cauliflower slaw
Given my druthers, a word I’ve been looking for an excuse to type in a sentence for at least eight years, I would never choose a salad with lettuce in it over one that’s mostly shaved or shredded raw vegetables. I mean, lettuce — the dewy, freshly-plucked-from-the-earth stuff that spends a couple months a year gracing local farmer’s markets — can be absolutely delicious, but nine times out of ten, the same word is used to refer to that packaged stuff that doesn’t taste like a whole lot. And can we talk for just a second about that prematurely rotten red leaf that no bag of mesclun is ever without? Clearly I have spent an unnatural amount of time thinking about this. But in a world filled with , , , carrot salads with or , , and * I’ve found little reason to worship solely at the salad altar of baby field greens.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup thinly sliced almonds
- Juice of half a lemon (about 1 tablespoon), plus more to taste
- 1 tablespoon white wine vinegar
- 1/4 teaspoon fine sea salt or table salt, then more to taste
- 3 tablespoons (30 grams) dried currants
- 5 tablespoons olive oil, plus more for frying
- 2 tablespoons (about 25 grams) brined or salt-packed capers
- oil for frying
- 1 small, compact-looking head of cauliflower (about 1 1/4 pounds)
- Freshly ground black pepper
- 3 scallions, thinly sliced (use green and white parts)
- 2 tablespoons chopped flat-leaf parsley (optional, mostly for color)