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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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Comments, questions and tips (9)

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Overall rating

A star rating of 4.3 out of 5.12 ratings

tzx67z2w2p4ax2z8YL

I found the dressing a bit sharp so added 1/2 teaspoon of canderel !

roxyevansps91

Discovered this recipe 2 years or so ago. We have made it countless times. Its an easy delicious way to eat raw cauliflower. Thumbs up

lizleicester

A star rating of 4 out of 5.

This is easy and delicious. Nice!

clarebrace

A star rating of 5 out of 5.

I am currently eating this for my lunch with ham, cheese, lettuce tomato and cucumber alongside it. I did adapt the salad slightly by blanching the cauliflower, and using chives and red pepper instead of the red onion. It is delicious and very filling. Definitely one to make again!

a.savina.yuksel

No! Not impressed...

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