Denise says:

  • This is a light, crunchy vegan salad that is ideal for Seder night as it can be made in advance and is still tasty the next day for Yom Tov lunch.
  • To keep fresh, add the dressing just before serving.
  • Preparation Time:  10 minutes
  • Cooking Time: 10 minutes
  • Serves: 4-6 people

Ingredients:

  • 1 head cauliflower (approx. 300g) – cut into small florets
  • 2 red apples, skin on – cored and cut into cubes
  • 2 tablespoons raisins – soaked in boiling water for about 20 minutes
  • 75g walnuts – roughly chopped
  • 2 tablespoons fresh dill – roughly chopped
  • 2 tablespoons fresh parsley – roughly chopped
  •  
  • Dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper – to taste
  • Juice of ½ lemon
  • 1 teaspoon sugar
  • Garnish: Sprigs of dill
 

Method

  1. Preheat the oven to 200°C / 400°F / Gas mark 6.
  2. Place the walnuts on a baking tray and roast for 8-10 minutes or until golden. Remove and set aside to cool.
  3. Slice the raw cauliflower florets and transfer to a bowl.
  4. Drain the raisins from the soaking water.
  5. Add the apples, raisins, walnuts, dill and parsley to the cauliflower and mix well.
  6. Combine the dressing ingredients together and drizzle over the salad just before serving. Garnish with sprigs of fresh dill.
Tagged in: Apples, Cauliflower, English salad, fresh dill, Lunch, Passover, Passover, Picnic, Raisins, Raw vegan, Side dish, Starter, Vegan, Walnuts