This Cauliflower Salad is loaded with nutrient-dense veggies and is ready in minutes!
A delicious bowl of crisp, raw cauliflower salad is my favorite when I’m craving some clean eating. Trust me, your body will thank you for this recipe. It features a creamy honey-mustard dressing, fresh parsley, and crunchy raw cauliflower along with carrots, red onion, and celery for a nutrient-dense treat that’s satisfying and good for you at the same time. And it holds up well for a couple of days in the fridge thanks to cauliflower’s sturdy structure. It’s even one of those salads that tastes better when allowed time to marinate—the flavors bloom and are even more enjoyable the next day.
Is Cauliflower Salad Healthy?
This salad is loaded with nutrients and is one of my go-tos when I want a quick and healthy recipe. The dressing uses two ingredients I love: tangy apple cider vinegar, which contains modest amounts of probiotics, along with raw honey, which has anti-inflammatory compounds. Then there are the veggies in this dish that really do the trick. The cauliflower, red onion, carrots and celery have nutrients like vitamin C, vitamin K, folate, potassium, and beta-carotene. If you’d like a vegan version of the salad, you can replace the honey with agave nectar.
The Best Ways To Use Cauliflower
It wasn’t until recently that I became a fan of cooking with cauliflower, thanks in part to the delicious and creative dishes I experienced at restaurants. Cauliflower is a member of the cruciferous vegetable family, a family that includes Brussels sprouts, cabbage, broccoli, and greens like collards and kale. Like other members of this family, cauliflower can produce a distinct odor when cooked that some people are sensitive to. How to avoid this? One way is to serve it raw, as in this salad, to enjoy its earthy flavor and fabulous crunch.
When cooked, to me, cauliflower tastes best grilled (with char marks and all) and seasoned with a creamy sauce like smoky vegan cashew cream or nutty pesto. When cauliflower is prepared properly and seasoned right, it makes an amazing vegetarian or vegan entrée.
How do I store leftovers?
You can prepare the salad and store it in an airtight container in the fridge for up to 5 days. Enjoy it warm, at room temperature, or cold from the fridge!
Serving Suggestions
This clean and oh-so-easy salad can be enjoyed on its own or paired with a warm soup to balance out the raw veggies. Serve it with this Simple Kale Soup that’s a hearty blend of vegetables and beans. Or for something creamier and richer, pair it with Sausage-Potato Soup, a super-satisfying pot of tender potato chunks and flavorful Italian turkey sausage. To finish, there are these colorful and stunning Strawberry No-Bake Lemon Bars that are gluten-free and paleo-approved.
Ingredients
- 1 medium head of cauliflower cut into florets
- 1/4 cup red onion finely chopped
- 1/2 cup carrots shredded
- 1/2 cup celery diced
- 1/4 cup parsley finely chopped
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Add the chopped cauliflower, chopped red onion, shredded carrots, diced celery, and chopped parsley to a large mixing bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the cauliflower and vegetables. Toss everything together to ensure it's evenly coated. Adjust seasoning with salt and pepper if needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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