ASIAN CAULIFLOWER RICE RAINBOW SALAD

This salad contains two things that I am currently addicted to, cauliflower couscous and Asian salad dressing. Combine these two ingredients in one dish and you have a healthy and very addictive salad that I can not stop eating (seriously, 6 lunches in the last week!).

Look at how gorgeous this salad is! I absolutely love the combination of vibrant colours. Many nutritionists recommend eating a diet of colorful food to ensure you get enough vitamins, minerals and antioxidants to nourish your body and this salad is a great place to start. Purple cabbage is a good source of Vitamin C with 1 cup containing over 56% of the recommended daily intake. Yellow and red peppers are also high in Vitamin C as well as Vitamin A, B6 and E. Carrots are rich in antioxidants including beta-carotene (which your body converts into Vitamin A) which has been shown to decrease the risk of heart disease and some forms of cancer. Cucumber is a good source of fiber and minerals including copper, potassium and manganese and is made up of almost 95% water, which fills you up while being low in calories.

There are so many great flavors and textures in this salad. The fresh peppers and cucumbers make for a crunch, while the cauliflower’s couscous takes on the dressing, filling every bite with delicious Asian flavors. The dressing consists of peanut or cashew butter, soy sauce (or tamari), sesame oil, lime, garlic and ginger. I promise you that you will dive into everything you can find in it (and eventually just eat the spoon if no one is looking). To keep the aromas fresh, I recommend storing the salad and dressing separately and mixing them immediately before serving. I hope you enjoy the flavors in the delicious low calorie salad.

Asian Cauliflower rice salad

preparation time
20 min

total time
20 min

Diet: Dairy Free, Grain / Gluten Free, Paleo, Raw, Sugar Free, Specific Carbohydrate Diet Legal, Vegan, Whole 30
ingredients
2 cups cauliflower couscous 1 small head cauliflower
1 cup of grated red cabbage
1/2 cup of yellow pepper cut into small pieces
Cut 1/2 cup of paprika into small pieces
1 cup of grated carrots
1 cup of cucumber cut into small pieces
1/3 cup Koriandor
Chopped 1/2 cup of spring onions
dressing
2 tablespoons of sesame oil
1 clove of garlic
3 tablespoons of peanut butter or cashew butter for paleo
3 tablespoons of coconut-amino or tamari
2 tablespoons lime juice
1/2 teaspoon honey or another sweetener
1 tbsp grated fresh ginger

manual
Cut the cauliflower into small pieces and place it in a food processor or blender. The cauliflower breaks up into small pieces within 10 seconds. Continue mixing until everything shatters to the same size and resembles couscous. Depending on the size of your machine, you may need to do this in batches. Put the couscous in a bowl
Sprinkle the cauliflower with paprika, red cabbage, carrots, cucumbers, finely chopped spring onions and cilantro
In a blender mix the ingredients for the dressing and stir until smooth
Just before serving throw the salad with the dressing. Enjoy!

 

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