Cauliflower salad raw – crunchy, colorful and healthy

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This raw cauliflower salad tastes crunchy, fresh and incredibly delicious. It is also healthy, vegan, colorful and easy to prepare. In summer, it makes an ideal main meal. It is also perfect for a barbecue party. You can find a detailed cauliflower salad raw recipe with the exact quantities and step-by-step instructions below.

Ideas for alternative ingredients

The recipe for the raw cauliflower salad, just like for the fall fruit salad and the tropical fruit salad, is very versatile. You can swap or omit the ingredients to suit your taste.

Tomatoes

Tomatoes give the raw cauliflower salad a fruity and juicy flavor. I used cherry tomatoes, as I did for the zucchini omelet.

Large tomatoes are just as suitable. Cut them into small cubes.

Bell peppers

Red bell peppers make the cauliflower salad even crunchier and more colorful. Yellow and green bell peppers also work, of course. Or use a fresh cucumber instead.

Cashews

Cashews provide a crunchy and nutty note. Optionally, you can use any nuts or seeds. Almonds, pine nuts and sunflower seeds, among others, are perfect for this.

Corn

Can corn combines perfectly with the flavor of the vegetables. It gives the raw cauliflower salad a slight sweetness. Cooked chickpeas or kidney beans can be used as an alternative.

Onions

Onions add more spice to the recipe. I have used a red onion to add more color. But the salad also tastes delicious with spring onions, chives and a normal onion.

Herbs

Thanks to parsley, the raw cauliflower salad is particularly aromatic. Alternatively or additionally, you can add fresh basil.

Lemon juice

Lemon juice makes the salad refreshing and slightly tart. Lime juice can be used instead.

How to serve and store

The cauliflower salad raw tastes best on the day of preparation, just like the fruit salad with yogurt. You can leave it to infuse briefly before serving.

It is an ideal main meal for summer – quick to make, light and fresh. You can also serve it with a side dish, such as rosemary roasted potatoes and mashed potatoes. Vegan patties, such as the quinoa patties, the green lentil patties or the beet patties, also go well with the salad.

It is also ideal for a barbecue. The raw cauliflower salad is perfect on any party buffet, alongside the kidney bean salad and the vinaigrette salad.

Keep the leftovers covered in the fridge. The cauliflower salad raw will still be delicious for the next 1-2 days.

This cauliflower salad is

• crunchy,
• fruity,
• fresh,
• slightly nutty,
• very tasty,
• aromatic,
• raw,
• versatile in taste, similar to the vegan Shuba salad,
• colorful,
• healthy,
• vegan,
• summery,
• with tomatoes, bell peppers, corn,
• perfect as a main meal on its own or with a side dish,
• ideal for a barbecue and a party buffet,
• quick and easy to make.

How to make cauliflower salad raw: tips and tricks

• Use fresh and crunchy cauliflower for the recipe.
• You can swap out certain ingredients. You can find lots of ideas here in the article above.
• Season the salad with herbs and spices of your choice.
• Keep the leftovers of the salad covered in the fridge. It stays delicious for up to about 2 days.

Did you make the cauliflower salad raw using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.

Try these other vegan recipes with cauliflower:

• Pumpkin lentil soup – with coconut milk and cauliflower
• Cauliflower sauce for pasta – vegan recipe
• Cauliflower curry – vegan recipe with coconut milk for Indian dish

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