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Cauliflower salad with peas

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Ingredients for 4 servings:

  • 1 cauliflower
  • 2 carrots, cooked
  • 1 small can of peas
  • 1 small can of baby corn (mini) or corn
  • 1 onion(s), red
  • 1 bunch of chives
  • 1 stalk(s) leek (small stalk)
  • 2 tbsp ketchup
  • 150 g tartar sauce or mayonnaise
  • 150 g yogurt
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the cauliflower, cool, and divide into small florets. Slice the leek into rings, season with salt, and squeeze out any excess liquid. Dice the carrots and onion. Drain the peas and corn, and slice the baby corn. Finely chop the chives. Combine the yogurt with the remoulade and ketchup. Gently combine all ingredients and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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