Spicy, rich, acidic, and packed with the flavors of New Orleans, this muffuletta salad is a favorite in our family.
You can make this pickled salad a day or two before serving and store in the fridge. It’s even better when the flavors have had time to meld! Sometimes we serve it with muffuletta bread or a baguette + some vegan butter on the side.
Check out the piece on this salad in The Washington Post, and find this recipe on p. 54 of our Low-Carb Vegetarian Cookbook.
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