Carrot and Cauliflower Mint Salad Recipe
Ingredients
| Mint | 2 Bunch (200 gm), washed (2 Large Bunch) | |
| Cauliflowers | 2 Medium, broken into florets | |
| Castor sugar | 1⁄2 Teaspoon | |
| Carrots | 225 Gram, coarsely grated (Around 8 ounce) | |
| Black mustard seed | 2 Teaspoon | |
| Olive oils | 1 Tablespoon | |
| Lemon juice | 2 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
Directions
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.
Chef
