Ingredients
- 3 c. cauliflower florets
- 1 yellow pepper diced
- 2 celery stalks diced
- 2 medium carrots diced
- 1 small onion chopped
- 1 c. sliced green olives
- 6 serrano peppers sliced
- 1/2 c. salt
- 1 1/2 c. olive oil
- 1/2 c. white wine vinegar
- 4 cloves garlic minced
- 2 tsp. red pepper flakes
- 2 tsp. dried oregano
Instructions
- Combine chopped veggies in a large mixing bowl.
- Pour salt over veggies and fill bowl with enough water to cover vegetables completely.
- Cover with a lid and refrigerate 24 hours.
- Drain salt water and rinse well.
- Combine olive oil, vinegar, garlic, red pepper flakes, and oregano; mix well and pour over vegetable mix in bowl.
- Cover and refrigerate 2 days before using.
Nutrition
Serving: 1g | Calories: 72kcal | Carbohydrates: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 1135mg | Fiber: 1g