About this recipe

Taught to me by my Auntie Phyllis, this crunchy salad goes great with an Italian lunch of cold meat, buns, cheese, and olives. Oh, and don’t forget the wine.


Into a bowl, place the following chopped vegetables:

  • 1 head cauliflower,
  • 1 red pepper,
  • 1 green pepper.

Then add:

  • 2-3 garlic cloves (you’ll remove before serving),
  • 1 tsp. oregano, 1 tsp. salt, and ½ tsp. garlic powder,
  • ¾ cup Canola oil,
  • a little more than 2 cups white vinegar.

Mix like a regular salad, and then refrigerate a few hours, tossing from time to time. Taste for seasoning, adjust, and jar (removing the garlic).

Leave veggies in the fridge for at least one day before serving. They’ll keep another 2-3 weeks in the fridge after that.


    You could also add carrot and celery as vegetables (even a little Spanish onion, sliced lengthwise).

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