Best 3 Cauliflower And Carrot Salad Recipes

Craving a healthy and refreshing salad that's packed with flavor? Look no further than this delightful Cauliflower and Carrot Salad. This vibrant dish combines the natural sweetness of carrots with the mild crunch of cauliflower, creating a symphony of textures and flavors. Tossed in a tangy dressing made with olive oil, lemon juice, honey, and Dijon mustard, this salad strikes the perfect balance between sweet, sour, and tangy. It's a versatile side dish that complements grilled meats, roasted chicken, or fish, and can also be enjoyed as a light lunch or snack. With variations like a Creamy Tahini Dressing and a Spicy Sriracha Dressing, this recipe offers a range of flavors to suit your taste preferences. So, gather your ingredients, sharpen your knives, and let's embark on a culinary journey to create this delectable salad.

Here are our top 3 tried and tested recipes!

MARINATED CAULIFLOWER AND CARROT SALAD

Marinated Cauliflower and Carrot Salad image

This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008. Preparation time does not include the 8 hours need to marinate!

Provided by Sydney Mike

Categories Cauliflower

Time 10m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups cauliflower florets, fresh
1 bay leaf
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 cup carrot, shredded
1/4 cup red onion, chopped
1/4 cup fresh parsley, minced
1/4 teaspoon dried basil

Steps:

In small saucepan, bring vinegar, oil & water just to a boil.
Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
Add hot oil mixture to cauliflower mixture, then toss to combine.
Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
Add carrot, onion, parsley & basil, then toss to coat.
Cover & refrigerate another 2 hours.
Before serving, discard bay leaf.

Nutrition Facts : Calories 56.3, Fat 4.7, SaturatedFat 0.7, Sodium 18.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.3, Protein 1

BROCCOLI, CAULIFLOWER, AND CARROT SALAD

Broccoli, Cauliflower, and Carrot Salad image

Adapted from Southern Living. This is easy and good! You may use packaged vegetables or buy them separately.

Provided by Sharon123

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup light mayonnaise
1 -2 tablespoon sugar
2 tablespoons rice wine vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1 (12 ounce) package mixed raw broccoli (3/4 cup each) or 1 (12 ounce) package cauliflower florets, coarsely chopped (3/4 cup each)
10 ounces shredded carrots (or 1 1/4 cup carrots and shred yourself)
1/4 cup roasted peanuts, chopped (or walnuts)

Steps:

In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
Add the broccoli, cauliflower and carrots.
Toss to coat with dressing.
Sprinkle evenly with nuts.
Enjoy!

Nutrition Facts : Calories 170.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 7, Sodium 676.4, Carbohydrate 14.4, Fiber 3.6, Sugar 6.5, Protein 4.4

CAULIFLOWER AND CARROT SALAD

Cauliflower and Carrot Salad image

Categories Salad Steam Cauliflower Carrot Summer

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 small head cauliflower, cut into bite-size florets
1 cup baby carrots, halved lengthwise
1/2 cup pitted black olives, preferably oil-cured
1/4 cup minced fresh parsley or cilantro, or more to taste
2 scallions, green parts only, thinly sliced
1/4 cup vinaigrette, homemade (page 221) or store-bought, or as needed to moisten
Salt and freshly ground pepper to taste

Steps:

Place the cauliflower in a skillet with a small amount of water. Cover and steam for 2 minutes, then add the carrots. Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.
Transfer the vegetables to a colander and refresh under cool water.
Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.
nutrition information
Calories: 217
Total Fat: 16g
Protein: 3g
Carbohydrates: 13g
Fiber: 4g
Sodium: 425mg

Tips:

Choose fresh, crisp vegetables: The fresher the vegetables, the better your salad will taste. Look for carrots that are firm and brightly colored, and cauliflower that is white and tightly packed.
Shred the vegetables finely: This will help them absorb the dressing more easily and make the salad more enjoyable to eat.
Use a flavorful dressing: The dressing is what really makes this salad shine. Be sure to use a dressing that you love, and that complements the flavors of the vegetables.
Add some crunch: Toasted nuts, seeds, or croutons are a great way to add some extra crunch and texture to your salad.
Serve immediately: This salad is best enjoyed fresh. If you are making it ahead of time, be sure to store it in the refrigerator and serve it within a few hours.

Conclusion:

This cauliflower and carrot salad is a healthy and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With its vibrant colors and refreshing flavor, this salad is sure to be a hit at your next party or gathering.