Mustard seed 15 Milliliter (1 Tablespoon)
  Cumin seed 1 Teaspoon
  Turmeric 1 Teaspoon
  Brown sugar 30 Milliliter (2 Tablespoons)
  Rice wine vinegar 1⁄4 Cup (4 tbs)
  Water 60 Milliliter (1/4 Cup)
  Strained yogurt 240 Milliliter (1 Cup)
  Finely chopped cilantro 1 Ounce (1 Heaping Tablespoon)

Steam the carrots and cauliflower until tender— about 10 minutes.
To make a spice flavor base for the dressing, pour the oil into a small skillet over medium heat and saute the cayenne, mustard seed, cumin seed and turmeric for 3 minutes.
Add the sugar and mix until well incorporated.
Add the vinegar and water, reduce the heat and simmer 30 minutes.
Strain— you should have 3 tablespoons (45 ml) of highly concentrated flavor.
In a small bowl, gently stir the yogurt until you remove the lumps.
Add the spice flavor base, and stir until it's the same consistency as a heavy mayonnaise.
Fold in the cilantro until well incorporated.
Put the steamed vegetables in a large bowl, add the cucumber and toss well.
Add the dressing and stir until the vegetables are well coated.
To Serve: Place a mound of the vegetables, nestled in a wreath of the finely sliced lettuce leaves, on each plate.
Garnish with the pine nuts and raisins.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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