Return to Content

Cauliflower Slaw

Cauliflower Slaw
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6

Raw, shredded cauliflower, mixed with coarsely chopped celery and green onions, is tossed with a sour cream dressing. Serve Cauliflower Slaw in place of traditional coleslaw as part of a picnic supper.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 medium cauliflower
  • 4 ribs celery, coarsely chopped
  • 4 green onions, white and green portion, coarsely chopped
  • 1 cup sour cream
  • 3 tablespoons white vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon dried chervil


1. Separate the cauliflower into flowerets. Shred the flowerets with a food processor or slice them thinly and Cut into narrow strips. Transfer to a large salad bowl. Add the celery and onions and toss to combine.
2. In a small bowl, whisk together the sour cream, vinegar, mustard, salt, and pepper. Stir in the chervil. Pour over the cauliflower mixture and toss to coat evenly. Cover the bowl and refrigerate until thoroughly chilled.

Updated Thursday, October 28th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111