Cauliflower Slaw

Cauliflower Slaw

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
  • Each serving
  • 190 cal
  • 14g fat (1.5g sat)
  • 5mg chol
  • 200mg sodium
  • 15g carb
  • 3g fiber
  • 9g sugars
  • 3g protein


  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup lemon juice
  • 2 teaspoons poppy seeds
  • 1 teaspoon sugar, or to taste
  • Salt and pepper, to taste
  • 1 1/2 pounds cauliflower, cored and quartered
  • 1/2 pound red or green cabbage, cored and quartered
  • 1/2 sweet onion, thinly sliced
  • 1/4 cup Sultana raisins
  • 1/4 cup sliced almonds, toasted (see note) (optional)
  • 2 tablespoons chopped fresh tarragon


Whisk together mayonnaise, yogurt, lemon juice, poppy seeds and sugar; season to taste with salt and pepper.

Using a food processor with a slicing disk, a mandolin or a knife, thinly slice cauliflower and cabbage. Toss cauliflower and cabbage with dressing, onions, raisins, almonds and tarragon. Refrigerate at least 1 hour and up to 3 to allow flavors to meld.

Special notes:

Toast almonds in a dry skillet over medium-low heat, stirring frequently, until fragrant and golden, about 5 minutes.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member