Wow! I made this for a book club potluck, everyone loved it. The tangy Asian dressing is awesome. I am part of a sustainable agriculture co-op (really recommend) so I was able to substitute sweet baby broccoli for the cauliflower and add an indigo carrot- yes, they are purple- and the colors were fantastic. Thank you!
Love the colors and taste especially the ginger in the dressing! DH liked this a lot more than salads marinated in Italian dressing. This was easy to downsize for the two of us. Made as posted except I use black instead of white pepper. Thank you Cookgirl for sharing a wonderful make ahead recipe. Made for Vegetarian/Vegan Recipe Swap-recipenapped it.