Cauliflower Coleslaw Salad Recipe

Introduction

This Cauliflower Coleslaw Salad is a fresh and crunchy twist on traditional coleslaw. Combining crisp cauliflower, vibrant red cabbage, and sweet carrots with a tangy apple cider dressing, it makes a perfect side dish for any meal.

Ingredients

• 8 ounces raw cauliflower (cut into small florets)
• 4 ounces red cabbage (finely shredded)
• 2 ounces carrots (grated)
• 2 tablespoons fresh chives (finely chopped)
• ¼ cup apple cider vinegar
• 2 teaspoons granulated sugar
• ¼ teaspoon Dijon mustard
• ¼ cup avocado oil (or any oil)
• Salt and pepper to taste

Instructions

1. Step 1: Wash and prepare the vegetables. Cut the cauliflower into small florets, finely shred the red cabbage, grate the carrots, and chop the fresh chives. Place all the vegetables in a large bowl.
2. Step 2: In a separate jar or bowl, combine the apple cider vinegar, granulated sugar, Dijon mustard, avocado oil, salt, and pepper. Shake or whisk well to create the dressing.
3. Step 3: Pour the dressing over the vegetables and toss thoroughly to coat everything evenly.
4. Step 4: Refrigerate the salad for at least one hour, or up to a day, to allow the flavors to meld before serving.

Tips & Variations

• For extra crunch, add some toasted nuts like almonds or pecans just before serving.
• Try substituting avocado oil with olive oil or a light vegetable oil if preferred.
• Add a pinch of celery seed or a little minced garlic to the dressing for additional flavor complexity.
• If you like your coleslaw creamier, stir in a tablespoon of Greek yogurt or mayo after tossing with the dressing.

Storage

Store the coleslaw covered in an airtight container in the refrigerator for up to 2 days. Before serving, give it a quick toss to redistribute the dressing. It’s best enjoyed fresh but can be kept chilled to maintain its crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this salad?

Fresh cauliflower is recommended for the best texture and flavor. Frozen cauliflower tends to be softer and may release excess water, making the salad soggy.

Is there a substitute for apple cider vinegar?

Yes, you can use white wine vinegar or lemon juice as an alternative, but apple cider vinegar provides a nice mild tang that complements the vegetables well.

Cauliflower Coleslaw Salad Recipe

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4.6 from 132 reviews

A fresh and healthy cauliflower coleslaw salad combining crunchy cauliflower florets, shredded red cabbage, and grated carrots with a tangy apple cider vinegar dressing. This easy no-cook salad is perfect as a light side dish or a refreshing snack that can be prepared ahead and chilled to enhance flavors.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 8 ounces raw cauliflower, cut into small florets
• 4 ounces red cabbage, finely shredded
• 2 ounces carrots, grated
• 2 tablespoons fresh chives, finely chopped

Dressing

• ¼ cup apple cider vinegar
• 2 teaspoons granulated sugar
• ¼ teaspoon Dijon mustard
• ¼ cup avocado oil (or any oil)
• Salt and pepper to taste

Instructions

1. Prep: Gather all ingredients and wash the vegetables thoroughly.
2. Cut Vegetables: Cut cauliflower into small florets, finely shred the red cabbage, grate the carrots, and finely chop the fresh chives. Place them all into a large mixing bowl.
3. Make Dressing: In a jar or small bowl, combine apple cider vinegar, granulated sugar, Dijon mustard, avocado oil, salt, and pepper. Seal and shake well or whisk the mixture until smooth and emulsified.
4. Combine Salad: Pour the dressing over the prepared vegetables in the bowl and toss everything together thoroughly to evenly coat all the ingredients.
5. Chill: Cover the bowl and refrigerate the salad. For best flavor, allow it to marinate for at least 1 hour or up to 24 hours before serving to let the tangy dressing infuse the vegetables.

Notes

• This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
• You can substitute the avocado oil with olive oil or another light vegetable oil based on preference.
• Adjust sugar and salt in the dressing according to taste to balance acidity and seasoning.
• Adding fresh herbs like parsley or dill could add extra flavor if desired.

Keywords: cauliflower coleslaw, healthy salad, no-cook salad, cabbage salad, apple cider vinegar dressing, low calorie side dish