Asian cauliflower salad with fennel

Name: Asian cauliflower salad with fennel
Total time: 30 min
Ingredients: cauliflower; bulb of fennel; Coconut oil; lime; fresh ginger; soy sauce; rice vinegar; agave syrup; sesame oil; red cabbage; spring onions; cashews; Coconut Chips

deliciously delightful warm or cold

30 min

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By Candy Lexa
June 14, 2018

Why trust us?

This summery salad gets its special taste from the combination of oven-roasted vegetables and some Asian ingredients for the dressing. An exciting idea for the next barbecue!

Ingredients

3 Persons

1 medium-sized

cauliflower
1 small

bulb of fennel
1 tbsp liquid

Coconut oil
1

lime
1 1-inch piece

fresh ginger
3 tbsp

soy sauce
2 tbsp

rice vinegar
1 tbsp

agave syrup
1 tbsp

sesame oil
70 g

red cabbage
2 Stangen

spring onions
30 g

cashews
20 g

Coconut Chips

salt, pepper, diced chili pepper

optional

a sprig of coriander

Preparation

1

Preheat the oven to 180 degrees Celsius (convection).
2

Divide the cauliflower into small florets and slice the fennel.
3

Place both on a baking tray lined with baking paper and sprinkle with coconut oil. Add salt and pepper and mix well. Roast in the oven for about 25 minutes until both have a brown surface.
4

For the dressing, mix the lime juice, chopped ginger, soy sauce, agave syrup, rice vinegar and sesame oil in a large bowl.
5

Cut the red cabbage and spring onions into fine strips. Roast the cashews in a pan without oil and then chop them.
6

Place all the vegetables in the large bowl and mix with the dressing. Garnish with the cashews, coconut chips and some chili.
7

Tear the coriander into smaller pieces as desired and add it to the dressing to taste.
1

Enjoy!