Curried Cauliflower Salad
Blanching the cauliflower slightly lessens its strong flavour, and the florets remain quite crisp. However, if you want a very crunchy salad, use the cauliflower raw.
This is a versatile salad which can be served with any cold meal, or as part of a buffet. It would make a tasty part of an hors d'oeuvre selection, or it could be served on its own as a starter.
Ingredients
- 1 medium cauliflower broken into bite-sized florets
- 2 medium dessert apples
- 2 medium carrots coarsely grated
- 3 oz sultanas
dressing
- 1 tablespoon vegetable oil
- 10 spring onions trimmed and finely chopped
- 2 teaspoons hot curry powder
- 6 tablespoons mayonnaise
- 1 tablespoon lemon juice
- salt and freshly ground black pepper
Instructions
- To make the dressing: heat the oil in a frying-pan, add the spring onions and fry over gentle heat until they begin to brown. Stir in the curry powder and cook for 1 - 2 minutes, then remove from the heat and leave to cool slightly. Stir in the mayonnaise and lemon juice, then season to taste with salt and pepper.
- Plunge the cauliflower into a saucepan of boiling salted water, then blanch by boiling for 2 minutes. Drain and immediately refresh under cold running water. Drain the cauliflower florets thoroughly again, then put them into a large bowl.
- Core and dice the apples, but do not peel them. Add to the cauliflower with the carrots and sultanas,
- then fold gently to mix, being careful not to break up the cauliflower. Add the dressing and gently toss the vegetables in it, turning them over lightly with a fork, to coat them evenly.
- Pile the salad into a serving bowl. Cover tightly with cling film and chill the salad in the refrigerator for at least 2 hours. Remove the salad from the refrigerator 10 minutes before serving.
Calories: 347 kcal
Carbohydrates: 43 g
Protein: 5 g
Fat: 20g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 9 mg
Sodium: 206 mg
Potassium: 890 mg
Fiber: 8 g
Sugar: 27 g
Vitamin A: 5467 IU
Vitamin C: 83 mg
Calcium: 87 mg
Iron: 2 mg