The BBC Good Food logo
Cauliflower & carrot salad

Cauliflower & carrot salad

By
Rating: 4 out of 5.10 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • 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
Advertisement

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content