Grated Cauliflower Salad with Ginger Lime Dressing Recipe
Who knew raw cauliflower could be so good?! This easy, flavorful Grated Cauliflower Salad with Ginger Lime Dressing packs a punch of flavor.
If you had told me as a kid that I would be eating raw cauliflower salads in the future, I would have sworn that you were some terrifying vision, like the ghost of Christmas present, who had come to scare me into being a well-behaved, submissive child. Never would I have believed that I’d actually be digging into piles of raw cauliflower voluntarily…willingly…with gusto, even!
From the first time that I tasted this Grated Cauliflower Salad with Pepper, Carrots and Capers, I was hooked. The flavors, the texture, everything screamed for me to eat “more”.
When grated, the cauliflower takes on a light, feather texture that complements other crunchy, raw vegetable really well. I’m not usually a big fan of raw zucchini, but after eating it in my Tricolor Thai Salad with Zucchini, Summer Squash & Red Pepper, I had a feeling that it would work really well in this salad. Be sure to dice all of the vegetables finely so that maintain that light texture. Who wants to crunch through a big chunk of carrot in a delicate salad?!
If you’ve seen some of my favorite recipes, such as Mini Hoisin Turkey & Zucchini Meatloaf Muffins and Spicy Asian Slaw, you likely know that I am a fan of recipes that are even remotely Asian-inspired. There is a constant supply of fresh ginger, garlic and soy sauce in my fridge, and it seemed only right to use some of that ginger for the dressing, along with the tang of lime juice and a little heat from some diced jalapeño.
Serve this versatile salad alongside any chicken, fish or pork dish, or on its own as a light lunch. It’s vegan and gluten free, too.
- Other healthy cauliflower recipes:
- Cookin’ Canuck’s Cauliflower in Puttanesca Sauce
- Cookin’ Canuck’s Whole Wheat Orzo, Cauliflower & Kale Soup {Vegan}
- Gourmande in the Kitchen’s Roasted Cauliflower with Olives & Herbs
- Kalyn’s Kitchen’s Fried Cauliflower Rice with Shrimp, Sugar Snap Peas & Red Pepper
- The Roasted Root’s Cauliflower Rice Burrito Bowls
- Grated Cauliflower Salad with Ginger Lime Dressing Author: Dara Michalski | Cookin' Canuck
3 cups grated cauliflower ½ finely diced carrot ½ cup finely diced red bell pepper ⅓ cup finely diced zucchini ¼ cup minced flat-leaf parsley 1 tbsp + 2 tsp extra-virgin olive oil 1 tbsp + 2 tsp fresh lime juice 2 tsp agave nectar 1 tsp grated ginger 1 tsp minced jalapeño pepper ¼ tsp salt ¼ tsp ground pepper
In a large bowl, stir together the cauliflower, carrot, red bell pepper, zucchini and parsley. Toss with the dressing. Serve. In a small bowl, whisk together the olive oil, lime juice, ginger, jalapeño, agave nectar, salt and pepper. Weight Watchers Points: 3 (Points+), 2 (Old Points) Serving size: 1 cup | Calories: 100.3 cal | Fat: 6.0g | Saturated fat: 0.8g | Carbohydrates: 12.7g | Sugar: 4.7g | Sodium: 192.4mg | Fiber: 4.0g | Protein: 2.7g | Cholesterol: 0mg 3.2.2925
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