Raw Cauliflower Salad

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

With a lightly salty and almost crispy tangy dressing, this salad is easy to make. The onions are definitely optional, or use less if you like.

By Petit Poussin

Gallery

Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
5
Yield:
5 servings
Nutrition Info
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Dressing:

Directions

  • Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.

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  • Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

Nutrition Facts

Per Serving:
287 calories; protein 3.1g; carbohydrates 13.6g; fat 25.8g; sodium 595.9mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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lutzflcat
Allstar
Rating: 4 stars
10/24/2018
10.24.18 I gave up on thinly slicing the cauliflower as it was just crumbling looking like cauliflower rice. Instead I just cut it into small bite-size florets which worked fine. Didn t really measure the veggies just eyeballed it but I made the dressing as written using olive oil instead of canola. I used a combination of Kalamata and green olives with pimento which brought a little brininess to the salad and also added the optional onions but skipped the optional green peppers. This is a nice change for a side salad with a mild flavor. Thanks for sharing. Read More
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