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Pickled Vegetables Salad

Pickled Vegetables Salad

Photo credit: © Eatwell101.com 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

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!”

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Nutrition Info (Beta version)
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