Summery and excellent as an alternative for the almost too typical coleslaw! The additional ingredients are quite variable and may be added according to preference and availability.
3 cups (750 ml) small bite-size cauliflower florets
¼ cup (60 ml) snipped spring onion
1 Tbsp (15 ml) chopped parsley
Dressing
1/3 cup (75 ml) mayonnaise
1/3 cup (75 ml) yoghurt
1 Tbsp (15 ml) favourite mustard
1 tsp vinegar or lemon juice
pinch sugar
½ tsp (2.5 ml) salt
¼ tsp (1 ml) curry powder (optional)
ground black pepper
Additional ingredients
½ cup (125 ml) chopped celery
½ cup (125 ml) fresh or lightly cooked corn kernels
½ cup (125 ml) frozen green peas
3 hard boiled eggs, chopped
2 Tbsp (30 ml) dill pickles, chopped
3 slices crisply cooked bacon, crumbled
- Place cauliflower in a large saucepan and cover with water. Bring to boil and cook until just fork tender, about 8 – 10 minutes. Drain and rinse in cold water.
- Add the spring onion and parsley. Reserve a little of the additional ingredients to use as fresh garnish and add the rest to the cauliflower.
- Combine all the ingredients for the dressing and add to the cauliflower. Toss gently and spoon into a bowl.
- Refrigerate at least 2 ours to develop flavour and spoon into a bowl to serve.
- Garnish as preferred.
Note
Seal and refrigerate the salad up to three days.
8 servings
