Cauliflower Slaw Recipes

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

CAULIFLOWER SLAW

Cauliflower Slaw image

Provided by Alton Brown

Time 1h25m

Yield 6 to 8 servings

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 large head cauliflower, separated into florets (about 2 pounds)
1/2 cup fresh parsley leaves, chopped
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 brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes. Remove the bag from the microwave and 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.
Using the largest shredding disk of your food processor, 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 1 hour and 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.

BROCCOLI CAULIFLOWER COLESLAW

Broccoli Cauliflower Coleslaw image

"Most slaw has too much sugar and fat for us, so I came up with this lighter alternative," relates Becca Brasfield of Burns, Tennessee. "Everyone says it's the best slaw they've ever had." The refreshing side is ready in a dash and can chill until noontime.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

3 cups shredded cabbage
1-1/2 cups shredded carrots
1 cup chopped red onion
2 cups fresh cauliflowerets
2 cups fresh broccoli florets
DRESSING:
1/2 cup fat-free mayonnaise
1/4 cup packed brown sugar
3 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon prepared mustard
1/2 teaspoon salt
1/8 teaspoon Worcestershire sauce

Steps:

In a large bowl, combine the cabbage, carrots, onion, cauliflower and broccoli. In a small bowl, whisk the dressing ingredients. Add to coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 242mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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