Cauliflower rice is mixed with a crunchy, fresh peanut Thai salad and then served in a healthy wrap.
Look at us eating crunchy raw vegetables on a Friday! Honestly, who even are we? Like, not a pizza slice or a single greasy fry in sight. Just raw veggies, cauliflower rice, and the kind of sauce that makes you rethink your entire salad-hating identity. And no, I haven’t completely abandoned my Friday night snack values. Half the veggies are cooked, don’t worry. This isn’t a full-blown crunchy cleanse. Let’s not scare anyone.
But okay, here’s the thing—I used to avoid raw vegetables completely. I always associated them with those sad trays at a party nobody touched. Watching people snack on raw peppers with a smile made me suspicious. Then one day, I threw together this wrap out of random fridge ingredients, dumped on a creamy sauce made from peanut flour, and suddenly… I got it. Like, flavor explosion got it. The cauliflower rice adds that hot-cold contrast I didn’t know I needed, and the coleslaw mix gives you the crunchiest bite without doing any chopping. The whole thing feels fresh but also indulgent.
Also, if I’m being honest, I was just trying to clean out the fridge and accidentally made something I now crave at least twice a week. There’s something about the soft wrap hugging everything together, the hit of spice from the sriracha, the tang from lime juice, and that creamy sauce situation that makes this feel like takeout but is actually good for you.
Is This Thai Salad And Cauliflower Rice Wrap Healthy?
This wrap is wholesome and nutrient-packed. Cauliflower is rich in fiber, vitamin C, and folate, while the coleslaw mix contains cabbage that brings vitamin K to the mix. Peanut flour adds some protein, which is especially nice if you’re skipping meat.
If you’re eating gluten-free or dairy-free, you’re covered here (just make sure you buy gluten-free flatbreads for your wrap). If you’re vegan, you can skip the honey, and you’ll be good to go.
Peanut Sauce Without Peanut Butter
Yes, most peanut sauces are made from actual peanut butter. But I had this little bag of peanut flour sitting in my pantry begging me to do something with it. Finally, I decided to use it when I was testing out this recipe. As it turns out, it makes the creamiest sauce once you mix it with a little soy sauce, vinegar, and lime. You still get all the peanut flavor without it being heavy or oily. As a bonus, it packs more protein than peanut butter because it’s more concentrated. That’s a win!
How Do I Store Leftovers?
If possible, I recommend you keep the components separate. Store the salad, cauliflower, and sauce in individual containers in the fridge for up to 3 days. Then just assemble when you’re ready to eat.
Serving Suggestions
These wraps are great as a meal by themselves, but I also love to have some Pickled Daikon on the side for some added crunch. A refreshing Fruit Salad is also a great side for these wraps, along with a cooling Cucumber Agua Fresca to wash them down!
Ingredients
For The Cauliflower:
- 1 cup cauliflower cut into bite-sized pieces
- 1/2 teaspoon peanut oil
- Salt and pepper to taste
For The Salad:
- 1 cup coleslaw salad mix
- 2 tablespoons cilantro minced
- 1 tablespoon red onion diced
- 2 tablespoons water chestnuts diced
For The Dressing:
- 2 tablespoons peanut flour
- 1/2 teaspoon lime juice
- 2 teaspoons reduced-sodium soy sauce
- 1/4 teaspoon sriracha
- 1/2 teaspoon rice vinegar
- 1/4 teaspoon fresh ginger minced
- 1/2 teaspoon honey
- 1 teaspoon peanut oil
- Salt and pepper to taste
- 1 flatbread wrap gluten-free if needed
Instructions
- In a small food processor, process the cauliflower until it is the consistency of rice.
- Heat the 1/2 teaspoon of peanut oil in a medium pan on medium heat. Cook the cauliflower, uncovered, until light golden brown, stirring occasionally. This will take about 7-10 minutes.
- While the cauliflower cooks, mix the coleslaw, cilantro, red onion, and water chestnuts in a small bowl. Set aside.
- In a small bowl, whisk together the peanut flour, lime juice, soy sauce, sriracha, rice vinegar, fresh ginger, and honey until smooth. While whisking, stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.
- Pour the vinaigrette over the coleslaw mixture and stir until well coated and combined. Season to taste with salt and pepper.
- Place the coleslaw mixture onto the flatbread, followed by the cooked cauliflower.
- Roll up and enjoy.
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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