Print Recipe
2 from 1 vote

Asian Cauliflower Rice Salad

Prep Time20 mins
Total Time20 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Raw, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan, Whole 30

Ingredients

  • 2 cups cauliflower couscous 1 small head cauliflower
  • 1 cup grated red cabbage
  • 1/2 cup yellow pepper cut into small pieces
  • 1/2 cup red pepper cut into small pieces
  • 1 cup grated carrots
  • 1 cup cucumber cut into small pieces
  • 1/3 cup coriandor
  • 1/2 cup green onions chopped

Dressing

  • 2 tbsp sesame oil
  • 1 clove garlic
  • 3 tbsp peanut butter or cashew butter for paleo
  • 3 tbsp coconut aminos or tamari
  • 2 tbsp lime juice
  • 1 medjool date
  • 1 inch fresh ginger

Instructions

  • Cut the cauliflower into small pieces and place in a food processor or hand held blender.The cauliflower will break into little bits within 10 seconds, continue blending until it has all broken down to the same size and should resemble couscous. Depending on the size of your machine you may need to do this in batches. Place the couscous in a bowl
  • Top the cauliflower with the peppers, red cabbage, carrots, cucumber, finely chopped green onions and coriander
  • In a blender combine the ingredients for the dressing and blend until smooth
  • Right before serving toss the salad with the dressing. Enjoy!