Description
A refreshing and crunchy salad made with raw cauliflower and a variety of colorful vegetables, nuts, and a tangy dressing.
Ingredients
Scale
- 1 medium head of cauliflower
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 cups chopped purple cabbage
- 1 bunch scallions (white and green parts sliced thin)
- 2 large stalks celery (diced)
- ⅓ cup chopped pistachios
- ½ cup chopped fresh parsley
- 1½ cups frozen green peas
- 3 medjool dates (pits removed and diced)
- ¼ cup olive oil
- 1 lime (zested and juiced)
- 1 clove garlic
- 1 small shallot (thinly sliced)
Instructions
- Cut cauliflower in half, trim off the leaves, and wash well.
- Pat it dry then shave into thin slices using a knife or shredding disc in a food processor.
- Place shaved cauliflower in a large bowl and sprinkle with salt and pepper.
- In a small bowl, combine olive oil, sliced shallot, lime zest, lime juice, and grated garlic.
- Whisk the dressing well or shake in a jar with a tight lid until blended.
- Add cabbage, scallions, celery, pistachios, parsley, peas, and dates to the bowl with cauliflower.
- Pour dressing over the top and toss everything together until evenly coated.
- Let sit 10 to 15 minutes before serving for best flavor.
- Serve at room temperature or chilled.
Notes
- For added crunch, consider using additional nuts or seeds.
- This salad can be made a few hours in advance; however, it’s best served fresh.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg