List of Ingredients
- 1 cauliflower
- 7 OZ. of red cabbage
- 2 stems of lemongrass
- 1 sweet green chili pepper
- Fresh cilantro
- Fennel seeds
- Apple vinegar
- Salt
Method
For the cauliflower, red cabbage and lemongrass salad recipe, thinly cut the red cabbage, transfer it into a bowl, season it with tablespoon of vinegar, a pinch of salt and a piece of lemongrass, then place a weight on it so that everything remains well compressed and let it marinate for 20-30 minutes.
Clean the cauliflower and divide it into small florets; slice 3-4 of them into thin strips, if possible with a mandolin. Cut the rest of the lemongrass lengthwise into parts and then again into small pieces. Boil the cauliflower florets (keeping the strips aside) in lightly salted water with some crushed fennel seeds and the lemongrass, for 5-6 minutes from when it begins to boil.
Arrange the cauliflower florets and the raw strips, the marinated red cabbage, some chopped cilantro and some chili pepper in dishes to serve.