Nice 'n' cruncy appetiser. Alternatively try using along with other salad dishes as the main deal.
Method
Break cauliflower into florets, cutting any larger ones into thin slices.
Mix with carrots, onion, capers and chopped parsley.
Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
Pour over the salad and mix well.
Can be stored in the fridge for up to 3 days.
Ingredients
1 small or 1/2 large cauliflower
2 carrots, grated
1 green (or red) onion, finely chopped
2 tsp capers
2 tbsp chopped parsley
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp mayonnaise
Season:
Summer
Autumn
Winter
Recipe type:
Plant based
Quick
Easy
Raw
Salad
Ingredients terms:
Carrot
Cauliflower
Onion
Parsley