Best 5 Cauliflower Slaw Recipes

**Cauliflower Slaw: A Versatile and Delicious Side Dish**

Cauliflower slaw is a healthy and versatile side dish that can be enjoyed on its own or as a complement to a variety of main courses. Made with shredded cauliflower, this low-carb and gluten-free alternative to traditional coleslaw is packed with nutrients and can be customized with a variety of ingredients and dressings to suit your taste preferences. Whether you prefer a classic vinegar-based dressing, a creamy mayonnaise-based dressing, or something in between, this recipe article has you covered. With three unique dressing recipes to choose from, you'll find the perfect cauliflower slaw recipe to complement your next meal.

Here are our top 5 tried and tested recipes!

RAW CAULIFLOWER SALAD

Raw Cauliflower Salad image

This "Caulislaw" mixes cauliflower, carrots & red onions with a perfectly balanced mayonnaise dressing. It's the perfect side for your next barbecue, or why not top your burgers with it? Quick, earthy, healthy and with loads of flavor it's a versatile side you'll be coming back to over and over again.

Provided by Emmeline Kemperyd

Categories Side Dish

Time 10m

Number Of Ingredients 9

Ingredients

1 small cauliflower (1 small cauliflower = about 500 g/1.1 lb)
1 small red onion
2 carrots
4 Tbsp mayonnaise* (storebought or homemade)
2 Tbsp milk
2 Tbsp Dijon mustard (or other French mustard)
1 Tbsp lemon juice (1 Tbsp = about half a lemon)
0.25 tsp salt
0.25 tsp black pepper

Steps:

Start by slicing your cauliflower and red onion very thinly. Then peel your carrots and shred them. Place in a bowl and mix.
In a jar with a lid, place all the rest of the ingredients: mayonnaise, milk, Dijon mustard, lemon juice, salt and pepper. Close the lid tightly and shake to mix. Open the jar and taste test - adjust seasoning if you wish.
Pour half of the dressing over the vegetables and mix well, then pour over the rest of the dressing and mix again. Serve immediately, or place in the fridge for at least 30 minutes before serving for increased taste.

Nutrition Facts : Calories 82 kcal, Carbohydrate 7 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 193 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CAULIFLOWER SLAW

Cauliflower Slaw image

Photo by Lynne Calamia

Provided by Level Agency

Categories Sides & Salads

Time 1h25m

Number Of Ingredients 10

Ingredients

1/2 cup pine nuts
2 teaspoons kosher salt, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
1 (2-pound) head cauliflower, separated into florets
1/2 cup chopped fresh parsley leaves
2 tablespoons chopped fresh mint
1/2 cup chopped tomatoes
3/4 cup golden raisins
1/4 teaspoon freshly ground black pepper

Steps:

Place the pine nuts in a small fine-mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small saute pan set over medium-low heat and toast for 7 to 10 miutes. Set aside to cool.
Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
In a food processor fitted with the largest shredding disk, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper, and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for at least 1 hour or up to overnight before serving. Refrigerate, covered, for up to 2 days.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Purple Cauliflower and Red Cabbage Slaw image

Provided by Katie Lee Biegel

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 cups (about 1/2 head) thinly sliced purple cauliflower
3 cups (about 1/2 head) shredded red cabbage
1/2 recipe Poppyseed Dressing, recipe follows
1/4 cup plus 1 tablespoon roasted, salted sunflower seeds
2/3 cup vegetable or canola oil
1/2 cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and cracked black pepper
1 large egg, pasteurized if necessary
2 tablespoons poppyseeds

Steps:

In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

BACON CAULIFLOWER SALAD

Bacon Cauliflower Salad image

My Aunt Lavern's special cauliflower salad recipe combines crispy-crunchy ingredients with a creamy dressing that's ever so slightly sweet. -Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 medium head cauliflower, broken into florets
1 pound sliced bacon, cooked and crumbled
1 cup cubed cheddar cheese
1 medium green pepper, chopped
1 medium onion, chopped
1 cup mayonnaise
2 to 4 teaspoons sugar

Steps:

In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 308 calories, Fat 28g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

CAULIFLOWER COLESLAW

Cauliflower Coleslaw image

Mayonnaise and Yoplait® yogurt add a creamy flavor to this cauliflower and coleslaw salad that's ready in just 10 minutes - perfect for side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1/4 cup reduced-fat mayonnaise
1/4 cup Yoplait® Light Fat Free vanilla yogurt
1 tablespoon sugar
1 tablespoon Dijon mustard
3 1/2 cups coleslaw mix (from 16-ounce bag)
1 cup chopped fresh cauliflowerets
3 medium green onions, chopped (3 tablespoons)

Steps:

Mix mayonnaise, yogurt, sugar and mustard in small bowl.
Mix remaining ingredients in large bowl. Add mayonnaise mixture to coleslaw; toss gently to mix thoroughly.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 5 g, TransFat 0 g

Tips:

Choose a fresh head of cauliflower: A fresh head of cauliflower will have tightly packed florets and a bright white color. Avoid cauliflower that is starting to turn yellow or brown, as this indicates that it is past its prime.
Cut the cauliflower into small florets: This will help the cauliflower to cook evenly and absorb the dressing better.
Use a sharp knife to shred the cauliflower: A sharp knife will help you to create thin, even shreds of cauliflower.
Add a variety of vegetables to your slaw: This will add flavor and texture to the dish. Some good options include carrots, broccoli, red cabbage, and green onions.
Use a light and tangy dressing: A heavy dressing will overwhelm the delicate flavor of the cauliflower. A good option is a vinaigrette made with olive oil, vinegar, and Dijon mustard.
Chill the slaw before serving: This will help the flavors to meld and the slaw will be more refreshing.

Conclusion:

Cauliflower slaw is a healthy and delicious side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and it is also a good source of fiber and vitamins. With so many different variations to choose from, there is sure to be a cauliflower slaw recipe that everyone will enjoy.