Ingredients
Scale
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons water
- 5 cups fresh cauliflowerets
- 1 bay leaf
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 medium carrot, shredded
- 1 small red onion, chopped
- 1/4 cup minced fresh parsley
- 1/4 teaspoon dried basil
Instructions
- In a small saucepan, bring the red wine vinegar, olive oil, and water to a gentle boil.
- In a large heatproof bowl, place the fresh cauliflowerets.
- Add the bay leaf, minced garlic, salt, and coarsely ground pepper to the cauliflower.
- Once the vinegar mixture is boiling, carefully pour it over the cauliflower mixture and toss gently to coat.
- Cover the bowl and refrigerate for at least 6 hours or overnight, stirring occasionally.
- Add the shredded carrot, chopped red onion, minced parsley, and dried basil to the marinated cauliflower and toss to combine.
- Refrigerate for 2 more hours before serving.
- Remove and discard the bay leaf, then serve with a slotted spoon.
Notes
This salad is best served cold. It can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cauliflower, salad, vegan, healthy, marinated