| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
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
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 343 |
| Total Fat | 30 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 31 mg |
| Sodium | 497 mg |
Reviews
This salad is delicious! Made the exact recipe. Had with pork roast sandwiches.
Left the egg out of the dressing; also used grape seed oil and reduced acv to 1/4 cup and this turned out really good. Oil to vinegar ratio is a matter of personal preference. I can’t handle that much vinegar, but I think most people will prefer it as Katie wrote it. This is a great slaw for BBQ. Had it w/ribs. Next I’m going to put it on pulled pork sandwiches.
Sad to say my husband and I did not like the dressing. The egg added an off putting taste and texture. Next time I’ll leave it out and add some lemon and a little mayonnaise to it
We made this today after watching the show and we love it. Question, how long will the slaw keep in the refrigerator?