Рецепт Crunchy & Nutty Cauliflower Salad
Crunchy & Nutty Cauliflower Salad
Posted on April 8, 2014. Filed under: Accompaniments & Side Dishes, Salads | Tags: accompaniment, salad |
Crrrrrunch! If you love some texture and crunch in your salad, then this super crunchy salad is sure to please you and your palate.
This rich low-carb salad is a great alternative to potato salad. Leek gives piquant taste and fresh spring color. Nuts provide texture and crunch together with the main ingredient, raw cauliflower. Sour cream is a perfect sauce and it ties the tastes and textures beautifully together.
See “Tips for Variation” in the end of the post how to get even more spring and Easter colors to this salad!
Crunchy & Nutty Cauliflower Salad
- 3 cups = 720 ml very finely chopped cauliflower
- 1 cup = 240 ml finely chopped leek, the green part
- 1/2 cup = 120 ml chopped walnuts
- 1 cup = 240 ml sour cream
- unrefined sea salt to taste
Directions
Combine all ingredients in a large bowl. Mix until well mixed.
Transfer into an airtight container.
Refrigerate at least 3 hours so that the flavors mingle and get deeper.
Nutrition information
Protein
Fat
Net carbs
kcal
In total:
24.8 g
85.7 g
22.6 g
960 kcal
Per serving if 4 servings in total:
6.2 g
21.4 g
5.6 g
240 kcal
Per serving if 6 servings in total:
4.1 g
14.3 g
3.8 g
160 kcal
Per serving if 8 servings in total:
3.1 g
10.7 g
2.8 g
120 kcal
Tips for making the salad
The cauliflower should be chopped very fine, almost to rice-like consistency but bit more coarse. Food processor works best for chopping the cauliflower. My not-the-best-quality food processor produces best results when I use slow speed and don’t fill the bowl completely.
Other than that, this salad is easy to make. Just combine everything and mix well. It’s a good idea to let the ready salad stand in the fridge for a few hours, so that the flavors mingle and get deeper. Use airtight container for storing the salad, since the smell of the leek is quite prominent.
But let’s check how to make this crunchy creation. Here are the ingredients.
Just place everything in a large bowl and mix properly with big spoon.
Ready! Transfer to an airtight container, close tightly and let stand in the fridge for a few hours before serving.
Tips for variation
If you prefer more sauce and creamier salad, you can add another 1/2 cup (120 ml) sour cream.
Chopped green onion is a great alternative to leek, in case you don’t like leek or simply don’t happen to have it at hand.
You can add 1 teaspoon ground turmeric for nice yellow color. Actually, that is my favorite food coloring and perfect for Easter. You can see the result from the last two photos of this post.
Sometimes I like to sweeten my salad with 7 drops liquid stevia, but that is completely optional. Stevia just rounds the flavors and gives a hint of sweetness which complements other flavors.
You can also add 1–2 tablespoons unsweetened mustard. Personally, I like the combination of mustard and cauliflower.
One of my favorite seasonings, garlic bread seasoning, goes also well with this salad. 1 teaspoon of this flavorful seasoning is enough.
If you like coconut, you can replace the chopped nuts with unsweetened, shredded coconut. I recommend to use a bit less, so 1/3 cup (80 ml) is a perfect amount in my opinion. You can also replace the walnuts with some other nuts, for example chopped macadamias are really delicious and they give some real crunch.
To make this salad even more filling, you can add hard-cooked, peeled and chopped organic eggs. Also chopped nitrate-free and organic ham, bacon or sausage, or grated Swiss cheese make this salad fill your stomach in a delicious way. Add some green salad leaves or salad mix and a couple of slices of low-carb bread for a complete lunch.
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