Crunchy Cauliflower Salad with Lemon
Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.
68 K 4.6/5 (18 reviews)
20 min.
Easy
1.35 €
4 people
4 IngredientsLast modified on: March 11th 2018
For 4 people, you will need:
- 1
750 g cauliflower - 2
50 g radishes - 3
100 g lemon mayonnaise - 4
parsley - Total weight: 900 grams
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Wash the cauliflower and dry it, then cut into florets (like in the photo).
Stage 2 - ⌛ 5 min.
Slice the florets thinly. Use a mandolin, if possible, for this.
Stage 3 - ⌛ 5 min.
Wash and dry 50 g radishes. Slice thinly and add to the cauliflower.
Stage 4 - ⌛ 1 min.
Add 100 g lemon mayonnaise and mix well.
Stage 5
Serve garnished with an attractive leaf of parsley or coriander, for example.
Remarks
As the cauliflower is served raw in this recipe, it should be really fresh so that it is still crunchy and not too strong in flavour.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 40 RDI=4 % | 210 RDI=30 % | 2,120 RDI=110 % | 8,890 RDI: 110 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 20 RDI=4 % | 240 RDI=10 % | 990 RDI: 10 % |
| Per person | 6 RDI=2 % | 9 RDI=1 % | 50 RDI=8 % | 530 RDI=30 % | 2,220 RDI: 30 % |
How much will it cost?
- For 4 people : 1.35 €
- Per person : 0.35 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cauliflower
Like these other recipes: Warm autumn salad, Winter vegetable soup, Two-colour cauliflower salad, Cauliflower and purple eggplant with Greek pesto, Cauliflower, chicken and avocado salad, ... See them all 49
Lemon Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Baby courgette salad, Lemony chicken and radish salad, ... See them all 2
Radishes
Like these other recipes: Cauliflower and chickpea salad, Rillettes stuffed mushrooms, The total turnip, Norwegian tartines, Radish and mushroom salad, ... See them all 30
Parsley
Like these other recipes: Cervelas salad, Sarladaise potatoes, Grilled ham and bechamel sandwiches, Bistro sandwich, Light herb sauce, ... See them all 164
Other recipes you may also like
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?". February 21th 2011231 K 23.9 20 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste. February 21th 2011285 K4.3 1 hour 25 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs. October 13th 2010326 K4.7 5 hours 50 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019517 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.