- 4 cups cauliflower, thinly sliced
- 1 cup coarsely chopped olives
- 2/3 cup coarsely chopped green bell pepper (optional)
- 1/2 cup chopped pimento peppers (optional)
- 1/2 cup onion, chopped (optional)
- 1 bunch celery stalks, thinly sliced
- Dressing:
- 1/2 cup canola oil
- 3 tablespoons lemon juice
- 3 tablespoons red or white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon white sugar
- 1/4 teaspoon ground black pepper
- Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
- Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
09/08/2019
recipepes.com
raw cauliflower salad, recipe
PT15M
PT1H
5
455 calories
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