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
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