Cauliflower Coleslaw Salad

No mayo Cauliflower Coleslaw is the perfect summer salad for barbecue parties, picnics, lunch and as a side dish for dinner too.

This easy to make caulislaw salad recipe only takes a few ingredients, and lasts for days in the fridge. A great way to eat raw vegetables.

Cauliflower salad is fresh and crunchy. A little tangy, a little sweet and bursting with flavour. Made with simple ingredients with no cooking involved. Coleslaw with a twist that is vegan friendly too.

When it comes to summer, salads are a must. I don’t like to heat up the kitchen if I can help it. The outdoor grill gets a workout for sure.

We also enjoy lighter meals, especially during the summer heat waves (like right now). Salads are our go to, cold, refreshing and no heat involved. Zucchini Caesar, Greek Zoodle and Cucumber Salad are super easy to make.

If you really want to make salad your main dish, recipes like this chickpea salad or sushi salad are great.

Cauliflower is so versatile. Perfect for making cauliflower rice, roasting, grilling adding to soups, stew, curries and more. I love the mild nutty flavour when eating it raw. Great on a veggie tray with some hummus or flavoured dip.

Cauliflower Coleslaw Ingredients

This homemade coleslaw uses fresh ingredients. The classic summer side dish. Be sure to read the suggestions below for variations.

• cauliflower
• purple cabbage
• carrots
• chives
• apple cider vinegar
• mustard
• sugar
• oil
• seasoning

Simple Cauliflower Salad

This cauliflower recipe is so easy to make. For best results make it a few hours ahead of time so the flavours develop. Great for parties since making it the day before is perfect. Full instructions are in the recipe card.

Wash and cut the veggies and place them in a large bowl. I used a sharp knife to thinly slice the cabbage, but you can use a mandolin or food processor if you like. For the chives, a knife or kitchen shears are great.

I used a box grater for the carrots. I like the cauliflower florets to be small. You can use a knife or break them up with your fingers.

Add your salad dressing ingredients to a jar. Shake well to combine. You can also use a bowl and whisk if you like.

Pour the dressing on the the slaw salad, mix well and allow to sit for at least an hour. Yes you can eat it right away, but allowing the flavours to develop is worth the wait. Keep it in a sealed container in the fridge until ready to use.

Cauliflower coleslaw is a fresh twist on a classic salad. Light, tangy and crisp. Low-carb, dairy free and keeps well for up to 5 days. A great side dish, and perfect for adding to tacos.

Suggestions / Recipe Tips

• Cabbage can be purple or green. I like to add colour to the salad.
• Dijon mustard can be replaced with regular yellow, or even grainy mustard.
• Apple cider vinegar can be swapped for rice wine vinegar or white balsamic. Regular white vinegar will work too, but you may have to add more sweetener.
• Avocado oil can be replaced with olive oil or sunflower oil.
• Chives and be swapped out for green or red onions.
• Sugar can be replaced with honey or maple syrup.
• The ratios of oil, vinegar and sweetener can be adjusted to your liking. Add more or less of any of these ingredients to make your perfect salad dressing.
• Store salad in a sealed container and keep it in the fridge. It will last for up to 5 days.

You may also be interested in these cauliflower recipes:

• Roasted Cauliflower Blender Soup
• Curried Orange Cauliflower Soup
• Grilled Cauliflower