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Cook Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:10Yield:5 cupsJump to Nutrition Facts
Cook Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:10Yield:5 cups
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:10
Servings:
10
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswhite vinegar2cupswater2tablespoonssugar1bay leaf1teaspooncrushed red pepper, divided1teaspoonsalt, divided1small head cauliflower, trimmed and cut into bite-size florets2 stalks celery, thinly sliced1carrot, thinly sliced1red bell pepper, cut into 1-inch pieces3tablespoonsextra-virgin olive oil¼teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
2cupswhite vinegar
2cupswater
2tablespoonssugar
1bay leaf
1teaspooncrushed red pepper, divided
1teaspoonsalt, divided
1small head cauliflower, trimmed and cut into bite-size florets
2 stalks celery, thinly sliced
1carrot, thinly sliced
1red bell pepper, cut into 1-inch pieces
3tablespoonsextra-virgin olive oil
¼teaspoonfreshly ground pepper
DirectionsCombine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.TipsMake Ahead Tip: Cover and refrigerate for up to 1 week.Originally appeared: EatingWell Magazine, March/April 2012
Directions
Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.TipsMake Ahead Tip: Cover and refrigerate for up to 1 week.
Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil.
Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain.
Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 week.
Originally appeared: EatingWell Magazine, March/April 2012
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Nutrition Facts(per serving)61Calories4gFat4gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
