Broccoli Carrot Salad

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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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.