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Curry cauliflower salad

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Ingredients for 4 servings:

  • 1 cauliflower
  • 1 can peach(s), pickled
  • 1 banana(s)
  • 2 carrots
  • 2 spring onions
  • Vinegar
  • oil
  • Salt
  • curry powder
  • Paprika powder
  • Chili sauce or curry sauce as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fruity, low in calories and quick to make

Clean the cauliflower and divide it into florets, then cook in salted water until al dente. Meanwhile, cut the pickled peach halves into small pieces. Make a salad dressing from the canning juice, vinegar, oil, and spices. Grate or finely chop the carrots, finely chop the spring onions, and add to the sauce. Repeat with the banana. Drain the cauliflower, rinse well, and add it to the sauce while still warm. Let it cool and marinate for one hour, adjusting seasoning if necessary. Serve as a side dish with rice dishes and grilled meats.

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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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