Broccoli Cauliflower Salad with Soy Yogurt Sauce
Side Dish·Other·1 serving
Salt is added only during the process of blanching broccoli and cauliflower to enhance the taste and color and reduce the use of salt. Also, using soy milk instead of mayonnaise makes the taste more savory and increases sodium excretion.
Calories
210kcal
Carbs
30g
Protein
9g
Fat
6g
Sodium
79mg
Ingredients
Others
●브로콜리컬리플라워 Salad : Broccoli 40g(1/5송이), Cauliflower 40g(1/3송이), Red Onion 10g(2×1cm), Kidney Beans 5g(1tsp), Raisins 5pcs, Walnut 1/2pcs, Salt a little ●두유요거트 Sauce : Soy Milk 50g(3⅓tbsp), Plain Yogurt 20g(1⅓tbsp), Lemon Juice 5g(1tsp), Sugar a little
Nutrition Facts
Per 100g of main ingredientsBroccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Red Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Walnut
- Rich in dietary fiber (7.5g) — can support digestion and help you feel full
- Rich in protein (15g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Mix plain yogurt, lemon juice, and sugar well into the soy milk to make soy milk yogurt sauce.
🔍Soak the kidney beans in water, then boil with water in a 1:2.5 ratio for 20-25 minutes and drain; cut broccoli and cauliflower into bite-size pieces, blanch briefly in boiling salted water, rinse in cold water, and drain.
🔍Plate the blanched broccoli and cauliflower, boiled kidney bean, julienned red onion, chopped walnut, and raisin, and serve with soy milk yogurt sauce.