As a child, I hated coleslaw. I pushed it off of my plate whenever it came with a meal. As my taste buds matured, I found myself enjoying it more and more. Unlike coleslaw, cauliflower is something that I have always loved, especially when it’s served raw.
Ginny is of Norwegian descent, and seldom do we cook Nordic recipes. We thought it would be a great idea to blog a dish from that part of the world. Typically, I’d pick a creamy coleslaw over acidic, but I must say that this recipe tastes phenomenal. It is a completely different take on your average coleslaw, since the cauliflower element isn’t ordinarily found in this dish. The addition of this foreign ingredient will make non-coleslaw lovers into raging coleslaw fanatics. This super simple summer dish is the perfect side for any meal, and will leave you wishing you made more.
Nordic Cauliflower Slaw
Recipe from Bonnie Stern
- 1 small cauliflower, cut into small florets
- 2 carrots, grated
- 2 ribs celery, thinly sliced on the diagonal
- 3 tbsp chopped fresh dill
- 3 green onions, finely chopped
- 2 tbsp toasted pine nuts
- 2 tbsp toasted sunflower seeds
- ½ cup apple cider vinegar
- ¼ cup sugar
- ½ tsp kosher salt
- 1/3 cup unrefined sunflower or canola oil
- Kosher salt
- Freshly ground black pepper
In a large bowl, combine the cauliflower, celery, carrots, green onions, and dill.
Bring sugar, vinegar, salt, and oil to a boil in a small saucepan. Pour the hot dressing over the cauliflower mixture and toss well. Season with salt and pepper.
Marinate the mixture for one hour or longer in the refrigerator. Serve this coleslaw with roasted pine nuts and sunflower seeds sprinkled on top.