[healthy Meals] Rainbow Salad with Homemade Peanut Mustard Sauce
1.
Heat a pot of water to prepare blanching vegetables.
2.
Cut cauliflower into small pieces. Shred carrots. Cut the kale into very small pieces. Cut the small tomatoes in half.
3.
When the water boils, blanch the cauliflower and kale one by one. Kale is boiled for more than 5 minutes, and it tastes only when it is softened. Cook the cauliflower for 1-2 minutes. You can also blanch it if you are not used to eating raw shredded carrots.
4.
Take cold water over the blanched dishes to control the moisture. Mix all the vegetables and nuts in a pot.
5.
Make the sauce. Just mix all the ingredients for the sauce. Control the consistency by yourself. If you like thinner, add more water. The taste is sweet and sour, supplemented by salty and fresh. Adjust the seasoning according to your own taste.
6.
Just mix the sauce and vegetables and you can start eating.
Tips:
For blanched dishes, keep the moisture on the top as dry as possible, so that it is easy to dip into the sauce and taste. You can put it on a kitchen towel to dry it, or you can use a salad spinner to spin dry.