Raw Cauliflower Salad
This raw cauliflower recipe has it all going on....crunchy, salty, chewy, sweet....tasty, nutritious, and easy to make. You'll take this healthy cauliflower salad to every BBQ, Potluck, Picnic...and make it for meal prep every single week. It's that good!
Servings: 6 servings
Calories: 234kcal
Equipment
Ingredients
Salad
- 1 medium head of cauliflower
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 cups chopped purple cabbage
- 1 bunch scallions white and green parts sliced thin
- 2 large stalks celery diced
- ⅓ cup chopped pistachios
- ½ cup chopped fresh parsley*
- 1 ½ cups frozen green peas*
- 3 medjool dates pits removed and diced
Dressing
- ¼ cup olive oil
- 1 lime zested and juiced*
- 1 clove garlic
- 1 small shallot thinly sliced
Instructions
- Prep the cauliflower. Use a sharp knife to cut cauliflower in half. Trim off leaves and wash well. Pat dry and then "shave" cauliflower by making super thin slices. You can also use the shredding disc of your food processor for this task. Place shaved cauliflower in a large bowl, sprinkle with salt and pepper and set aside.
- Make the dressing: Add olive oil to small bowl. Thinly slice shallot and chop any large pieces, then add to the bowl. Use a microplane grater to zest the lime over the bowl and then juice of the lime over the bowl. Zest the garlic clove into the bowl. Use a whisk to mix well. Alternately, place all ingredients in glass jar with tight fitting lid and shake vigorously. Set dressing aside so shallots will soften while you get the rest of the salad ready.
- To the bowl with the cauliflower, add roughly chopped cabbage, sliced scallions, diced celery, chopped pistachios, chopped fresh parsley, peas and diced dates.
- Toss salad together, add dressing and mix well. Serve at room temperature or refrigerate and serve cold.
Video
Notes
CAULIFLOWER: Orange, white or purple...any color cauliflower works well. If you want to save time, go ahead and use already riced cauliflower. You'll need about 4 cups or 16 ounces. Raw cauliflower rice will be more crunchy than frozen, thawed.
PARSLEY: Use at least ½ cup fresh chopped herbs. Pasley, dill, cilantro, oregano, mint are all good choices and a combination of whatever you have/like is also fine. Err on the side of more, rather than less.
PEAS: Use frozen, not canned. You can substitute shelled edamame or any other legume. IF making for passover, just skip the peas.
DRESSING: If your lime doesn't bring out at least ¼ cup juice, use the juice of 2 limes for a tasty, tangy salad. Or, add enough vinegar to equal ¼ cup juice. Taste for seasoning, adding another splash of vinegar if needed.
Meal prep and storage
- Serve: Cold or at room temperature. Serve as a side salad or a main dish.
- Prep ahead: store salad minus the nuts and dressing separately and toss before serving.
- Store: Store in an airtight container in the refrigerator for up to a week, but once dressed it will taste best within the first 3 days.
- Freeze: Although you can substitute frozen cauliflower rice for whole cut up cauliflower in this recipe, the completed salad doesn't freeze well.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 249mg | Fiber: 8g | Sugar: 12g