Cold Vegetable Platter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 12 hrs 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g cauliflower
- 400 g carrot (s)
- 1 onion (s), mild
- 1 clove garlic
For the dressing:
- 4 tablespoon sunflower oil
- 3 tablespoon apple cider vinegar
- 1 pinch ginger powder
- 1 pinch cayenne pepper
- 1 small can saffron (0. g)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into florets, wash the carrots, peel them into sticks or cut into slices (I buy the vegetables frozen and already cut). Cook the vegetables in boiling salted water for 10 minutes. Drain well.
- In the meantime, prepare the dressing. Mix the oil, vinegar, saffron, cayenne pepper, ginger (can also be fresh) in a bowl. Salt, pepper. Mix everything well.
- Peel onions and cut them into fine pieces. Peel and squeeze the garlic and add both to the dressing. Add the vegetables. Mix everything carefully and let it steep in the refrigerator for a few hours (preferably overnight).
- Mix well again. Serve this starter well chilled on a bed of lettuce (green salad, lamb`s lettuce, etc.).
- Tips: You can also add other vegetables. I have already added green beans, zucchini, diced peppers to the specified vegetables (all cooked).
- I think, depending on the taste, the sauce can be seasoned more strongly. But it has to be tried out better beforehand.
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