I'll have to apologise to anybody from New Orleans out there as this is probably not exactly in line with the tradition version, but it is based on easy to find pickles etc from UK supermarkets (so the measurements are basically the size of the jars they sell over here). It's used as a topping for the awesome muffaletta sandwich.
Drain all the ingredients from jars and coarsely chop them up (in a vegetable chopper if you have one) and add to a mixing bowl.
Add the chopped carrots, celery and garlic to the bowl along with the Cajun seasoning and mix everything together well.
Transfer the contents of the bowl into whatever you want to keep the salad in (I use a 500 ml jar) and add the red wine vinegar and olive oil then seal the jar.
Let the salad stand for about a week to allow the flavours to blend.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 96 | ||
Calories from Fat: 70 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1538.8mg | 53 % | |
Potassium 193.9mg | 5 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 3.7g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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