One thing I love about living in Japan are the amounts of vegetable and rice fields surrounding the neighbourhoods. Because Japan is such a small country, they have to mix the farm land with the city, and so you can have huge buildings and houses and have rice fields and crops just beside. Behind my house there’s this little garden that sells the vegetable they grow and the selection differs every week depending on the season. They were selling some coloured cauliflower, broccoli and zucchini this week so I got some of those. The veggies go for 1-2$. I decided to make a broccoli and cauliflower salad with them!
There are numerous gardens where the people sell their home-grown veggies so I always like to bike around my neighbourhood to see what’s available. What’s also really neat is they have a box where you put the money in and then you take the veggies you purchased. No one is at the stall, they just trust you to put the money in and not steal. That’s another thing I love about Japan. Theft isn’t as common like it is back home.
I find that most salads that involve mayonnaise always put so much in there, where it really doesn’t need to have that much. I found that few tablespoon of mayonnaise was just enough for this salad along with a few simple spices. I also used some of my homemade Paleo Mayonnaise. This salad comes with red onion, broccoli, cauliflower, tomatoes and shrimp. A traditional Amish Broccoli and Cauliflower salad usually uses bacon, but I had some shrimp on hand that I need to use so that’s what I used! The salad doesn’t take any time at all to make and is pretty low-carb and low-calorie. I found that it was enough for 4 side servings or 2 full meal servings depending on what you feel like eating.
Note, I uploaded this recipe in August 2016 and re-shot this recipe in January 2018 because the pictures were horrible!! The new recipe uses white cauliflower as I couldn’t find any orange one at the supermarket. Since I re-shot the recipe, I also decided to take a video for it!
Amish Broccoli and Cauliflower Salad
A creamy healthy low carb salad guaranteed to fill your cravings!
Cut the cauliflower and broccoli into florets. Peel and dice the red onion. Slice the tomato. Grate the cheddar cheese. Mince the garlic cloves.
Put some water to boil in a pot. Add the florets and boil on medium-heat until tender (about 4-5 minutes). Drain and let completely cool.
Add the olive oil to a frying pan and add the garlic. Cook for a minute and then add the shrimp. Sautee until completely cooked. Put aside and let cool.