Broccoli Carrot Salad

Recipe by
Total Time:
30-45 minutes
Rated 3 based on 100 votes
Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 1 head tender Broccoli
  • 3 carrots, sliced obliquely into oval-shaped pieces
  • 1 sprig Spring onions with greens, finely chopped
  • 1 sprig Mint leaves, finely chopped
  • 4-5 tender Lemon grass stems, finely chopped
  • For topping:
  • 1 tbsp plain or Wheat flour
  • 1 tbsp Butter
  • 1 cup Milk
  • 2 green chillies, chopped very finely
  • 1/2-inch-piece ginger, peeled and chopped finely
  • 1 flake garlic, crushed
  • 4-5

How to Make Broccoli Carrot Salad

  • Chop broccoli florets so that they form bite-sized pieces.
  • Put both broccoli and carrot in boiling water. Cover and simmer for 2 minutes.
  • Drain and pour ice-cold water over it.
  • Drain again and spread out on a kitchen towel.
  • Dab out excess moisture and transfer to a serving bowl. Dissolve milk and flour to make a smooth paste and keep aside.
  • Warm butter in a heavy or non-stick pan.
  • Add garlic, ginger and chillies and stir.
  • Add milk/flour paste and stir till mixture starts to boil.
  • Add salt, pepper and stir and simmer for 3-4 minutes, stirring frequently.
  • Mixture should be a little thick but of pouring consistency.
  • Take off fire and cool a little till warm.
  • Stir in chopped basil. Serve.
  • To Serve:
  • Place one helping of vegetables in an individual bowl.
  • Pour 2 tbsp of topping while still warm.
  • Serve, garnished which grated cheese and chopped coriander.