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Cauliflower and carrot slaw with honey-curry vinaigrette
While store-bought salad kits offer convenience, the flavor of homemade salads can’t be beat. This refreshing dish was inspired by afternoons wandering the exotic food shops in Toronto’s Little India neighborhood.
Cauliflower is an underrated vegetable: it has a fairly neutral flavor, a good crunch, and a stability that holds up to all kinds of cooking. Here, it provides a crisp-textured base for a sweet and spicy dressing loaded with flavor.
SERVES
2
TO
4
Ingredients
HONEY-CURRY VINAIGRETTE
- 1/4 cup cider vinegar
- 1 clove garlic, finely chopped
- 2 tablespoons chopped cilantro
- 2 teaspoon curry powder
- 1 1/2 teaspoon liquid honey
- 1/4 teaspoon ground cumin
- 1/2 cup grape seed oil
- Salt and pepper, to taste
SALAD
- 1 small head cauliflower, broken into small florets
- 1 cup matchstick carrots
- 1 cup seedless grapes, halved
- 1/2 cup golden raisins, rinsed
- 3 scallions, sliced
Directions
- To make the vinaigrette, in a small resealable jar, combine all dressing ingredients. Cover and shake well. (Keeps up to two weeks in the refrigerator.)
- To make the salad, fit food processor with the slicing blade. With food processor running, feed cauliflower into the chute. (Slices should be about 1/8-inch thick.) In a large bowl, combine cauliflower, carrots, grapes, raisins, and scallions. Pour dressing over salad and toss gently to coat. Cover and refrigerate for at least 30 minutes before serving.
VARIATION: SHREDDED SLAW WITH MUSTARD AND CRANBERRIES
- Replace the cauliflower with three cups shredded green cabbage and two cups thinly sliced Brussels sprouts. Replace the grapes and raisins with one cup dried cranberries and 1/2 cup sunflower seeds. In the dressing, replace the cilantro, curry powder, and cumin with one tablespoon grainy mustard and four scallions, chopped.
VARIATION: BROCCOLI, ONION, AND ALMOND SLAW
- Replace the cauliflower with 1 bunch broccoli, sliced, and 1/2 red onion, thinly sliced. Replace the grapes and raisins with one cup chopped apples and 1/2 cup toasted sliced almonds and. Add 1/4 cup of mayonnaise or yogurt to the dressing. Replace the cilantro, curry powder, and cumin with 1/2 cup chopped parsley.
