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My idea was to grind or grate broccoli and cauliflower florets, then mix them with chopped cilantro, onions, grated cheese muscovado and mayonnaise. Then to add ‘icing to the cake’ I topped the salad with ground peanuts.
And the rest is history. Try this recipe for a nice, chilled, crunchy salad. Caution: this could be addicting!
(The broccoli and cauliflower can be grated raw or can be blanched before grinding. I did the latter)
1 cup grated broccoli florets
1 cup grated cauliflower
1 medium onion, chopped
1/2 cup chopped fresh cilantro
1/2 cup grated Cheddar cheese
1 tbsps Muscovado (or brown sugar)
1 cup mayonnaise (you can use more to adjust to your taste)
Salt and pepper to taste
1/3 cup ground roasted unsalted peanuts for garnish
In a large mixing bowl, mix all ingredients and toss well. Cover bowl with plastic wrap and refrigerate to chill until ready to eat. Serve with a topping of ground roasted peanuts.
First published in https://mybaykitchen.wordpress.com/2018/06/01/chilled-brocauli-salad/
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.
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