Purple Cauliflower and Red Cabbage Slaw
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 343
- Total Fat
- 30
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 31
- Sodium
- 497
- Total: 15 min
- Active: 15 min
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
Poppyseed Dressing:
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
Directions
- 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.
Poppyseed Dressing:
- 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.