Cauliflower slaw with creamy dill dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head cauliflower; about 2 lbs | |
| 1 | large | Red bell pepper; roasted, peeled - seeded - finely diced |
| ½ | cup | Red onion; minced |
| ½ | cup | Creamy Dill Dressing; (see recipe) - to 2/3 cup |
| Salt and pepper; to taste | ||
| Fresh lemon juice; optional | ||
Directions
cut the cauliflower into small florets. Steam the florets until they are still firm and crunchy, but lose the raw taste: about 3-4 minutes. Run under cool water to stop cooking, then drain.
Chop the florets coarsely. Add the other vegetables and enough of the Creamy Dill Dressing to coat.
Per serving: 36 Calories; 1g Fat (24% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 198mg Sodium Food Exchanges: 1 Vegetable Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Aug 19, 1998, converted by MM_Buster v2.0l.
Related recipes
- Cauliflower
- Cauliflower and broccoli salad
- Cauliflower broccoli salad
- Cauliflower cabbage salad
- Cauliflower dip
- Cauliflower dish
- Cauliflower lettuce salad
- Cauliflower salad
- Cauliflower salad #1
- Cauliflower salad #2
- Cauliflower salad #3
- Cauliflower salad with zesty vinaigrette
- Cauliflower slaw
- Cauliflower with vinegar sauce
- Cooked cauliflower salad
- Cool cauliflower salad
- Creamy cauliflower lettuce salad
- Dressing for cauliflower salad
- Fresh cauliflower salad
- Tossed cauliflower salad