I recently posted about making vegan mayo from chick-pea water. And that turned into the perfect excuse to make a good old-fashioned coleslaw!
In-keeping with the theme of using things you’d normally throw away (like the chick-pea water and apple vinegar for the mayo), I thought that instead of using cabbage for the main bulk of the coleslaw, I’d use cauliflower leaves.
This was exactly as easy as you’d expect. I shredded the leaves, grated two small carrots and an apple, then mixed the lot in some mayo. I added some chopped parsley and lovage as I served it – because we have some – but normally I might use fennel seeds or coriander/cilantro.
I didn’t tell any family members that I was using a different type of leaf, or a different type of mayo, but no one noticed and when I told them after we’d finished, they confirmed that they hadn’t noticed. So I’d call that a win!
How do you use your cauliflower leaves? Until now, I’ve just roasted them in oil and chili flakes whenever the oven has been on, and eaten them as a snack, but I’m always keen to try new things!
Trail of Breadcrumbs 