Winter white cauliflower and fennel salad
Prep time
Total time
Serves: 4 servings
  • For the dressing:
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon finely grated fresh ginger
  • 2-3 tablespoons extra-virgin olive oil
  • For the salad:
  • ½ medium head of cauliflower, thinly sliced (about 4 cups)
  • 1 medium bulb of fennel, trimmed and very thinly sliced with a mandoline or vegetable peeler, reserve the fronds for garnish
  • 2 Fuyu persimmons, peeled and thinly sliced
  • ¼ cup lightly packed flat leafed parsley
  • ½ cup pomegranate seeds
  1. For the dressing:
  2. Combine the lime juice, rice vinegar, honey and ginger in a small bowl and whisk to combine. Slowly drizzle the olive oil into the dressing, taste and season with salt and pepper to taste.
  3. For the salad:
  4. In a large bowl combine the cauliflower, fennel, persimmons and parsley. Drizzle with half the vinaigrette and toss gently to combine. Divide the salad between four plates and garnish with the pomegranate seeds and reserved fennel fronds. Serve with the additional dressing on the side.
Recipe by Scaling Back at