indian cauliflower salad
indian cauliflower salad
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| indian cauliflower salad |
Number of persons
-
4
+
1 medium cauliflower
200 g green beans
1 carrot
For the sauce:
1 shallot
1 clove of garlic
1 bird pepper (or cayenne pepper)
1 teaspoon of peanut butter
3 tablespoons of coconut milk
10 cl fresh cream
1 level tablespoon curry powder
Pepper
Salt
1 tablespoon sherry vinegar
1 lemon
1 teaspoon sesame oil
2 tablespoons of neutral oil
For the trim:
2 tablespoons of sesame seeds
mint leaf
Preparation indian cauliflower salad
Total Time: 50 min
Preparation time: 35 min
Cooking time: 15 min
Cut the cauliflower into bouquets.
Wash and peel the carrot, cut it into julienne strips.
Cook the green beans for 3 to 4 minutes in boiling salted water, then immediately plunge them into cold water to stop cooking.
Cook the cauliflower florets in boiling salted water for 8 minutes, then cook the julienned carrot for a few moments.
Drain the vegetables and mix them in a salad bowl.
Peel the garlic and shallot. Mince them finely, as well as the bird pepper.
Prepare a sauce with the peanut butter, coconut milk, fresh cream and curry. Add salt and pepper, sherry vinegar, lemon juice and oil.
Pour the sauce over the vegetables, turn the salad and leave to marinate.
Before serving, brown the sesame seeds dry. Add these seeds to the salad, along with a few chopped mint leaves.
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