1 Pound Potatoes, medium size 1 Tomato, large 8 Olives, green, jumbo 1 Carrot, large 1/4 Each: Green, Red & Yellow Pepper 1/2 Onion, white, large 1/4 Head Cabbage 10 Mushrooms, large 2 Ears Corn
4 Tbs. Red Vinegar 2 Tbs. Lemon or Lime Juice 2 Tbs. Orange Juice 4 Tbs. Water
2 Tbs. White Vinegar 2 Tbs. Olive Oil
Boil potatoes ahead of time and let cool.
Potatoes should be cooked through but not overcooked.
Cut the potatoes into large pieces.
Medium dice the tomato.
Slice the olives.
Peel carrot if you like and slice into very thin circles.
You can use 2 carrots if you don't have a large one.
Cut peppers into 1/4 inch thick slices.
Cut onion and cabbage into 1/4 inch slices.
Wipe any dirt off of mushrooms and cut in 1/2.
Peel corn and cut into 1/2 inch round slices.
Gather and measure spices.
Chop the garlic.
Place red vinegar, lemon and orange juices and water into a bowl.
Heat 4 tablespoons of oil in a large pan.
Add all ingredients from the garlic-spice plate.
Cook and stir for about half a minute.
Garlic should sizzle and just start to pick up some color.
Add onion and cabbage.
Cook and stir for about 2 minutes.
Cabbage and onion should just begin to soften.
Add all other ingredients, minus the last two tablespoons of white vinegar and olive oil, to the pot.
Mix everything together well.
Pour the red vinegar-juice mixture into the pot.
Quickly cover the pot.
If you do not have a lid big enough to cover the pot you can use a couple pieces of foil and a sheet pan.
Let vegetables cook-steam for exactly five minutes.
Don't lift open the cover or stir during this time.
After five minutes, remove vegetables from the heat and pour onto a sheet pan to cool.
You can use the same pan and foil that you used as a cover, if you did so.
Let vegetables cool for about a half hour.
Place cooled vegetables and all of their juices into a large bowl.
Add the last two tablespoons of white vinegar and olive oil to the bowl.
Mix everything together and serve.
This salad can be served warm or cold.
Vegetables will pick up more flavor after a day or two in the fridge.
New Taste Thinking:
Serve these vegetables as a salad before the meal or use them as a side dish with the meal. You can make this large recipe when you have some time and enjoy the vegetables for a few days. Pair them up with the roasted chicken for an easy dinner. This is also a great dish to bring or serve at a bbq or picnic.
