Indian Cauliflower & Carrot Salad

Cuisine: Indian

Prep time:

Cook time:

Serves: 6

This delicious vegan salad is perfect on it’s own or as an accompaniment to a bigger meal. Will keep for 2-3 days in the fridge which is handy and is also great in a chicken wrap with a dollop of mango chutney.

Nutritional Information Per 100g
Serving size: 290g
Calories: 286
Fat: 13g
Saturated fat: 2.2g
Carbohydrates: 33g
Sugar: 28g
Sodium: .7g
Fiber: 9.4g
Protein: 5.5g

  • 1 cauliflower, florets cut
  • 1 tbsp olive oil
  • 1 tsp Herbie’s Medium Madras Curry Powder
  • 1 kg carrots, grated (food processor is good at this)
  • 65g (1/2 cup) golden raisins
  • 65g (1/2 cup) cashews, roughly chopped and lightly toasted
  • 25g (1 cup) coriander, roughly chopped
  • 4 spring onions, finely sliced
  • dressing:
  • juice of 2 limes
  • 1 tsp freshly grated ginger
  • 1 clove garlic, crushed
  • 3 tbsp olive oil
  • 1 tbsp coconut sugar
  • 1 tsp Herbie’s Medium Madras Curry Powder

  1. Heat oven to 170C; coat cauliflower in 1 tbsp olive oil and 1 tsp curry powder and roast for 20-25 minutes until golden. Set aside.
  2. Combine the rest of salad ingredients in a large bowl.
  3. Whisk dressing ingredients and season to taste.
  4. Add cooked cauliflower to salad with dressing and gently combine.