Marinated Vegetable Salad
Ingredients
1 green pepper, cut into chunks
1 large carrot, cut into thin sticks
4-6 Brussels sprouts, halved
1 cup cauliflower florets
1 cup broccoli florets
3 spring onions, cut into 4 cm lengths
Dressing:
½ cup wine vinegar
½ cup sugar
½ cup boiling water
2 cm piece root ginger, peeled and thinly sliced
dash of Tabasco sauce (optional)
Description
These tender, but slightly crisp, vegetables marinated in a subtle ginger dressing taste sensational. Make this salad a few hours before needed to allow the flavours to mingle.
Method
Blanch vegetables in boiling water for 2-3 minutes or steam until just tender.
Cool under cold running water. Drain.
Mix vinegar, sugar, water, ginger and Tabasco sauce and heat gently until sugar dissolves.
Cool and pour over vegetables.
Allow to marinate for 3-4 hours before serving.
Categories
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