Cauliflower Salad

Name: Cauliflower Salad
Cuisine: China
Ingredients: 3 tablespoons white vinegar; 1 tablespoon sugar; 1 teaspoon salt; 10 cups cold water; 1 clove of garlic, peeled; 1 slice fresh ginger, ¼-inch thick; 2 small hot red chili peppers, sliced into ¼-inch pieces; 1½ pounds fresh cauliflower, cut into 1½-inch flowerets; 1 teaspoon sesame oil; Pinch of white pepper

Yeh Choi Far Sah Lud

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Ingredients

10 cups cold water
1 slice fresh ginger, ¼-inch

Asia
China
Guangdong Province
Cantonese
Gluten-free
Vegan

Method

In a large pot, place the cold water, ginger, and garlic and bring to a boil. Add the cauliflower and stir. Allow to cook for 2 to 3 minutes, until the cauliflower becomes slightly translucent. Do not overcook. Turn off heat and run cold tap water into the pot. Drain, then fill pot again with cold water and drain again. Allow all excess water to strain off. Reserve.