Pickled Summer Salad
This cooling salad is wonderful on it’s own or is a good complement to a warming dish such as a yellow lentil dahl or a pot roast.
Think again if you just think citrus is your main source from vitamin C. Cauliflower has a ton!
Cauliflower, along with other cruciferous veggies are potent cancer fighters by being anti-inflammatory, anti-oxidants and containing detoxification enzymes for Phase 1 and Phase 2 detoxification.
You may vary the amounts of any vegetable or add additional crunchy vegetables you have available, such as beets, carrots, or broccoli. If you don’t have parsley seed you may substitute caraway or even fennel seed for different flavors.
4-6 pickling cucumbers, sliced
1/2 head of cauliflower, sliced or chopped to 1/4 in thick pieces
4-6 radishes, sliced
1/4 t parsley seed (found at indian grocery)
1/2 t sea salt
1/4 cup kombucha
1/4 c rice vinegar
1/2 c white vinegar
* you may use more or less of any of vinegars/kombucha depending on your cabinet ingredients.
Slice all and place in vinegar to soak for 4-8 hours, stirring a couple times for even soaking in vinegar if possible. It is possible to eat this salad immediately, but can be left to soak for up to 2 days depending on desired level of pickling. You may drain the vinegar off or leave veggies soaking until eaten. Keep in mind the cucumbers will lose some crunch after 24 hours.