Ingredients Jump to Instructions ↓

  1. 2 carrots, peeled and cut into matchsticks

  2. 1 cauliflower head, just the florets, each cut in half

  3. 1 cucumber, peeled, seeded and sliced

  4. 1/4 inch thick 2 large romaine lettuce leaves, very finely sliced Garnish

  5. 2 tablespoons pine nuts

  6. 1/4 cup raisins Dressing

  7. 1/4 teaspoon extra-virgin olive oil, with a dash of sesame oil

  8. 1/4 teaspoon cayenne pepper

  9. 1 tablespoon mustard seed

  10. 1 teaspoon cumin seed

  11. 1 teaspoon turmeric

  12. 2 tablespoons brown sugar

  13. 1/4 cup rice wine vinegar

  14. 1/4 cup water

  15. 1 cup strained yogurt

  16. 1 heaping tablespoons fresh finely chopped cilantro

Instructions Jump to Ingredients ↑

  1. Steam the carrots and cauliflower until tender ñ about 10 minutes.

  2. To make a spice flavor base for the dressing, pour the oil into a small skillet over medium heat and sautÈ the cayenne, mustard seed, cumin seed and turmeric for 3 minutes. Add the sugar and mix until well incorporated. Add the vinegar and water, reduce the heat and simmer 30 minutes. Strain.

  3. In a small bowl, gently stir the yogurt until you remove the lumps. Add the spice flavor base, and stir until incorporated. Fold in the cilantro until well incorporated.

  4. Put the steamed vegetables in a large bowl, add the cucumber and toss well. Add the dressing and stir until the vegetables are well coated.

  5. To serve: Place a mount of the vegetables onto a bed of lettuce. Garnish with the pine nuts and raisins.


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