December 1, 2009



Cauliflower Salad Ingredients:

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


3 tablespoons vinegar
6 tablespoons salad oil
1/2 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 tablespoon soy sauce
3 tablepsoons butter
1/2 tablespoon curry powder                               


2 cups shredded cabbage
1 1/2 cups shreded carrots
1 hard boiled egg, chopped
1 tablespoon chopped parsley
1. Cook cauliflower with water and calamansi juice. Let boil. Drain and set aside.
2. In a bowl, combine vinegar, salad oil, AJINOMOTO GINISA All Purpose Seasoning Mix and soy sauce to make the dressing. Set aside.
3. In a pan, heat butter then stir in cauliflower and dressing. Simmer for a few minutes. Remove from fire.       4. Pour on top of shredded carots and cabbage arranged in a plate. Then garnish with chopped eggs and parsley.

Contributed by: Jenny Valencia

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