Chopped Radish Cauliflower Salad {Vegan, Keto}

5 from 1 vote

Chopped Radish Cauliflower Salad {Vegan, Keto}

Fresh, crunchy, peppery and unique, this easy-to-make radish and cauliflower salad is an ideal mid-winter salad. It keeps beautifully (bring on the crunch!), meaning it is a fantastic make & take salad for lunches, too.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: cauliflower salad, easy keto salad, keto chopped salad, low-calorie, portable salad, radish salad, salads that pack well for lunch

Servings: servings (abt 5 cups)

Author: Camilla

Ingredients

12 radishes about 1 small bunch, trimmed, chopped
1/2 of a medium head cauliflower chopped (fairly small pieces)
1 packed cup flat leaf parsley leaves chopped
1 tablespoon olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon dried dill
1/4 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper

Instructions

In a large bowl, combine the cauliflower, radishes and parsley.
In a small bowl or cup, whisk together the oil, vinegar, mustard, dill, salt & pepper.
Add dressing to vegetables, tossing to coat.
The salad can be eaten immediately, but it is best if it is refrigerated for at least 1 hour before serving. Add more salt & pepper, to taste, as desired.

Notes

Storage: Store the salad in an airtight container in the refrigerator for up to 4 days.

Dill Options: If you do not have dill, simply leave it out, or consider substituting an equal amount of dried tarragon, herbes de Provence, Italian herb blend seasoning, or dried mint.

Oil Options: An equal amount of avocado oil or oil of choice (one that is liquid at room temperature) can be used in place of the olive oil.

Nutrition