Broccoli and Cauliflower Salad with Soy Milk Yogurt Sauce

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Mix the soy milk with the plain yogurt, lemon juice and sugar well to make the soy milk yogurt sauce.
2. Soak the kidney beans in water, then boil them for 20 to 25 minutes with beans to water at 1:2.5 and drain. Cut the broccoli and cauliflower into bite-size pieces, lightly blanch in boiling salted water, rinse in cold water, and drain.
3. On a plate, arrange the blanched broccoli and cauliflower, boiled kidney beans, sliced red onion, chopped walnuts and raisins, and serve with the soy milk yogurt sauce.