Caulislaw or Cauliflower Coleslaw
An Original Recipe by Not Quite Nigella
Serves 4 as a side
Preparation time: 10 minutes
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1/2 a cauliflower (about 550grams)
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2 medium carrots (about 180grams)
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1/2 cup sultanas
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1/2 red onion
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1/2 bunch of parsley
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4 tablespoons mayonnaise
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2 tablespoons low fat milk
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1/2-1 tablespoon mustard (depending on how hot your mustard is)
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Juice of half a lemon
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salt and pepper to taste
Tip: keep the carrot tops and peels, cauliflower stem and parsley stems and make a great vegetable stock!
Step 1 - Grate the carrots into a large bowl (you can peel these first but I like to keep the skin on, just wash them well). Then remove the green and stem from the cauliflower and with a large knife, slice thinly. Add this to the bowl. Slice the onion thinly and add this to the mix and with two spoons, mix the vegetables so that they are evenly distributed.
Step 2 - In a bowl, add the mayonnaise, milk and mustard and using a small whisk or fork to combine. Pour this in two batches over the shredded vegetables and toss between additions. Add the lemon, salt and pepper and toss some more to combine and taste for seasoning. I like this best when it has sat for a little while but you can eat it straight away too.