Cauliflower Rice Salad with Turmeric Vinaigrette Dressing
Servings: 6
Calories: 166kcal
Cost: 5
A hearty salad full of flavour. With a homemade turmeric dressing this one is a winner with a Summertime barbeque.
Print Recipe
Equipment
- Food Processor
- grater
- frypan
Ingredients
- 1/2 large cauliflower blitzed coarsely in a food processor
- 1 carrot grated
- 1 red capsicum finely diced
- 1/2 bunch of flat leaf parsley finely diced
- 2 shallots finely sliced
- 1/3 cup pepitas lightly toasted
- 2 stalks of celery finely diced
Dressing
- 1/3 cup olive oil
- 2 tbsp apple cider vinegar
- 1-2 tbsp of runny honey
- 1/2 tsp Turmeric
- ½ tsp ground ginger
- ½ tsp sea salt
Instructions
- Lightly toast the pepitas in a frying pan.
- Mix the coarsely blitzed cauliflower, diced capsicum, parsley shallots and celery into a largish bowl.
- Add all the dressing ingredients into a medium sized jar and shake till combined.
- Pour over the salad and toss. Mix in the pepitas and enjoy!
- This is a hearty salad full of flavor and easy enough to whip up for a barbeque. Can be served on thinly sliced barbeque meat on a Roti topped off with Cauliflower Rice Salad with a dollop of Greek yogurt.
Notes
To make this salad vegan replace the honey with a vegan sweetener of your choice.
Nutrition
Serving: 100g | Calories: 166kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Sodium: 219mg | Potassium: 290mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2333IU | Vitamin C: 50mg | Calcium: 22mg | Iron: 1mg
