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Those of you who have been here for a while, know I am sucker for fresh raw crunchy salads. They are so energizing and full of nutrients, and they just make me happy, in general.
How to Make Shaved Cauliflower Salad
Prep all the veggies… Shave the cauliflower. If you don’t have a mandolin, just chop into thin, bite-sized pieces.
Shave or thinly slice cucumbers.
Shave or slice radishes.
Blanch the peas.
Chop the herbs and place all in a bowl.
Make the flavorful yogurt dressing.
Then gently fold the yogurt dressing into the veggies.
Make sure to let the salad rest 15 minutes before serving, so the salt and lemon juice are absorbed by the veggies (otherwise, it will seem too salty). You are basically marinating the veggies here.
This salad gets better over time. 😉
After the salad rests for 15-20 minutes, serve. Or refrigerate for a few hours before serving.
It keeps up to 2 days in the fridge.
Garnish with aleppo pepper and microgreens.
The salad is quite “juicy” – perfect for mopping up with fresh crusty bread.
Serve the Shaved Cauliflower Salad on a large platter, or plate it fancifully for an elegant starter topped with microgreens.
Hope you have a wonderful start to your weekend!
More recipes you may like:
Shaved Cauliflower and Spring Pea Salad w/ Yogurt and Mint
- Prep Time: 25 mins
- Cook Time: 5 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: salad, vegetarian, raw
- Method: Tossed
- Cuisine: Northwest
Shaved Cauliflower Salad with spring peas, radishes, cucumber, mint and a delicious Yogurt Dressing. The thinly sliced cauliflower is raw and marinates in the flavorful dressing.
- 2 cups fresh peas, blanched and cooled (or sub edamame)
- 1/2 head of large Cauliflower, shaved on a mandolin or chopped small
- 3 Turkish cucumbers, shaved or finely sliced
- 6 radishes, shaved or finely sliced
- 1/4 cup chopped mint or fresh dill
- 1/2 cup Italian parsley, chopped
- 5 scallions, finely sliced
Yogurt Garlic Dressing:
- 1 cup Greek Style PLAIN Yogurt
- 3 Tablespoons lemon juice
- 2 Tablespoons Olive Oil
- 1 3/4 teaspoon kosher salt
- fresh cracked pepper
- 1 tablespoon honey
- 1–2 cloves garlic, finely minced
- Aleppo chili flakes
- microgreens or sprouts
- In a large bowl, combine the salad ingredients.
- In a small bowl, whisk the Yogurt Dressing ingredients together.
- Fold the yogurt dressing into the veggies and gently toss to combine.
- Initially, the salad will seem very tart and salty, but let it stand 15-20 minutes, and stir again before serving.Veggies will absorb the salt, and balance itself out. Serve with aleppo chili flakes and microgreens or sprouts ( optional).
This salad is quite “juicy”- perfect for mopping up with fresh crusty bread.
- Serving Size: 1 ½ cups
- Calories: 165
Keywords: cauliflower salad recipe, cauliflower salad, raw cauliflower recipes, shaved cauliflower, how to shave cauliflower, raw cauliflower salad
I’m going to make this for a party in a few weeks. Looks so delicious. I was wondering how thick you sliced the cauliflower, 1mm or thicker? I will use a mandoline.
That seems about right, or 1/8 of an inch thick.
Made this today for the first time and will add this to my most delicious salads
So fresh and tasty
Thank you Sylvia
After 5 years of reading Feasting at Home – this might be one of my all time favorite recipes. It’s just delightful to the tastebuds- and so absolutely chocked full of healthy.
Thanks so much Penney- I like this one too!
I absolutely loved this salad, so fresh!
As I was using up ingredients already to hand, I subbed frozen peas and broad beans for the fresh peas and parsley for the mint.
We had it as a side for one meal with sumac roasted beetroot and chickpeas and for lunch the next day with pitta.
I was pleased to have a little left for a lunch side.
Definitely planning to use this again. Would be great at a bbq.
Wow! What a refreshing summer salad. Salad is currently in the fridge to let the dressing infuse the veggies. Had a taste and it’s delicious! Thank you.
Could I use frozen peas, letting them thaw?
You can, but they won’t have the same “snap”.
I could not wait to make this again this year.
This is exactly what I am craving right now. It is the the culinary sweet spot for this time of year. Yummy!