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Cauliflower recipes

Crunchy cauliflower-and-chicken slaw

Crunchy cauliflower-and-chicken slaw

By Megan Kate Swan

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 small head cauliflower (about 400 g), shredded or finely chopped
4 radishes, thinly sliced
1/3 cup fresh cherries, pitted
1/3 cup pomegranate rubies
100 g Woolworths julienne carrots
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
2 spring onions, finely sliced
2 T pumpkin seeds, toasted
1 cup Woolworths rotisserie chicken, shredded
microherbs, to garnish

For the dressing, whisk:

1/3 cup Woolworths double-cream plain yogurt
2 T lemon juice
1 t Dijon mustard
1 t honey
1/2 t garlic powder
sea salt and freshly ground black pepper, to taste

Method

1 In a large mixing bowl, combine the cauliflower, radishes, cherries, carrots, parsley, mint, spring onions, and pumpkin seeds.

2 Fold in the chicken, mixing well to distribute evenly.

3 Pour the dressing over the slaw and toss until well-coated. Adjust the seasoning to taste and garnish with microherbs. Enjoy immediately, or store in the fridge for up to 2 days.

Cook’s note: For extra flavour, add crumbled feta or use this slaw as a filling for wraps. The microherbs add a fresh, peppery finish to each bite

Find more salad recipes here

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones

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Crunchy cauliflower-and-chicken slaw

Crunchy cauliflower-and-chicken slaw

Ingredients

Method