Marinated Cauliflower Salad
A vibrant and refreshing salad featuring crisp cauliflower, bell peppers, carrots, and cucumbers, all enhanced by a zesty dressing. Perfect for any occasion!
Ingredients
Vegetables
- 1 head cauliflower, cut into small florets Look for firm heads with tightly packed florets.
- 1 piece bell pepper, diced Any color will work, but red or yellow is sweetest.
- 1 piece carrot, grated Opt for fresh carrots for a snappy crunch.
- 1 piece cucumber, diced English cucumbers have fewer seeds and stay crisp longer.
- 1/2 cup red onion, thinly sliced Adds a milder, sweeter flavor.
Dressing
- 1/4 cup olive oil Extra virgin olive oil will yield the best flavor.
- 1/4 cup apple cider vinegar It adds that zingy pop to cut through the richness.
- 1 tablespoon Dijon mustard For a touch of creaminess and tang.
- 1 teaspoon garlic powder Garlic lovers will appreciate this!
- to taste Salt and pepper Season to your preference.
Garnish
- to taste Fresh herbs (like parsley or dill) Always use fresh herbs for the best flavor!
Instructions
Preparation
- In a large mixing bowl, toss together the cauliflower florets, diced bell pepper, grated carrot, diced cucumber, and thinly sliced red onion.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the chopped vegetables and gently toss until everything is evenly coated.
- Cover the salad and let it marinate in the refrigerator for at least 30 minutes before serving.
- When ready to serve, sprinkle the salad with fresh herbs.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. It's best to serve it fresh, as the veggies will become softer over time.