Pickled Vegetables Salad

Pickled Vegetables Salad

Nina L. Palmer

Pickled vegetables can be served as an aperitif or to accompany an exotic dish… Originally from the french caraibean islands and typically Creole, here is a concentrate of flavors, perfumes and spices on your table.

Level of difficulty : Medium
Preparation : 25 min
Baking 3 min

Ingredients list for Pickled Vegetables salad

for 6 people :

  • 1/2 lb (250 g) carrots
  • 1 white cabbage
  • 1 cauliflower
  • 7 ounces (200 g) green beans
  • 1 red pepper
  • 2 green peppers
  • 1 3/4 tablespoons (25 g) ginger
  • 1 onion
  • 4 cloves garlic
  • 6 coffeespoons of oil
  • 1 coffeespoon of turmeric
  • 2 tablespoons of white vinegar
  • Salt, pepper
  • Trending now

    Ham Cheese & Spinach Puffs
    Wow your guests for your next brunch at home with these crisp and melty bites.

Preparation: Pickled Vegetables

– Peel the carrots, cut them into 8cm long strips.
– Chop the cabbage finely.
– Separate the cauliflower into small florets.
– Remove the stalk from beans, cut beans lengthwise.
– Chop the pepper and chilies finely.
– Scald all the vegetables for 1 minute. The vegetables should remain crisp.
– Drain well.
– Heat oil in a frying pan.
– Sauté the chopped onion, chopped garlic, and crushed ginger.
– Add the turmeric and salt.
– Join the vegetables.
– Mix well and stir for 2 minutes.
– Remove from heat and add the white vinegar.
– Allow to marinate in a bowl.
– Keep refrigerated.

Enjoy as an aperitif or served with canapés.

“Enjoy!”

Trending products

© 2016 Eatwell 101 - Home - About - Contact - Press - Advertise - Legal - Privacy Policy


Recipe Salad - Recipe Pickled Vegetables - Pickling Vegetables recipe - Pickled Vegetables Recipe image
Pickled Vegetables Salad