- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 190 cal
- 14g fat (1.5g sat)
- 5mg chol
- 200mg sodium
- 15g carb
- 3g fiber
- 9g sugars
- 3g protein
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup lemon juice
- 2 teaspoons poppy seeds
- 1 teaspoon sugar, or to taste
- Salt and pepper, to taste
- 1 1/2 pounds cauliflower, cored and quartered
- 1/2 pound red or green cabbage, cored and quartered
- 1/2 sweet onion, thinly sliced
- 1/4 cup Sultana raisins
- 1/4 cup sliced almonds, toasted (see note) (optional)
- 2 tablespoons chopped fresh tarragon
Directions
Whisk together mayonnaise, yogurt, lemon juice, poppy seeds and sugar; season to taste with salt and pepper.
Using a food processor with a slicing disk, a mandolin or a knife, thinly slice cauliflower and cabbage. Toss cauliflower and cabbage with dressing, onions, raisins, almonds and tarragon. Refrigerate at least 1 hour and up to 3 to allow flavors to meld.
Special notes:
Toast almonds in a dry skillet over medium-low heat, stirring frequently, until fragrant and golden, about 5 minutes.
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