Marinated vegetable salad
These vegetables marinated in a subtle ginger dressing taste sensational. Make this salad a few hours before needed to allow the flavours to mingle.
1 green capsicum, sliced into chunks
1 large carrot, sliced into thin sticks
4-6 Brussels sprouts, sliced in half
1 cup cauliflower florets
1 cup broccoli florets
3 spring onions, sliced into 4 cm lengths
½ cup wine vinegar
½ cup sugar
½ cup boiling water
2 cm piece root ginger, peeled and thinly sliced
dash of Tabasco sauce (optional)
Steam vegetables over boiling water until just tender.
Cool and pour the dressing over.
Allow to marinate for 3-4 hours before serving.
To make the dressing:
Mix vinegar, sugar, water, ginger and Tabasco sauce and heat gently until sugar dissolves. Cool.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.1g|