Cauliflower & carrot salad

Recipe uploaded by

Mary Cadogan

2 ratings

Recipe by Mary Cadogan

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

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.

PER SERVING

141 kcalories, protein 5g, carbohydrate 10g, fat 10 g, saturated fat 1g, fibre 4g, salt 0.35 g

Latest comments and suggestions

• Orla

  14 November 2008

  Orla rated and commented on this recipe

  

  Definitely one to try if uve never eaten raw cauliflower before. I halved the recipe and added some bacon to it to make it ino a lunch for two.

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• Ruth Moore

  06 June 2009

  Ruth Moore rated and commented on this recipe

  

  Suprisingly good - never had raw cauilfower before in a salad and it was lovely.

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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

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 15 mins

Vegetarian, Low-fat

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

PER SERVING

141 kcalories, protein 5g, carbohydrate 10g, fat 10 g, saturated fat 1g, fibre 4g, salt 0.35 g

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