Raw Cauliflower Salad
Raw Cauliflower Salad is the perfect crunchy side dish, combining cauliflower florets, sliced carrots and red onion, chickpeas, olives, feta cheese, all topped with a zesty Greek dressing. This raw salad is a nutritious option for veggie lovers!
Greek Cauliflower Salad
We love enjoying a large salad of some kind each week to encourage healthy eating. When you’re ravenous and looking for something to eat, a prepped salad is a step up from the potato chips in the pantry. Fill those bellies with something nutritious, friends!
Why This Recipe Works:
- SIMPLE INGREDIENTS – This salad requires simple ingredients that you can easily find in most grocery stores.
- MEDITERRANEAN FLAVORS – We’re adding some Greek flavors to our raw salad because they are truly our favorite flavors. Chickpeas, feta cheese, olives, and a zesty dressing add incredible texture and flavor.
- CRUNCHY TEXTURE – The texture of raw salads is crunchy for obvious reasons, and we love the balance of crunchy and creaminess of this cauliflower salad.
What You’ll Need:
For the salad:
- cauliflower
- carrots
- red onion
- chickpeas
- black olives
- feta cheese
- salt and pepper
For the dressing:
- olive oil
- lemon juice
- red wine vinegar
- dijon mustard
- honey
- seasonings
How to make Raw Cauliflower Salad:
Step 1
Make dressing. To a mason jar or small bowl, add the dressing ingredients – olive oil, lemon juice, red wine vinegar, dijon mustard, honey, and seasonings (oregano, salt, and pepper). Shake well.
Step 2
Prep veggies. Clean the cauliflower and remove the stem. Use a sharp knife to slice the cauliflower into small florets. Peel carrots and slice into thin strips. Slice red onion into thin pieces as well.
Step 3
Combine salad ingredients. Add the remaining salad ingredients to the bowl – chickpeas, black olives, feta cheese, kosher salt, and freshly ground black pepper. Combine well.
Step 4
Add dressing. Pour the prepared Greek dressing over the salad ingredients and toss to combine.
Step 5
Serve. Serve raw cauliflower salad as a side to your favorite main dish.
LEFTOVERS: Let the leftover salad sit at room temperature for about 30 minutes before stirring. The dressing tends to thicken after being refrigerated.
Mains to serve with raw cauliflower salad:
Recipe FAQs:
Yes, it actually tastes better after a few hours as the flavors meld, but for best texture, consume within 24–48 hours.
Keep it in an airtight container in the refrigerator for up to 2–3 days.
It’s not recommended, as frozen cauliflower becomes softer when thawed, losing the crisp texture needed for a fresh salad.
Yes, you can use other salad dressings of your choice. Try our Honey Lemon Dressing or Honey Balsamic Vinaigrette.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Raw Cauliflower Salad
Ingredients
The salad:
- 1 head cauliflower – washed and trimmed into florets
- 2 large carrots – peeled and thinly sliced
- 1/3 cup red onion – sliced thin
- 15 oz. chickpeas – rinsed and drained
- 1/2 cup black olives – sliced
- 6 oz. feta cheese – we like the sun-dried tomato version
- kosher salt and freshly ground black pepper – to taste
The dressing:
- 1/2 cup olive oil
- 1 Tablespoon lemon juice – freshly squeezed
- 2 Tablespoons red wine vinegar
- 2 teaspoons honey
- 2 teaspoons dijon mustard
- 1/2 teaspoon oregano
- kosher salt and freshly ground black pepper – to taste
Instructions
- Make dressing. To a mason jar or small bowl, add the dressing ingredients – olive oil, lemon juice, red wine vinegar, dijon mustard, honey, and seasonings (oregano, salt, and pepper). Shake well.1/2 cup olive oil, 1 Tablespoon lemon juice, 2 Tablespoons red wine vinegar, 2 teaspoons honey, 2 teaspoons dijon mustard, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper
- Prep veggies. Clean the cauliflower and remove the stem. Use a sharp knife to slice the cauliflower into small florets. Peel carrots and slice into thin strips. Slice red onion into thin pieces as well.1 head cauliflower, 2 large carrots, 1/3 cup red onion
- Combine salad ingredients. Add the remaining salad ingredients to the bowl – chickpeas, black olives, feta cheese, kosher salt, and freshly ground black pepper. Combine well.15 oz. chickpeas, 1/2 cup black olives, 6 oz. feta cheese, kosher salt and freshly ground black pepper
- Add dressing. Pour the prepared Greek dressing over the salad ingredients and toss to combine.
- Serve. Serve raw cauliflower salad as a side to your favorite main dish.
Notes
- Let the leftover salad sit at room temperature for about 30 minutes before stirring. The dressing tends to thicken after being refrigerated.
- Keep leftover salad in an airtight container in the refrigerator for up to 2–3 days.
This salad is interesting and amazing – so simple and healthy. I am not exaggerating when I say I could eat this daily! A must!