Cauliflower-Carrot "Detox" Salad
This cauliflower detox salad is a simple, light, and delicious spring or summer dish. Crunchy, sweet, and tangy, it’s perfect as a side, lunch, or snack, making raw cauliflower exciting and fresh.
Equipment
- 1 Food processor
- Mixing bowl
- Spoon or Spatula
Ingredients
- For the Salad:
- 1 small head cauliflower stems removed and
- 2-3 medium carrots peeled and shredded
- 1 Granny Smith apple cored and sliced into matchsticks or diced (peel left on)
- 1/4 cup fresh cilantro mint or parsley, chopped
- 1/2 cup dried black cherries or red cherries or cranberries
- 1/2 cup golden raisins or raisins or dried currants
- 1/4 cup walnuts coarsely chopped (or almonds or pecans)
- 1/4 cup pepitas or sunflower seeds
- For the Lemon-Maple Viniagrette:
- Juice from 1 lemon
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil optional but recommended
- 2 Tbsp maple syrup or honey or agave
- 3/4 tsp sea salt
- 1/2 tsp fresh ground black pepper
Instructions
- In a food processor, add the cauliflower and pulse (no stems) until fine. Add into large bowl.
- Now process the carrots until fine or shredded and add into bowl.
- Stir in the apple, cilantro/parsley or mint, dried cherries, raisins, walnuts and pepitas. Toss to combine.
- In a small bowl, add lemon juice, apple cider vinegar, oil, maple syrup, salt and pepper and whisk to combine. Add dressing to cauliflower mixture and toss to combine. Enjoy!
Notes
You can enjoy this salad immediately, or allow flavors to meld and can be kept in the fridge for 2-3 days.