Cauliflower Coleslaw Pockets

cook 10 mins
  • 1/2 small cauliflower, cut into small florets
  • 1 carrot, peeled and grated
  • 1 celery stick, thinly sliced
  • 2 spring onions, thinly sliced
  • 4 tablespoons mayonnaise
  • 1 teaspoon chipotle paste or sun-dried tomato paste
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon caster sugar
  • salt and pepper
  • 4 large, warmed, wholemeal pitta breads, to serve
  • Combine the cauliflower, carrot, celery and spring onion in a large bowl. In a separate bowl, mix together the mayonnaise, chipotle paste, vinegar and sugar, and season to taste with salt and pepper.
  • Add the dressing to the vegetables and mix until really well coated. Spoon the mixture into the pitta breads and serve immediately.
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