Description
This vibrant cauliflower salad is packed with crisp cucumbers, sweet peas, fresh herbs, and tossed in a creamy garlic yogurt dressing that gets even more flavorful as it marinates.
Ingredients
Units
Scale
- 2 cups peas or edamame *see note
- 1/2 head of large cauliflower, shaved on a mandolin or chopped small
- 2 cups thin-skinned cucumbers, shaved or finely sliced
- 6 radishes, shaved or finely sliced
- 1/2 teaspoon salt
- 1/2 cup Italian parsley, chopped
- 1/4 cup fresh mint or fresh dill, chopped (or sub more parsley)
- 4-6 scallions, finely sliced
Yogurt Garlic Dressing:
- 1 cup Greek yogurt (plain, full fat)
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- black pepper to taste
- 1 tablespoon honey (or other sweetener)
- 1-2 cloves garlic, finely minced
- Optional garnish: more herbs, Aleppo chili flakes, microgreens
Instructions
- Prep the veggies. Slice the cauliflower, cucumbers, and radishes. A mandolin makes this easy. Place in a large bowl and toss with salt.
- Make the yogurt dressing. In a small bowl, whisk together yogurt, lemon juice, olive oil, salt, pepper, honey, and garlic.
- Combine. Drain any liquid from the bowl, add the peas, fresh chopped herbs, and green onions to the cauliflower mixture. Fold in the yogurt dressing and toss to combine.
- Season and garnish. Add more salt or lemon if needed. Top with more herbs, Aleppo flakes, and fresh ground pepper.
Notes
Peas– if using fresh English peas, blanch first in salted boiling water until plump, vibrant green, and floating, then drain and cool. If using frozen peas, thaw first.
Storage and meal prep. Leftovers will keep for 3-4 days in an airtight container in the fridge. The salad will get “juicier” over time as the cauliflower and cucumber release their liquid.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 180
- Sugar: 9.4 g
- Sodium: 691.9 mg
- Fat: 7.7 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 5.6 g
- Protein: 10 g
- Cholesterol: 6.2 mg
