Asian Cauliflower Salad with Fennel
deliciously delightful warm or cold
Easy
30 mins
Shape
Nutritional value: per portion
1 medium slice
Calories
293
kcal
75 kcal / 100 g
Carbs
18
g
5 g / 100 g
Protein
11
g
3 g / 100 g
Fat
18
g
4 g / 100 g
Ingredients:
person
persons
| 1 medium-sized | cauliflower |
| 1 small | bulb of fennel |
| 1 tbsp liquid |
|
| 1 | lime |
| 1 1-inch piece | fresh ginger |
| 3 tbsp | soy sauce |
| 2 tbsp | rice vinegar |
| 1 tbsp | agave syrup |
| 1 tsp | sesame oil |
| 70 g | red cabbage |
| 2 | spring onions |
| 30 g | cashews |
| 20 g | Coconut Chips by foodspring |
| salt, pepper, diced chili pepper | |
| optional | a sprig of coriander |
This summery salad gets its special taste from the combination of oven-roasted vegetables and some Asian ingredients for the dressing. An exciting idea for the next barbecue!
Preparation:
This recipe yields 3 servings. 1 serving contains 293 calories and 11g of protein.
- Preheat the oven to 180 degrees Celsius (convection).
- Divide the cauliflower into small florets and slice the fennel.
Place both on a baking tray lined with baking paper and sprinkle with coconut oil. Add salt and pepper and mix well. Roast in the oven for about 25 minutes until both have a brown surface.
- For the dressing, mix the lime juice, chopped ginger, soy sauce, agave syrup, rice vinegar and sesame oil in a large bowl.
Cut the red cabbage and spring onions into fine strips. Roast the cashews in a pan without oil and then chop them.
Place all the vegetables in the large bowl and mix with the dressing. Garnish with the cashews, coconut chips and some chilli.
- Tear the coriander into smaller pieces as desired and add it to the dressing to taste.
- Enjoy!
Products you can use:
our tip
This dish can easily be turned into a full meal. Add about 100g of glass noodles and you have a warm glass noodle salad. We already have a similar one on our recipe page. Just search for glass noodle salad!
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