What’s so special about a cauliflower crunch salad? I get it, you’re wondering. It’s hard to explain without just passing you a bite, but there’s a craveable quality when cauliflower meets arugula and is infused with mayo, sriracha, lemon and crunchy nuts. I made this by accident using leftover veggies in the fridge. Every time I toss, the salad gets more flexible. Try it with a whole variety of what you have in the fridge.
Every single time I serve this to guests they ask for the recipe and message me the next day saying all they are craving is this…I’m telling you, just make it. After years of creating pretty epic salads, this one is by far my fave. The dressing gets added straight into the bowl so there’s no separate container cleanup. The salad can also last a day or two in the fridge, pretty rare for a dressed salad. It’s almost like a cauliflower slaw. Sort of. C’mon just try this and tell me how it is!
If you’re looking for more flavorful salads be sure to try my Quinoa and Kale Salad with Apricots and Cherries or jazz up a future crunch salad by creating your own homemade salad dressings!
Cauliflower Crunch Salad
Ingredients
- 1/2 head cauliflower
- 1/2 head green or red cabbage
- 4 cups arugula
- 1 carrot grated
- 1/2 red onion
- 2 cloves garlic
- 1/2 cup toasted almonds or pecans chopped
- 1 heaping tablespoon mayo
- 1 squeeze siracha
- lemon juice
- olive oil
- salt
- pepper
- thinly sliced fennel optional
- cilantro optional
- green onion optional
- kale optional
