Crunchy Cauliflower Salad
A light interesting Salad that is great on its own (serves 2), or as a side dish to serve with grilled fish. You can really taste the difference, when you eat raw organic cauliflower, it has a delicious nutty taste, perfectly complimented here by the almonds and the cider vinegar dressing. Serve with fresh Organic sourdough.
- 1⁄2 Cauliflower, chopped fine
- 100 g Organic Roasted Almonds
- 150 ml Apple Cider Vinegar
- 1⁄2 bn Corriander
- 1⁄2 bn Parsley
- 100 g Sultanas
- 2 carrots, sliced fine
- 1 small red onion, sliced fine
- 50 ml extra virgin olive oil
Put cauliflower, carrot, and onion in a bowl, and add cider vinegar. Set aside for an hour, stirring occasionaly. Roughly chop herbs, and add with the sultanas and nuts to the veges. Mix through with the olive oil, and season with salt and pepper.
Thanks to Mark at Kamel cafe.
Notes
Leaving the cauliflower and veges to stand in the cider vinegar for an hour (you can leave them longer), starts to pickle them, making them easier to digest, and softening the taste of the vinegar. Cider Vinegar is a delicious condiment, and adds quite a different, unique, mellow flavour to salads and dressings.