Korean Style Cauliflower Salad

Cauliflower is a storehouse of useful and easily assimilated trace elements and vitamins. which are lost during any heat treatment. To preserve the maximum amount of vitamins in cauliflower, it is advisable not to subject it to heat treatment.

Ingredients

• 1 medium head of cauliflower
• 1 medium white onion
• 2 cm fresh ginger root
• 3-4 cloves of garlic
• 4 tbsp. l. apple cider vinegar
• 5 tbsp. l. vegetable oil
• 2 tbsp. l. dry korean seasoning
• 5 tbsp. l. vegetable oil

Directions

1. Remove the stem from the cauliflower (can be used for stews or soup). Disassemble the head of cabbage into small inflorescences.
2. Peel and thinly chop onion, ginger root, garlic, mix with cabbage, salt and pour with apple cider vinegar. Leave it on for 10 minutes.
3. Heat the Korean seasoning oil over medium heat, 2 minutes. Pour over the cabbage, stir and leave to infuse for 1 hour. This salad is stored in the refrigerator for 48 hours.