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Cauliflower salad with carrots
1 serving
Rinse the carrots and cauliflower and cook in salted water (when the water boils, add 1 tbsp vegetable oil). At the end of cooking, drain the vegetable decoction into a dish, and tip the vegetables into a colander and cool. Mix the vegetable oil with the mustard, add the vinegar and some vegetable decoction. If required, salt a little. Peel the carrots and cut into small cubes. Disassemble cauliflower into small stoves and cut into wedges. Put the cauliflower wedges in the salad bowl without mixing, then cut carrots. Pour the salad evenly over the cooked dressing and refrigerate for 20-30 minutes. Before serving, finely shave the parsley greens, and grind the cumin well and sprinkle them with the finished salad.
Rinse the carrots and cauliflower and cook in salted water (when the water boils, add 1 tbsp vegetable oil). At the end of cooking, drain the vegetable decoction into a dish, and tip the vegetables into a colander and cool. Mix the vegetable oil with the mustard, add the vinegar and some vegetable decoction. If required, salt a little. Peel the carrots and cut into small cubes. Disassemble cauliflower into small stoves and cut into wedges. Put the cauliflower wedges in the salad bowl without mixing, then cut carrots. Pour the salad evenly over the cooked dressing and refrigerate for 20-30 minutes. Before serving, finely shave the parsley greens, and grind the cumin well and sprinkle them with the finished salad.
carrots - 3-4 pcs., cauliflower - 1 head, parsley greens - 15 g, salt to taste, cumin - 1 teaspoon, mustard - 0.6 teaspoons, vegetable oil - 0.3 cups, grape vinegar - 1.5 tbsp. spoons, apple vinegar - 1.5 tbsp. spoons
