I was listening to the radio the other day while I was getting ready for work, and I take my cues for when I’m running on time or late through the timing of the news broadcasts. I was listening absent-mindedly as I went about my business, but stopped in my tracks when they announced the interesting “fact” or “statistic” of the day, being that over the Christmas season, we, on average, gain about 1.3 kilos through eating alone.
I won’t deny that hearing this statistic horrified me somewhat; I’m no different to anyone else in that I love a bit of indulgence over the holidays, but I do guess that living in the Southern Hemisphere, we have the advantage of not really having heavy Christmas meals due to our sticky, humid temperatures during late December. The calories do add up however, and as time closes in I’ve been looking for some waistline-friendly meals I can have during my “recovery” days.
Some time ago I had been browsing through Not Quite Nigella and had read through her Caulislaw recipe, which she had hailed as her go-to dish to keeping her figure in between food reviews, food travelling and cooking scrumptious dishes. Now I’ve never been a fan of traditional coleslaw, nor of cauliflower unless it’s made into a puree/mash with cream and butter. But you don’t lose anything through trying something new, so I decided to give it a shot and see how I would find eating raw cauliflower.
The caulislaw was surprisingly good – a great crunch element, and the dressing added a lovely creaminess and acidity to the raw vegetables. My palate didn’t even really discern that what I was eating was raw cauliflower!
I didn’t have traditional mayonnaise, only the Japanese Kewpie stuff, so I added a bit of white wine vinegar to the dressing and it did just as well. The vinegar and the lemon juice almost lightly “pickles” the vegetables, so if you like a bit of zing, this may be just for you.
I split this into generous portions, accompanied with grilled chicken breast marinated in Portugese spices, and it made me three meals to take to work. But if you’re having it on its own, it will probably give you two very generous servings.
You will need:
- 1/2 a cauliflower;
- 2 medium carrots;
- 1/2 cup sultanas;
- 1/2 red onion;
- 1/2 bunch of parsley;
- 4 tablespoons mayonnaise;
- 2 tablespoons low fat milk;
- 1/2 – 1 tablespoon mustard (I had a low heat Dijon mustard so used a full tablespoon);
- juice of half a lemon;
- salt and pepper to taste.
Grate the carrots into a large bowl, then remove the green and stem from the cauliflower. With a large knife, slice thinly and add this to the bowl. Slice the onion, chop the parsley finely and add these with the sultanas to the salad mix. With two spoons, mix the vegetables so that they are evenly distributed.
To make the dressing, in a bowl add the mayonnaise, milk and mustard. Use a small whisk or fork to combine. Pour this in two batches over the shredded vegetables and toss between additions.
Add the lemon, salt and pepper and toss some more to combine and taste for seasoning. I preferred this salad the next day, which allowed the vegetables to absorb some of the dressing and allowed the acidity to settle.
Try it! Your body will thank you for it 😉 Enjoy your week, lovelies! xx