Cauliflower Salad

INGREDIENTS:

1 pc cauliflower, cut into flowerettes
1 cup water
3 tablespoons calamansi juice

Dressing:

3 Tbsps. vinegar
6 Tbsps. salad oil
1/2 Tbsp. Ajinomoto Ginisa Flavor Mix
1/2 Tbsp. soy sauce
3 Tbsps. butter
1/2 Tbsp. curry powder

Garnishing:

2 cups shredded cabbage
1 1/2 cups shreded carrots
1 hard boiled egg and chopped
1 Tbsp. chopped parsley


PROCEDURE:

Cook cauliflower with water and calamansi juice. Let boil. Drain and set aside.

In a bowl, combine vinegar, salad oil, Ajinomoto Ginisa Flavor Mix and soy sauce to make the dressing. Set aside.

In a pan, heat butter then stir in cauliflower and dressing. Simmer for a few minutes. Remove from fire.

Pour on top of shredded carrots and cabbage arranged in a plate. Then garnish with chopped eggs and parsley.

*Makes 2 servings

source : Ajinomoto