22 Ingredients
  • 1/4 head cauliflower, sliced into thin florets, 1 3/4 cups
  • 8 ounces carrots, sliced lengthwise into thin sticks
  • 1/2 cup thinly sliced sweet onion
  • 3/4 teaspoon dried oregano
  • 1/4 cup sugar
  • 2 tablespoons kosher salt
  • 1 cup distilled white vinegar
  • 1/2 cup water
  • 1 red pepper
  • 1 green pepper
  • 2 jalapeno peppers
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic
  • 1/2 cup olive oil, to cover
  • 1 (6-ounce) can pitted large black olives, rinsed and drained
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon grated fresh lemon zest
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup olive oil
Nutrition
530
27% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

70% 46

Saturated

32% 6

Trans

- 0

Monounsaturated

- 33

Polyunsaturated

- 5

Carbs

10% 30

Carbs (net)

- 24

Fiber

23% 6

Sugars

- 19

Sugars, added

- 12

Protein

5% 3

Cholesterol

- 0

Sodium

36% 854

Calcium

10% 102

Magnesium

7% 30

Potassium

14% 487

Iron

16% 3

Zinc

4% 1

Phosphorus

10% 67

Vitamin A

61% 545

Vitamin C

156% 93

Thiamin (B1)

7% 0

Riboflavin (B2)

6% 0

Niacin (B3)

7% 1

Vitamin B6

20% 0

Folate equivalent (total)

13% 52

Folate (food)

- 57

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

40% 8

Vitamin K

82% 66
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