Three-Vegetable Salad with Curry Vinaigrette

    17 minutes

    Phytochemicals known as indoles, found in cauliflower and other cruciferous vegetables, may help against hormone-related cancers. Beans contain vitamin A for good vision.

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    Serves: 4 

    • 2 teaspoons curry powder
    • 1/4 cup (60 ml) freshly squeezed lime juice
    • 1/4 teaspoon salt
    • 3 tablespoons vegetable oil
    • 250 g green beans, trimmed and cut in half crossways
    • 1 small head cauliflower, stalks removed for other use and head separated into small florets
    • 1 cup (150 g) corn kernels, fresh or frozen, thawed

    Preparation:10min  ›  Cook:7min  ›  Ready in:17min 

    1. Toast curry powder, stirring frequently, in a small, dry frying pan over low heat until fragrant, about 1 minute. For the vinaigrette, whisk lime juice, curry powder and salt in a small bowl. Whisk in vegetable oil.
    2. Cook beans in a large saucepan of lightly salted boiling water until crisp-tender, about 3 minutes. Transfer with a slotted spoon to a colander. Rinse under cold running water.
    3. Add cauliflower florets to the boiling water. Cook until crisp-tender, about 4 minutes. Drain in colander. Rinse under cold running water.
    4. Toss beans, cauliflower, corn and vinaigrette in a large bowl. Serve chilled or at room temperature.

    Helpful hint

    Toasting curry powder in a dry frying pan gets rid of the raw taste and boosts the flavour. Other spices, such as cumin and chilli powder, benefit from toasting, too. They can be added to foods that don't require further cooking.

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