This dish was inspired by Kimber Bowers, who showed me how to make raw cauliflower “rice” then toss in whatever ya got in yer garden and BOOM! Lunch!
I am loving her so much right now for that!
Add to that the discovery of a salad shooter right here in my closet (which I had used all of ONCE, way back when I got it! It did *not* make making salads any easier, what the heck?) However, it *does* make the process of shredding up a cauliflower a hell of a lot easier. Dang! I mean … like … *effortless* really.
I am beside myself with joy.
Plus this is *tasty*, you guys! It’s a TEN!
Yaay! Yaaay!
. . . . . . . . .
Asian Cauliflower Slaw Recipe
- 1 cauliflower, medium, grated
- 2 tbsp coconut aminos
- 2 tbsp Bragg’s Aminos
- 2 tbsp apple cider vinegar
- 2 tbsp sesame oil
- 2 tbsp cashew butter
- garnish, optional: a few sprigs of chives, chopped
Grate (or salad shoot, wheee!) cauliflower and set aside. Blend wet ingredients and toss with cauliflower to coat. Garnish with chives, if desired. Enjoy!
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