photo by joanna_giselle
- Ready In:
- 8hrs 30mins
- mediun head cauliflower, broken into very small florets
- 3 medium carrots, coarsely shredded
- 3 celery ribs, julienne sliced
- 1⁄2 cup sliced pimento-stuffed green olives
- 1⁄2 cup lightly packed fresh celery leaves
- 1⁄4 cup salad oil
- 1⁄4 cup white vinegar
- 1⁄4 cup water
- 1 teaspoon sugar
- 1 teaspoon seasoning salt
- In a large bowl, mix vegetables and olives, not celery leaves.
- In a covered blender, at high speed, blend celery leaves and remaining ingredients, until celery leaves are just tiny,little flecks.
- Pour over vegetables,toss to mix well.
- Cover and refrigerate.
- Do early in the day or the night before, to allow flavors to properly meld.
Questions & Replies
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I liked this salad very much. Good combination of raw vegetables with salty olives. I kept the salad in a gallon ziploc bag in the fridge, and we have been eating off of it all week. We had to adjust the seasonings to suit our tastes at the table. This meant the addition of a little more salt and a couple splashes of vinegar. Next time I make this, I think I will reduce the amount of water in the dressing and add more vinegar. But that's just personal taste. Thanks for sharing this!
I made this as directed breaking up the florets into really small pieces and marinating overnight. I used some feta-stuffed gourmet green olives that I found and Emiril's Bayou Blast as the seasoning salt as recommended by another reviewer. This was a nice salad, not too vinegary and I liked the fact it used raw vegetables. However the Bayou Blast (it was the first time I had made it) didn't suit the salad as well as I had hoped, and the thyme especially was totally wrong for this particular vegetable combination. I feel an Italian or Greek seasoning might have been better. Perhaps dill or fennel might be another appropriate herb?
This was a beautiful salad, tasty with a nice crunch to it too. Reminded me of a health salad I used to buy, with a delicious addition of green olives. Since I like tartness, I reduced the water to 2 tablespoons and the oil to 1 teaspoon since I am into low-fat and the olives had enough. I used seasoned salt as it jazzed up the taste nicely. I could see playing with flavored vinegar and additional seasonings, but I really liked it the way it was too. Thanks Mickie!
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