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Cauliflower salad

Cauliflower & carrot salad

Cauliflower salad

Name: Cauliflower salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 small or ½ large cauliflower; 2 carrots grated; 1 red onion finely chopped; 2 tsp capers; 2 tbsp chopped parsley; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 2 tbsp olive oil; 1 tbsp mayonnaise

Mary Cadogan

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Serves 4 - 6

Easy

Prep: 15 mins

A star rating of 4.3 out of 5.12 ratingsRate

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Love cauliflower? Keep this healthy salad in the fridge to serve with cold meats or cheese or even plant-based burgers

Healthy

Vegetarian

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A star rating of 4.2 out of 5.19 ratings

Ingredients

Nutrition

Units:

MetricUS

1 small or ½ large cauliflower
2 carrots

grated
1 red onion

finely chopped
2 tsp capers
2 tbsp chopped parsley
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp mayonnaise

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Nutrition: per serving

kcal141
fat10g
saturates1g
carbs10g
sugars8g
fibre4g
protein5g
salt0.35g

low

Method

step 1

Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
step 2

Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

RECIPE TIPS

GIVE IT A FRUITY TWIST

Red cabbage, walnut & apricot salad Replace the cauliflower with ½ small red cabbage, finely shredded, and replace the capers with a handful each of roughly chopped walnuts and ready-to-eat dried apricots.

Recipe from Good Food magazine, December 2008

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A star rating of 4.3 out of 5.12 ratings

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