I've been a bit obsessed with raw cauliflower lately, especially together with tahini. This salad has both, and some red cabbage for extra flavour and that lovely purple colour (my favourite, in case you couldn't tell from the blog title....). It only takes a few minutes to put together too.
White and Purple Salad (serves 1)
1 cup (approx) cauliflower, chopped into bite-sized florets
1 cup (approx) red cabbage, shredded
1 tbsp sunflower seeds
1 tbsp black sesame seeds (+more for decoration)
2 tbsp cashew cream or vegan creme fraiche (e.g. Oatly)
1 tbsp tahini
1/2 avocado
Mix the tahini and cashew cream - you can season it a little with salt, pepper and lemon juice if you like, but I prefer it as it is. Mix everything else except the avocado, and add the tahini dressing, stirring until salad is completely coated. Top with sliced avocado and a sprinkle of sesame seeds.
White and Purple Salad (serves 1)
1 cup (approx) cauliflower, chopped into bite-sized florets
1 cup (approx) red cabbage, shredded
1 tbsp sunflower seeds
1 tbsp black sesame seeds (+more for decoration)
2 tbsp cashew cream or vegan creme fraiche (e.g. Oatly)
1 tbsp tahini
1/2 avocado
Mix the tahini and cashew cream - you can season it a little with salt, pepper and lemon juice if you like, but I prefer it as it is. Mix everything else except the avocado, and add the tahini dressing, stirring until salad is completely coated. Top with sliced avocado and a sprinkle of sesame seeds.