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Cauliflower Salad Recipe
Easy marinated cauliflower salad is a crunchy, satisfying summer side dish that goes with all kinds of grilled meats. It's best if it marinates several hours before serving.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Chilling Time
2
hours
hours
Total Time
10
minutes
minutes
Servings
8
Calories
150
kcal
Author
Marye Audet-White
Ingredients
4
cups
cauliflower
grated (grate first then measure 4 cups)
16
cherry tomatoes
chopped
½
cup
cucumbers
peeled and diced
½
cup
onions
peeled and diced
½
cup
Bell peppers
diced
⅓
cup
fresh parsley
finely chopped
¼
cup
jalapeno
finely chopped
¼
cup
cilantro finely
chopped (optional)
¼
cup
fresh mint finely
chopped
1
tablespoon
garlic
chopped
½
cup
olive oil
2
tablespoons
lemon juice
Salt and pepper
to taste
Instructions
Grate the cauliflower in your food processor or just chop finely.
Wrap it in a towel and apply pressure to remove as much moisture as possible.
Combine the cauliflower and the remaining ingredients in a bowl.
Mix gently.
Chill for a couple of hours or overnight - this allows the flavors to blend.
Nutrition
Calories:
150
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
22
mg
|
Potassium:
298
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
790
IU
|
Vitamin C:
53.8
mg
|
Calcium:
26
mg
|
Iron:
0.8
mg