Cauliflower coleslaw
 

Who says coleslaw has to be cabbage based? I’m a bit of a coleslaw aficionado, sometimes with Chinese cabbage some times with Pak Choy. When I found a recipe for cauliflower coleslaw I was intrigued! A bit of experimenting and a few web searches later, here is a recipe for a low carb tasty side dish.

Left over dressing makes a great dip by the way!

 

Step 1 - Shave your cauliflower

  • Trim the cauliflower of its outer green leaves

  • Carve out the thick white stump

  • Cut the cauliflower in half

  • You need to cut the cauliflower into thin slices

  • Either use a food processor and a slicing blade, a really sharp knife, or if you are brave, a mandolin

Cauli-Coleslaw+-+2.jpg

 

Step 2 - Dress well

  • Mix the dressing ingredients in a small bowl

  • Add half to the cauliflower and gently coat, try and keep the cauliflower shapes

  • Taste and add more dressing if needed

 

 Ingredients - Cauliflower Coleslaw

  • 1 x cauliflower, around 500g

  • 125ml sour cream

  • 125ml mayonnaise

  • 1 tbsp Dijon mustard

  • 1 clove garlic, minced

  • 1 tbsp fresh dill, chopped

  • Salt & pepper to taste