Cauliflower And Broccoli Salad With Ginger Vinaigrette Recipes

FESTIVE BROCCOLI AND CAULIFLOWER SALAD WITH VINAIGRETTE DRESSING

Steps:

• Wash and trim broccoli and cauliflower. Cut each into small bite-sized pieces and place into a large heat-proof bowl.
• Wash and cut the red and green pepper into small pieces, almost mincing. Set aside.
• In a small saucepan, stir together all of the dressing ingredients (white wine, white wine vinegar, water, olive oil, garlic, sugar, ginger root, salt and pepper). Bring to a boil, stirring, and boil for 3 minutes. Remove from heat and pour over the cauliflower and broccoli; toss to coat well. Stir often until cooled to room temperature. Then add in the peppers and parsley.
• Cover and refrigerate at least for a few hours or overnight, tossing often.
• Transfer to a serving bowl and serve with a slotted spoon.

CAULIFLOWER AND BROCCOLI SALAD WITH GINGER VINAIGRETTE

Steps:

• Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
• Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
• In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
• Drain well. Let cool.
• Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.

BROCCOLI, CAULIFLOWER, AND CARROT SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
• Add the broccoli, cauliflower and carrots.
• Toss to coat with dressing.
• Sprinkle evenly with nuts.
• Enjoy!