25
Nov
Fridge – Zesty Cauliflower Salad Recipe
Ingredients
- 14 oz cabbage
- 3.5 oz green olives
- 1 oz pickled sweet peppers
- 1 oz pickled gherkins
- 1 oz pickled onions
- 1 oz mixed pickled vegetables
- 1 oz anchovies in oil
- Oregano
- Evo oil
Directions
Wash and boil the cabbage in salted water for about 20 minutes. Drain the olives, sweet peppers, gherkins, and spring onions. Finely chop everything, removing the pits and seeds where necessary. Wait for the cabbage to cool and then pour all the ingredients into a bowl, adding the previously drained mixed pickled vegetables. Toss, seasoning with salt and oil, and, if desired, add the anchovies in oil.
Cover with plastic wrap and refrigerate for at least a couple of hours to allow all the ingredients to infuse their flavors. If desired, sprinkle with oregano before serving your Zesty Cauliflower Salad.
