Cauliflower coconut salad

Add a range of salads to the meal table.

Cauliflower coconut salad


Serves 4-6

½ cauliflower, sliced into florets
½ cup Malay curry sauce
1 spring onion, sliced
¼ cup coconut chips or dessicated coconut


Half fill a large saucepan with lightly salted water and bring to the boil.
Add cauliflower and simmer gently for 8-10 minutes, or until tender. Remove from heat, drain and place in a bowl.
Pour over the curry sauce, toss and cover. Refrigerate until ready to serve.
Transfer to serving platter and top with spring onion and coconut chips.

For more salad ideas go to the Resources section, and download the Salad selections poster.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 506kj
Protein 2g
Total fat 6.6g
- saturated fat 2g
Carbohydrates 12.4g
- sugars 0.7g
Fibre 2g
Sodium 2.4mg

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