Cauliflower and Cucumber Salad With Sour Cream

Recipe by Leggy Peggy
READY IN: 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the first four ingredients as thinly as you can. Use a sharp knife.
  • Combine the sliced vegetables and the salt. I usually put them all in a clean ice cream container (with a lid) and shake the dickens out of 'em. Then I put the container in the fridge for a couple of hours.
  • Remove the container from the fridge and drain off any liquid that has accumulated.
  • In another bowl, combine the last three ingredients. Then stir this mixture through the vegetables.
  • Put the lid back on the container and give everything some more good shakes to combine.
  • You can serve immediately, but this recipe keeps well for several days, and usually tastes better the second day onwards.
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