Cruciferous Salad
I made a huge salad which started out being a salad for one, but as salads have a tendency to do, it grew and became easily enough for 2-3 servings. So good too! I used my new kitchen gadget to chop most of the items up into small diced pieces, I will add an affiliate link to it below. I love that little chopper! It makes short work out of chopping and everything ends up the same size which I really like. The fresh herbs add so much flavor to this dish so if you can use fresh instead of dried, by all means do it. I think mixing mostly raw vegetables with one cooked vegetable gave this a great texture that was enjoyable to eat.
Ingredients:
1 bag (or approx 2.5 cups frozen cauliflower rice)
3 cups chopped fresh broccoli
2 cups chopped green cabbage
3 cups chopped kale
2 cups chopped carrots
1 chopped red pepper
1 chopped white onion
4 ribs of celery chopped
1 large sprig of rosemary
1 small bunch of Italian flat parsley or cilantro
Dressing:
4 oz of tofu (or your favorite plant based mayo)
4 T of Lemon Juice
1 T of dried dill
1/2 T of minced garlic
1/2 T of Italian seasoning
1/2 tsp of sugar or sugar replacement
Put your cauliflower rice in the microwave and cook according to directions. When done, open bag wide open and set aside, as you want it to cool completely. Chop the rest of the top ingredients, chopping them all to about the same size. I used kitchen shears to cut the fresh herbs to size. Once all is chopped, add to a large bowl and add the cooked cauliflower rice. Add your preferred amount of salt and pepper.
Put your dressing ingredients in a nutribullet or blender, and blitz until creamy, adding T of water if needed to get the consistency you prefer. Pour over the salad and toss well. Taste as you go and add more seasoning if needed. Refrigerate for at least one hour before serving. It is even better the next day! I enjoyed it with some air fried tofu, but it would be a nice side dish to many different types of foods. I took it to work the next day and added a diced avocado, and it was a full meal. I hope you enjoy it! This makes 3 servings, approx 235 calories ea, and
Optional additions I think would go well with this include walnuts, raisins, and avocado.
Ingredients:
1 bag (or approx 2.5 cups frozen cauliflower rice)
3 cups chopped fresh broccoli
2 cups chopped green cabbage
3 cups chopped kale
2 cups chopped carrots
1 chopped red pepper
1 chopped white onion
4 ribs of celery chopped
1 large sprig of rosemary
1 small bunch of Italian flat parsley or cilantro
Dressing:
4 oz of tofu (or your favorite plant based mayo)
4 T of Lemon Juice
1 T of dried dill
1/2 T of minced garlic
1/2 T of Italian seasoning
1/2 tsp of sugar or sugar replacement
Put your cauliflower rice in the microwave and cook according to directions. When done, open bag wide open and set aside, as you want it to cool completely. Chop the rest of the top ingredients, chopping them all to about the same size. I used kitchen shears to cut the fresh herbs to size. Once all is chopped, add to a large bowl and add the cooked cauliflower rice. Add your preferred amount of salt and pepper.
Put your dressing ingredients in a nutribullet or blender, and blitz until creamy, adding T of water if needed to get the consistency you prefer. Pour over the salad and toss well. Taste as you go and add more seasoning if needed. Refrigerate for at least one hour before serving. It is even better the next day! I enjoyed it with some air fried tofu, but it would be a nice side dish to many different types of foods. I took it to work the next day and added a diced avocado, and it was a full meal. I hope you enjoy it! This makes 3 servings, approx 235 calories ea, and
Optional additions I think would go well with this include walnuts, raisins, and avocado.
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