This Mardi Gras Salad is a classic Southern-style dish that balances crisp vegetables with a sweet, tangy dressing. The recipe features fresh cauliflower and carrots, which are briefly parboiled to retain their crunch and vibrant color. Combined with diced celery, onions, green beans, and pimentos, the salad offers a delightful mix of textures. The dressing, made from vegetable oil, tarragon vinegar, and sugar, coats the ingredients thoroughly, creating a glossy, flavorful coating that improves with time. It is perfect for potlucks, holiday gatherings, or as a refreshing side dish. The flavors meld beautifully when chilled, making it an excellent make-ahead option for any occasion.
Mardi Gras Salad
Description
This Mardi Gras Salad is a classic Southern-style dish that balances crisp vegetables with a sweet, tangy dressing. The recipe features fresh cauliflower and carrots, which are briefly parboiled to retain their crunch and vibrant color. Combined with diced celery, onions, green beans, and pimentos, the salad offers a delightful mix of textures. The dressing, made from vegetable oil, tarragon vinegar, and sugar, coats the ingredients thoroughly, creating a glossy, flavorful coating that improves with time. It is perfect for potlucks, holiday gatherings, or as a refreshing side dish. The flavors meld beautifully when chilled, making it an excellent make-ahead option for any occasion.Ingredients
Directions
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Wash the cauliflower and scrape the carrots clean.
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Break the cauliflower into bite-sized pieces and slice the carrots into 1/2-inch rounds.
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Bring a pot of water to a boil and parboil the cauliflower and carrots for 1 minute.
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Remove the vegetables from the water, drain well, and allow them to cool completely.
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Drain the green beans and pimentos thoroughly.
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In a large bowl, combine the cooled cauliflower, carrots, green beans, pimentos, celery, onions, and bell pepper if using.
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In a separate small bowl, whisk together the vegetable oil, tarragon vinegar, sugar, salt, and pepper until the sugar is dissolved.
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Pour the dressing over the vegetable mixture and toss well to coat evenly.
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Cover the bowl and refrigerate for at least 12 hours to allow the flavors to marinate.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 735.8kcal
- % Daily Value *
- Total Fat 46.0g71%
- Saturated Fat 6.8g34%
- Cholesterol 0.0mg0%
- Sodium 22066.8mg920%
- Total Carbohydrate 83.1g28%
- Dietary Fiber 9.0g36%
- Sugars 70.1g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the salad to marinate in the refrigerator for at least 12 hours for the best flavor development. The vegetables will absorb the dressing and become more tender.
Ensure all vegetables are completely cooled before adding the dressing to prevent wilting and maintain crunch.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
