Directions:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.48 Kcal (965 kJ) | ||
| Calories from fat | 205.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.83g | 35% | |
|---|---|---|---|
| Sodium | 5716.8mg | 238% | |
| Potassium | 153.45mg | 3% | |
| Total Carbs | 5.46g | 2% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 64.9mg | 108% | |
| Vitamin A | 1.2mg | 42% | |
| Iron | 20.3mg | 113% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 143.88 Kcal (602 kJ) | ||
| Calories from fat | 128.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 35% | |
|---|---|---|---|
| Sodium | 3568.74mg | 238% | |
| Potassium | 95.79mg | 3% | |
| Total Carbs | 3.41g | 2% | |
| Sugars | 1.94g | 12% | |
| Dietary Fiber | 1.09g | 7% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 40.5mg | 108% | |
| Vitamin A | 0.8mg | 42% | |
| Iron | 12.6mg | 113% | |
| Calcium | 14.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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