OAXACAN VEGETABLE SALAD ( Mexican)

Serve 6
Potatoes ½ kg small waxy potatoes (E.g.Kipler) halved lengthwise
Green beans 300 grams trimmed
Carrots 2 cut into bite size pieces
Cauliflower ½ cut into florets
Pickling onions about 12
Jalapeño Dressing
Olive oil ¼ cup
Onion 1 finely chopped
Garlic 8 cloves bruised and peeled
All spice 1 Teaspoon
Thyme Dried 1 tsp
Cider Vinegar 125 ml (½ cup)
Jalapenos 2 pickled thinly slices and 30 ml of juice reserved
Green onions 6 thinly sliced

· Add potatoes in large saucepan of boiling salted water , reduce heat and simmer for 10 minutes or until tender, then drain
· In a separate saucepan cook beans for three minutes , remove with slotted spoon and refresh under cold running water.
· Add cauliflower and cauliflower to boiling water and cook for 10 minutes , Remove with slotted spoon and refresh
· Add onions to boiling water and cook for 10 minutes and drain. Set aside

For Jalapeño Dressing
· Heat oil in pan and add onion, garlic, allspice, and thyme. Cook for about 5 minutes stirring frequently
· Add vinegar , jalapeño and reserved juice and ½ cup of water
· Bring to the boil then remove from the heat, stir in green onions and cool
In large bowl combine vegetables and dressing, pepper and salt to taste and stand for 4 hours before serving.