Chicken slaw with cauliflower and cabbage is a fresh and tasty salad recipe that cleverly makes use of leftover cooked cauliflower from a roast dinner. Slaw is so versatile – all you need is a good dressing and some nicely shredded cabbage then you add a whole variety of ingredients. We’ve added cauliflower florets and chicken, with toasted pecans for an extra crunch, and paired it all with a creamy crème fraiche dressing. This chicken slaw works well as a barbecue side dish, or if you like, you can omit the chicken and serve this simple slaw as a side dish with other meats. If you want more veg, adding corn to this chicken slaw would also work really well. We used leftover cooked cauliflower in our chicken slaw, but if you want to make this from scratch you can simply cook the cauliflower florets for a little longer, around 20 mins.
- 300g leftover cooked cauliflower
- ½ green cabbage
- zest and juice of 2 limes
- 1 chilli, finely sliced into rounds
- 6tbsp crème fraiche
- ½ tsp smoked paprika
- 1 apple, cut into fine sticks
- 100g pecan nuts, toasted
- small handful finely chopped basil
- 2 handfuls leftover roast chicken (off the bone), roughly chopped
Preheat the oven to 240C. Place the cauliflower on a roasting tray and drizzle over a few glugs of olive oil. Roast for 8-10 minutes until the cauliflower is slightly charred.
In a large bowl, toss together the cabbage, lime juice and zest, chilli, crème fraiche, paprika, apple sticks, toasted pecans and finely chopped basil, and mix together well. Mix in the cauliflower, then place on a platter and top with roast chicken pieces to serve.