THE RECIPE JOURNAL · Side Dish
Cauliflower Rice and Chopped Vegetable Salad
This fresh and vibrant salad is a great way to enjoy a healthy mix of crunchy vegetables and light cauliflower rice. Perfect for a quick lunch or a colorful side dish that’s both nutritious and satisfying.
FROM THE KITCHEN • Cauliflower Rice and Chopped Vegetable Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the riced cauliflower, chopped tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest into a big bowl. In a separate small bowl, whisk together the lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper until everything is well combined. Pour the dressing over the veggies and give it all a good toss so the flavors mix nicely. Sprinkle a little extra cilantro on top for a fresh touch, then serve and enjoy!
Why you’ll love it
This dish is fresh, light, and full of vibrant flavors. It’s a great way to enjoy vegetables in a healthy and satisfying way. Plus, it’s quick to prepare and perfect for any season.
How to serve
Serve chilled or at room temperature as a side dish or a light main. It pairs well with grilled chicken, fish, or tofu. Adding a squeeze of lemon or a drizzle of your favorite dressing can brighten the flavors even more.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salad dressing separate if possible to prevent sogginess. Give it a gentle toss before serving again.
