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