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Cauliflower & carrot salad

Cauliflower & carrot salad

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A star rating of 4.3 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4 - 6

Keep this healthy salad in the fridge to serve with cold meats or cheese

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal141
fat10g
saturates1g
carbs10g
sugars8g
fibre4g
protein5g
low insalt0.35g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

A star rating of 4.3 out of 5.10 ratings
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