I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Shaved Carrot and Pickled Cauliflower Salad

Shaved Carrot and Pickled Cauliflower Salad


I’ll keep this brief. It’s a super simple salad which lets those pickled cauliflower florets sing at the top of their lungs! It’s crunchy, aromatic and sweet. It’s also 99% raw, so it’s a super healthy side salad or even a main when topped with some grilled tofu!

Serves 2

3 medium heritage carrots (pick the colourful ones if you can find them)
5 or 6 radishes (some sliced in half, some sliced thinly using a mandolin)
2 shallots (sliced thinly using a mandolin)
5 tbsp pickled cauliflower
1 small bunch fresh coriander (torn roughly)
1 tsp fennel seeds
1 batch Tahini Lemon Vinaigrette

Make the Tahini Lemon Vinaigrette. Add the sliced shallot to the dressing and set aside.

Place a small frying pan over a medium low heat. Add the fennel seeds and toast for a minute until fragrant, swirling the pan constantly. Remove from the pan and set aside.

Peel the carrots, then, still using the peeler, shave the carrots into thin ribbons. Place the ribbons of carrot into a large bowl. Add the radishes and the pickled cauliflower and dress with the vinaigrette. Top with the toasted fennel seeds and the coriander.

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