Economical Crunchy spicy vinegrette veg salad

Name: Economical Crunchy spicy vinegrette veg salad
Yield: 1 jar
Cuisine: British
Ingredients: stalk Broccoli; stalk Cauliflower; Carrot; Swede; In fact any crunchy raw veg or stalk that you fancy; Spring onion; White wine or cider vinegar; Chilli sauce (optional)

Andy Coogan @coogycook

Bristol

While browsing the supermarket the other day I saw a jar of spicy crunchy salad pickle.
"Looks nice," I thought to myself but an inspection of the ingredients revealed that it contained sugar. This makes me cross

Why sugar!?
It was spicy and sour and savory. In my view the last thing it needs is hidden sugar.
It makes me mad when they add unnecessary sugar so I put it back on the shelf and made up my own recipe.

Why is it so economical?
Well it uses stuff that many people throw out and after you have eaten the vegetables you can use the vinegar to make my home made salad dressing.
See my other recipes.

Andy Coogan @coogycook

Bristol

Why is it so economical?
Well it uses stuff that many people throw out and after you have eaten the vegetables you can use the vinegar to make my home made salad dressing.
See my other recipes.

Saved

Ingredients

1 jar

stalkBroccoli
stalkCauliflower
Carrot
Swede
In fact any crunchy raw veg or stalk that you fancy
Spring onion
White wine or cider vinegar
Chilli sauce (optional)

Saved

Steps

1

There are no fixed quantities with this recipe. Cabbage stalks can be used but you don't have to. You can just use crunchy carrot or turnips if you like.
2

Get a really course grater and shred all the hard veg and put it in a bowl.
3

Use a sharp knife to chop the spring onion and the other non gratable ingredients and add them to the bowl.
4

Give it a thorough mix
5

Then pack it into a clean jar. Its surprising how much veg you can get into the jar. Pack it in as tight as poss
6

If you want a hot pickle this is the time to mix chilli sauce into the wine vinegar.
7

Pour the vinegar on to the shredded veg. Make sure you cover it all.
8

You can adjust this to suit what you like or what you have in the fridge. I use it in my salad lunches to add a bit of zing

Saved

Cooksnaps

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Andy Coogan @coogycook

on August 16, 2017 21:27

Bristol

I love to cook. I have been cooking since I can remember and like to create dishes that are just a bit different.I am also a bit of a cheat. I like authentic flavours but if I am cooking for a dinner party I want to spend time with my guests rather than slaving away in the kitchen while they are drinking wine at the table.I like to think that my recipes are quick and relatively easy.I try to keep fat and salt to a minimum and use Olive or Rapeseed oil as somebody told me that it was healthy.I almost never cook with salt. My blood pressure is borderline and I am told that too much salt isn't good for you.Sugar is my biggest wind up! I like sugar in sweet things like cake and ice cream but why do they have to put it in Gravy?I check the ingredients of everything I buy and if a savoury product lists sugar on the ingredients then it goes back on the shelf.