Cauliflower Cucumber Salad
This cauliflower cucumber salad is definitely one of the easier salads on my blog. It's fresh, healthy and tasty. My sister Anna developed this recipe. Tip: chop and refrigerate your cauliflower in a ziploc before your event or use pre-chopped cauliflower to make smaller portions throughout the week. P.S. this salad is best eaten within a few hours of adding the dressing.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small/medium head of cauliflower (cut into small pieces)
- 1 English cucumber (sliced into thin half circles)
- 1/2 cup chives or green onion (finely sliced)
- 1/4 cup sour cream and 1/4 cup plain Greek yogurt (or all sour cream if you don't have the yogurt)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- Add a clove of garlic to the dressing for a little extra zing (if you like :))
Instructions
- 1
Dice your cauliflower and place in a medium salad bowl (we used the small holes of the Vidalia Chop Wizard).
- 2
Cut your cucumber in half the long way and thinly slice. You end up with thinly sliced half circles.
- 3
A mandoline slicer will help speed up the process! Add cucumbers to your bowl.
- 4
Finely chop your chives and toss them over your salad (Chop and add the white parts if you like it more "oniony").
- 5
In a separate bowl, mix together 1/4 cup sour cream and 1/4 cup plain Greek yogurt with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir the dressing into the salad and add more salt to taste if needed. I added an extra dash of salt at the end. Garnish with a sprig of parsley or dill if you like.