Crunchy cauliflower-and-chicken slaw
4
Easy
15 minutes
This crunchy cauliflower-and-chicken slaw is a refreshing and satisfying lunch option. Shredded cauliflower combines with juicy pomegranate rubies, crisp radish and vibrant herbs for a colourful, nutrient-packed salad. Rotisserie chicken adds protein, while pumpkin seeds bring an extra layer of crunch. Finished off with fresh microherbs, this slaw is perfect on its own, in a wrap, or as a side.
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Ingredients
Method
- 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
Ingredients
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
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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