June 10 2019 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Cauliflower slaw
Low carb superstar cauliflower steps up to take the main lead in this lovely creamy slaw! You can basically spice it up with anything you like and have at hand, it's impossible to go wrong here.
USMetric
servingservings
Ingredients
- 1 lb 450 g cauliflower
- 1⁄3 cup 80 ml sour cream or crème fraîche
- ½ cup 120 ml mayonnaise
- 1 tbsp 1 tbsp Dijon mustard
- 1 tsp 1 tsp garlic powder
- 1 tsp 1 tsp fennel seeds, crushed (optional)
- salt and ground black pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- Clean and chop the cauliflower into large chunks. Thinly slice all the pieces, use a mandolin or the slicer attachment in your food processor. The thinner the slices the yummier the salad!
- Mix the rest of the ingredients in a bowl. Add cauliflower and combine well.
Tip!
The cauliflower should be raw but you can cook them in boiling water for 1-2 minutes if you prefer that. You can store the salad in the refrigerator for 2-3 days. It tastes best when the flavors have had some time to get together. Season the cauliflower slaw as you like it. If you don't like fennel seeds, you can use finely chopped fresh or dried herbs. Chili flakes and/or yellow curry can also be a nice addition.
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