Broccoli, Carrot and Snow Pea Slaw
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12medium-size broccoli stems, trimmed, peeled and julienned
- 5medium-size carrots, trimmed, peeled and julienned
- 2cups snow peas, trimmed and julienned
- 1teaspoon cracked coriander seeds
- ½teaspoon ground cumin
- ⅛teaspoon crushed red pepper flakes
- 2tablespoons plus 1 teaspoon fresh lemon juice
- 1teaspoon olive oil
- 1½teaspoons salt
Nutritional analysis per serving (4 servings)
111 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 6 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Add the broccoli, carrots and snow peas and blanch for 30 seconds. Drain, refresh under cold running water and drain again. Place in a large bowl. Add the remaining ingredients and toss to coat. Let stand for 1 hour. Divide among 4 plates and serve.
Private Notes
Comments
Be sure to pat vegetables dry until all moisture is absorbed. Dressing requires more oil. For added flavour add 1 finely diced preserved lemon.
Tasty dish. I used sugar snap peas instead of snow peas as they were much fresher in the market. Slivered the veggies so only needed to blanch for 15 seconds. I cut the salt down to a decent pinch but otherwise followed the recipe for the dressing. Delicious.
Too much salt! Less would be better.
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