Cauliflower, Broccoli and Cashew Nut Salad Recipe

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  • Groundnut or Vegetable Oil – 2 tblsp
  • Red Onions – 2, cut into wedges
  • Cauliflower – 1 small, cut into florets
  • Broccoli – 1 small, cut into florets
  • Red Curry Paste – 2 tblsp (ready made)
  • Coconut Milk – 400 ml
  • Soy Sauce – 1 tsp
  • Palm Sugar – 1 tsp
  • Salt – 1 tsp
  • Unsalted Cashew Nuts – 85 gms
  • Fresh Coriander – handful, chopped and some more torn for garnishing


  1. Heat the oil in a preheated wok.
  2. Add the onions and stir-fry over a medium-high heat for 3 to 4 minutes, until starting to brown.
  3. Add the cauliflower and broccoli and stir-fry for 1 to 2 minutes.
  4. Stir in the curry paste and stir-fry for 30 seconds, then add the coconut milk, soy sauce, palm sugar and salt.
  5. Bring gently to the boil, stirring occasionally.
  6. Then reduce the heat and simmer gently for 3 to 4 minutes, until the vegetables are almost tender.
  7. Meanwhile, heat a separate dry frying pan until hot, add the cashew nuts and cook, shaking the pan frequently for 2 to 3 minutes, until lightly browned.
  8. Add to the stir-fry with the coriander, stir well and serve immediately.
  9. Garnish with the torn coriander.

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