Cauli-Broc Salad

Servings 4 Serves


  • 1 1/2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1 cup sliced carrots
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 1/2 tablespoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes or to taste
  • 1/2 cup low fat sour cream
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon honey
  • 2 eggs hard-boiled and sliced
  • 1/3 cup sliced green onions


  • DO-AHEAD TIP: Hard-boil eggs.
  • Steam broccoli, cauliflower and carrots in a covered saucepan for about 2 minutes; rinse under cold water to stop the cooking process; drain well and set aside.
  • In a skillet, combine spices (salt through crushed red pepper flakes); sauté over medium heat for about 2 minutes, stirring constantly, until lightly browned (this will bring out the flavors in the spices).
  • In a large bowl, combine spices, sour cream, vinegar and honey; blend well. Add broccoli/cauliflower/carrot mixture and toss well to coat. Add hard-boiled egg slices and toss gently.
  • Serve with green onions sprinkled on top.


LC SERVING SUGGESTION: Cheddar cheese quesadillas made with low carb flour tortillas.
SERVING SUGGESTION: Use whole wheat flour tortillas for quesadillas.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure cider vinegar is gluten free.
NUTRITION: per serving: 117 Calories; 4g Fat; 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 3
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