Raw Cauliflower Salad
Bright, fresh, and bursting with flavor, this Raw Cauliflower Salad is a nutrient-packed side dish that’s as easy to make as it is delicious. Finely chopped raw cauliflower forms a crunchy base, perfectly complemented by juicy cherry tomatoes, crisp cucumber, vibrant red bell pepper, and sharp red onion. A zesty homemade dressing made with olive oil, lemon juice, Dijon mustard, and a touch of honey ties everything together, providing the perfect balance of tangy and sweet. With no cooking required and just 20 minutes of prep time, this salad is ideal for meal prep, light lunches, or as a wholesome addition to your dinner table. Gluten-free, vegetarian, and loaded with fresh vegetables, this recipe is a fantastic way to enjoy cauliflower raw while keeping things simple and satisfying.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 small red onion
- 0.5 cup parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Remove the leaves and stem from the cauliflower. Break it into small, bite-sized florets, and rinse thoroughly in cold water.
Pat the cauliflower dry, then use a knife or food processor to finely chop the florets into rice-sized pieces. Transfer to a large mixing bowl.
Slice the cherry tomatoes in half and dice the cucumber into small cubes. Add both to the mixing bowl.
Remove the seeds from the red bell pepper and dice it into small pieces. Finely chop the red onion. Add both to the mixing bowl.
Chop the parsley finely and stir it into the vegetable mixture for added freshness and color.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Taste the salad and adjust seasoning if needed by adding more salt, pepper, or lemon juice.
Let the salad sit for 10 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to 2 days for a chilled version.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 29.4 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
