Cauliflower slaw

Cauliflower slaw

Low-carb superstar cauliflower steps up to take the main lead in this lovely creamy slaw! You can basically spice it up with anything you like and have at hand, it's impossible to go wrong here.

Cauliflower slaw

Low-carb superstar cauliflower steps up to take the main lead in this lovely creamy slaw! You can basically spice it up with anything you like and have at hand, it's impossible to go wrong here.
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g cauliflower
  • 13 cup 75 ml sour cream or crème fraîche
  • ½ cup 125 ml mayonnaise
  • 1 tbsp 1 tbsp Dijon mustard
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp fennel seeds, crushed (optional)
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Clean and chop the cauliflower into large chunks. Thinly slice all the pieces, use a mandolin or the slicer attachment in your food processor. The thinner the slices the yummier the salad!
  2. Mix the rest of the ingredients in a bowl. Add cauliflower and combine well.

Tip!

The cauliflower should be raw but you can cook them in boiling water for 1-2 minutes if you prefer that.

You can store the salad in the refrigerator for 2-3 days. It tastes best when the flavors have had some time to get together.

Season the cauliflower slaw as you like it. If you don't like fennel seeds, you can use finely chopped fresh or dried herbs. Chili flakes and/or yellow curry can also be a nice addition.

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Longer days with more light; the warmth of the sun coaxing everything into bloom. Yes, spring is in the air.  And while we all love cheesy casseroles and hearty stews, in spring our fancy turns to lighter, fresher meals with vibrant young veggies, cold plates, fresh herbs and tart bright flavors like the refreshing burst of lemon.

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One comment

  1. Julie B
    Actually pretty good and it’s a great way to use up that last bit of cauliflower you’re thinking about throwing out. No cooking! Yay!!!

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