Marinated Romanesco and Cauliflower Salad
photo by WiGal
- Ready In:
- 3hrs 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Dressing
- 44.37 ml rice vinegar (seasoned or regular)
- 29.58 ml peanut oil
- 1 garlic clove, minced
- 14.79 ml fresh gingerroot, grated
- 2.46 ml salt
- 1.23 ml white pepper
-
Salad
- 340.19 g romanesco, florets
- 340.19 g cauliflower floret
- 2 carrots, peeled and sliced diagonally
- 1 red peppers (optional) or 1-2 Thai peppers, seeded, minced (optional)
- 44.37 ml fresh cilantro, chopped
directions
- Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
- Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
- Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
- Best if salad is prepared several hours in advance to allow the vegetables to marinate.
- *Important*: stir in the cilantro leaves just before serving.
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Reviews
-
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!
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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.
RECIPE SUBMITTED BY
COOKGIRl
United States