Best 5 Cauliflower Carrot Salad Recipes

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**Cauliflower Carrot Salad: A Symphony of Flavors and Textures**

Colorful, crunchy, and bursting with delightful flavors, the cauliflower carrot salad is a refreshing and nutritious dish that will tantalize your taste buds. This salad combines the mild sweetness of cauliflower with the vibrant crunch of carrots, creating a textural contrast that is both satisfying and enjoyable. With the addition of a tangy dressing made from a harmonious blend of vinegar, honey, and mustard, this salad is elevated to a culinary masterpiece. The article features three variations of this delectable salad, each offering a unique twist on the classic recipe. From a zesty lemon-tahini dressing to a creamy avocado-yogurt sauce, these variations cater to diverse palates and dietary preferences. Whether you're looking for a light and healthy side dish or a flavorful vegetarian main course, the cauliflower carrot salad, with its variations, is sure to impress and delight.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

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

CAULIFLOWER & CARROT SALAD



Cauliflower & Carrot Salad image

I am always on the lookout for new salad recipes. So, when I saw this one in the Christmas copy of the BBC Good Food Magazine I wanted to put it here for safe keeping.

Provided by Sarah_Jayne

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small cauliflower
2 carrots
1 red onion
2 teaspoons capers
2 tablespoons fresh parsley, chopped
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon mayonnaise

Steps:

  • Break the cauliflower into florets, cutting any larger ones into thin slices.
  • Grate the carrots and finely chop the onion.
  • Mix the cauliflower, carrots, onion, capers and parsley.
  • In a small bowl, whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
  • Pour over the salad and mix well.

Nutrition Facts : Calories 116.5, Fat 8.2, SaturatedFat 1.2, Cholesterol 1, Sodium 125.1, Carbohydrate 10.4, Fiber 3, Sugar 4.4, Protein 2

CARROT-CAULIFLOWER SALAD



Carrot-Cauliflower Salad image

Enjoy the bold taste of this easy-to-make cauliflower-carrot salad. It's great for picnics.

Provided by Leslie H

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 5

1 large head cauliflower, cut into florets
1 cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
½ cup grated Parmesan cheese
1 large carrot, peeled and shredded

Steps:

  • Place the cauliflower in a steamer basket set in a saucepan over 1 inch of boiling water. Steam 5 minutes, until tender but still firm. Drain, cool slightly, and place into a large bowl.
  • Mix the mayonnaise with the Italian salad dressing and Parmesan cheese in a bowl. Add the carrots to the bowl with the cauliflower, and toss with the mayonnaise mixture until evenly coated. Cover, and refrigerate at least 2 hours or overnight to allow flavors to blend.

Nutrition Facts : Calories 340.2 calories, Carbohydrate 11.7 g, Cholesterol 19.8 mg, Fat 31.2 g, Fiber 3.8 g, Protein 5.8 g, SaturatedFat 5.5 g, Sodium 890.6 mg, Sugar 6 g

Tips:

  • For the best flavor, use fresh, crisp cauliflower and carrots.
  • If you don't have a grater, you can use a food processor to shred the cauliflower and carrots.
  • Be sure to rinse the cauliflower and carrots thoroughly before shredding them.
  • You can add other vegetables to this salad, such as celery, cucumber, or radishes.
  • For a creamier salad, use Greek yogurt or sour cream instead of mayonnaise.
  • If you want a sweeter salad, add a tablespoon or two of honey or maple syrup.
  • Serve this salad immediately or chill it for later.

Conclusion:

Cauliflower carrot salad is a healthy, refreshing, and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and tasty salad, give this one a try!

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