Asian Cauliflower Salad

I made this on a whim when I had some left over cauliflower from a canning project. The result was really great! The sweetness & tanginess of the dressing went great with the crispness and flavors of the veggies. I also liked that the dressing was thin and fresh, unlike the thick , syrupy Asain dressings that you buy in a store. This seems like a summer salad to me, but I sure enjoyed eating it while I watched some snowflakes falling.

Makes about 6 Side-Sized Servings

1/2 Medium Head of Cauliflower, Broken Into Florets
1 Medium Carrot, Shredded
1/3 C. Diced Green Bell Pepper
1/2 C. Sugar Snap Peas, Cut Into 1/4" Lengths
1 Green Onion Diced
1 Tbsp. Diced Cilantro Leaves

1/4 C. Seasoned Rice Vinegar
1/4 C. Apple Cider Vinegar
1/4 C. Brown Sugar
2 Tbsp. Sesame Oil
1/2 Tsp. Salt
1/4 Tsp. Garlic Powder
1/4 Tsp. Powdered Ginger 
1 Tbsp. Sesame Seeds

Combine all ingredients for the dressing in a pot and bring to a boil, stirring often. Reduce heat and continue to simmer for 5 minutes. Remove it from the heat and allow it to cool for at least 10 minutes before dressing the salad. Toss all of the veggies together in a large bowl and pour the dressing over the salad. You will probably have more dressing than you need, but I say, just pour it on there! Allow the salad to cool completely before serving. 
On a side note, the veggies will give off some of their liquids as they marinate in the dressing.  You can drain off some of the liquid before serving if you like, but I personally think it makes the salad taste even better. 


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