Carrot and Cauliflower Mint Salad Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineMain Ingredient


 Mint2 Bunch (200 gm), washed (2 Large Bunch)
 Cauliflowers2 Medium, broken into florets
 Castor sugar1⁄2 Teaspoon
 Carrots225 Gram, coarsely grated (Around 8 ounce)
 Black mustard seed2 Teaspoon
 Olive oils1 Tablespoon
 Lemon juice2 Tablespoon
 Salt To Taste
 Pepper powder To Taste

Nutrition Facts

Serving size

Calories 214 Calories from Fat 48

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 0.76 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 279.1 mg11.6%

Total Carbohydrates 38 g12.6%

Dietary Fiber 16.7 g66.7%

Sugars 13.8 g

Protein 11 g23%

Vitamin A 231.6% Vitamin C 366.6%

Calcium 24.8% Iron 27.4%

*Based on a 2000 Calorie diet


1. Put the mint on a steamer, bed in the cauliflower and steam it for 8 minutes or so until tender but still crisp. Allow it to cool still covered in the mint.
2. Mix the sugar into the carrots.
3. Put the mustard seed in a pan with the olive oil and fry it until it has stopped popping, then mix it into the carrot. Discard the mint and combine the carrots and cauliflower together in a salad bowl.
4. Sprinkle the lemon juice over, season with salt and pepper and chill until ready to serve.