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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.

Recipe from Good Food magazine, December 2008

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A star rating of 4.3 out of 5.12 ratings
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