Sunday, October 4, 2015

Zingy Cauliflower Salad

Inspired by our trip to Germany and the many wonderful composed salads we had, I created this cauliflower salad. I served it with pulled pork sandwiches, as an alternative to cole slaw, which went well together.



Vegetables

1 head cauliflower, in small florets
1 carrot, julienne
1/3 c. red onion, sliced thin
2 stalks celery, sliced thin
~2 tsp. fresh thyme leaves

Dressing

1/4 c. red wine vinegar + 2 tsp. cider vinegar
3 Tbsp. olive oil
1 tsp. Dijon mustard
1 tsp. sugar
1 tsp. salt or to taste
1/2 tsp. black mustard
1/4 tsp. cayenne


Blanch the cauliflower and plunge into cold water to cool, then drain thoroughly. Combine the cauliflower, carrot, onion, and celery in a large bowl. Whisk together the dressing ingredients, and then pour over the vegetables, then mix. Adjust salt to taste. Allow to marinate for 30 minutes or longer.

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