Asian Cauliflower Salad with Fennel

Asian Cauliflower Salad with Fennel

deliciously delightful warm or cold

30 mins

Nutritional value: per portion

Calories 293 kcal 75 kcal / 100 g
Carbs 18 g 5 g / 100 g
Protein 11 g 3 g / 100 g
Fat 18 g 4 g / 100 g


1 medium-sized cauliflower
1 small bulb of fennel
1 tbsp liquid
Coconut oil
Coconut oil
6.99 €
(21.84 €/1000g)
Incl. VAT & plus shipping
1 lime
1 1-inch piece fresh ginger
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp agave syrup
1 tsp sesame oil
70 g red cabbage
2 spring onions
30 g cashews
20 g
Coconut Chips
Coconut Chips
2.99 €
(4.98 €/100 g)
Incl. VAT & plus shipping
salt, pepper, diced chili pepper
optional a sprig of coriander
This summery salad gets its special taste from the combination of oven-roasted vegetables and some Asian ingredients for the dressing. An exciting idea for the next barbecue!


This recipe yields 3 servings. 1 serving contains 293 calories and 11g of protein.

  1. Preheat the oven to 180 degrees Celsius (convection).
  2. Divide the cauliflower into small florets and slice the fennel.
  3. Place both on a baking tray lined with baking paper and sprinkle with coconut oil. Add salt and pepper and mix well. Roast in the oven for about 25 minutes until both have a brown surface.

  4. For the dressing, mix the lime juice, chopped ginger, soy sauce, agave syrup, rice vinegar and sesame oil in a large bowl.
  5. Cut the red cabbage and spring onions into fine strips. Roast the cashews in a pan without oil and then chop them.

  6. Place all the vegetables in the large bowl and mix with the dressing. Garnish with the cashews, coconut chips and some chilli. 

  7. Tear the coriander into smaller pieces as desired and add it to the dressing to taste.
  8. Enjoy!

our tip

This dish can easily be turned into a full meal. Add about 100g of glass noodles and you have a warm glass noodle salad. We already have a similar one on our recipe page. Just search for glass noodle salad!