Be careful when you buy rice vinegar! Many have sweeteners added. Sometimes that is just raw sugar (which is best), some add high fructose corn syrup (which is not good) and some add aspartame and artificial color (which is very bad). The one I used was unsweetened. If using a sweetened vinegar, reduce the agave.
1 tablespoon of toasted sesame oil
2 tablespoons of rice vinegar
1 tablespoon agave nectar
3 cups of cauliflower florets
2 roasted red peppers, seeded and diced
1 jalapeno, seeded and minced
1 chipotle, minced
10-12 green olives stuffed with garlic, sliced
2-3 green onions, roots removed, sliced
1 tablespoon cilantro, minced
1-2 teaspoons fresh oregano, minced
Salt to taste
In a large bowl, whisk together the toasted sesame oil, rice vinegar, and agave. Add the cauliflower, red peppers, jalapeno, chipotle, green onions, cilantro, olives and oregano. Toss. Add salt to taste.
To make this into a quick dinner, add ¼ cup of chopped pecans or walnut pieces. Either one will work. That will boost the protein even more and add a bright nutty flavor to the salad.
Nutrition Info (for ¼ of the salad)
Fat 5 g
Carbohydrates 9 g
Fiber 2 g
Sugar 8 g
Protein 2 g
Sodium 150 mg