Health Salad

This is a bright, fresh salad with a tang and a bit of sweet to it. It was instantly loved by DH and my mom and is becoming a regular dish at our table since is is basically a pickle of all the ingredients together. It’s also pretty with a variety of colors, what could be bad?

You make this very simply all in one container but you absolutely must let the mixture sit and marinate (in or out of the fridge, doesn’t matter) for a minimum of an hour or it will not have the time to properly pickle the ingredients.

Take out your veggies, cucumber, carrots, cauliflower, onion and peppers. Now I won’t lie, my peppers were a bit wrinkled but as long as they aren’t bad, that’s fine since the pickling will save them. Wash them well.

Take a container that will hold the lot of them with a securely fastening top since you will shake them all about.

Right in the container, whisk together the pickling liquid, the sugar, salt, oil, vinegar, garlic, and a bit of turmeric for both taste and color.

Then, slice up the veggies, preferably on a mandoline (slicer) so they are fairly even, cutting up the cauliflower into thinnish slices so they can be properly marinated and shred or finely cut the carrots.

Place all the veggies right into the pickling liquid. Snap on the lid tightly and shake the container to get all the vegetables coated with the liquid. Let sit about 15 minutes and shake again and flip on other side. Do this a couple more times and then let sit again. After about an hour, you will see that the vegetables compact and wilt a bit. They can be served at this point, but personally I like to let them sit even longer. They will have more liquid than they started with, this is because the cucumbers give up their own liquid. Serve as a wonderful side to any meal.