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Broccoli Carrot Salad


There is nothing better than a salad made from fresh vegetables to enjoy as a light meal or as a precursor to the main course. Broccoli Carrot Salad makes use of two very exciting and wonderful vegetables and mix them together with an Indian-style dressing. It makes for a delicious recipe to be enjoyed with family and friends. This recipe would help you in stocking up the energy derived from these veggies in the form of this vibrant salad dish.

6 carrot
3 tablespoon lime juice
1 1/2 teaspoon cumin powder
5 teaspoon virgin olive oil
water as required
powdered black pepper as required
1 broccoli
1 1/2 teaspoon garam masala powder
2 teaspoon mustard seeds
3 handful coriander leaves
salt as required

Step 1
To prepare this healthy and delicious salad, first peel the carrots and then slice or dice them into bite-sized pieces. Also, wash the broccoli and cut it into small florets. Chop some coriander leaves separately as well for garnish.

Step 2
Now, put a heavy bottomed pan on medium flame and heat water in it for cooking broccoli and carrots.

Step 3
Add the broccoli florets in the hot water and let it cook for about 2 minutes or till they are tender. Also, add the carrots in the hot water and let them simmer for a minute.

Step 4
Meanwhile, put a pan on medium flame and heat some oil in it to prepare the salad dressing. Add the mustard seeds in the hot oil and let them fry for 20-30 seconds. Add the spices that are garam masala and cumin powder into the pan.

Step 5
Let the spices fry for a little time and then take the pan off the flame. Transfer the fried spices to a bowl. Add and mix in the lemon juice and seasoning of salt and black pepper.

Step 6
Switch off the heavy bottomed pan in which carrots and broccoli florets were getting cooked. Drain the water and transfer the cooked vegetables to a big salad mixing bowl.

Step 7
Take the bowl with the dressing mix and pour the dressing over the carrots and broccoli. Toss the salad mix together so that it is well mixed.

Step 8
Transfer the prepared salad to serving plates, garnish with coriander leaves, and serve it immediately.