Raw Cauliflower Salad


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.

Prep Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 20 mins
5 servings


  • 4 cups cauliflower, thinly sliced

  • 1 cup coarsely chopped olives

  • cup coarsely chopped green bell pepper (Optional)

  • ½ cup chopped pimento peppers (Optional)

  • ½ cup onion, chopped (Optional)

  • 1 bunch celery stalks, thinly sliced


  • ½ cup canola oil

  • 3 tablespoons lemon juice

  • 3 tablespoons red or white wine vinegar

  • ½ teaspoon salt

  • ¼ teaspoon white sugar

  • ¼ teaspoon ground black pepper


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

  2. 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
26g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 287
% Daily Value *
Total Fat 26g 33%
Saturated Fat 2g 11%
Sodium 596mg 26%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 3g
Vitamin C 74mg 371%
Calcium 94mg 7%
Iron 2mg 11%
Potassium 628mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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