Cauliflower Salad a ɛyɛ hyew a Wɔde Karɔt ne Ɛmo ayɛ
- Lita 2.5 / nkuruwa 12 Nsuo
- Nkyene Teaspoon 1 (Made Himalaya nkyene a ɛyɛ pink aka ho)
- 500g Cauliflower (wɔtwa no nhwiren a ne kɛseɛ yɛ nsateakwaa 2 x 2)
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- 130g / 1 kɔkɔɔ Onion - a wɔatwitwa
- 150g / 2 medium Carrots - ne kɛse yɛ nsateakwaa 1/4 na ne tenten yɛ nsateakwaa 2 bɛyɛ.
- 150g / 1 Red Bell pepper - twa 1/2 inches thick na 2 inches long slices aprrox.
- 1/4 Teaspoon nkyene (Made Himalayan nkyene pink aka ho)
- 1 Teaspoon Paprika (WƆNNYƐ SIGUAR)
- 1/4 Teaspoon Cayenne Pepper (wɔpɛ)
- Kuruwa 1/2 / 25g Parsley
- 2+1/2 Tablespoon White Vinegar ANAA SƐ WƆDE BƐTE (Mewɔ wɔde bobesa fitaa vinegar aka ho Wubetumi nso de apɔw-mu-teɛteɛ adi dwuma ama saa aduan yi sɛ w’ani gye ne dɛ ho a)
- 2 to 2+1/2 Tablespoon Olive Oil (Made organic cold pressed olive oil aka ho)
- Maple Syrup TO TASTE (Mede Maple syrup teaspoon 1 aka ho)
- Garlic a wɔayam no teaspoon 1/2 (garlic clove kɛse 1 bɛyɛ)
- teaspoon 1 dry Oregano
- Black Pepper a wɔayam no foforo teaspoon 1/4
- Nkyene sɛnea wopɛ (made Himalaya nkyene pink teaspoon 1/2 aka ho)