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Crunchy Asian Cauliflower Rice Salad [vegan] by The Flexitarian

Crunchy Asian Cauliflower Rice Salad [vegan]

This vegan Crunchy Asian Cauliflower Rice Salad is bursting with the wonderful flavours of ginger, cumin, coriander, and lime.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Quick & Easy, Salads
Cuisine Asian
Servings 4 people
Calories 270 kcal

Equipment

grater or food processor
salad bowl
saucepan
Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 550 g raw cauliflower florets
  • 1 medium carrot
  • 1 celery stalk
  • 1/2 yellow pepper
  • 150 g frozen edamame
  • 1/2 red onion

DRESSING:

  • 1 garlic clove
  • 2 cm ginger root
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 4 Tbsp olive oil
  • 3 Tbsp rice vinegar
  • 12 fresh coriander sprigs + extra for toppings
  • 1 tsp tamari soy sauce
  • 1 tsp maple syrup - or honey for non vegan
  • 1 tsp sesame oil
  • 1 Tbsp peanut butter
  • juice of 1 lime

TOPPINGS:

  • 2 handfuls of unsalted cashews nuts or peanuts
  • fresh sprigs of fresh coriander
  • 1 small red chilli - optional

Instructions
 

  • To make the cauliflower rice you can either use the coarse side of a cheese grater or a food processor. If you are using a cheese grater, simply grate the cauliflower florets and stalks to obtain a rice grain consistency. If you are using a food processor, pulse the cauliflower florets and stalks until you get a rice grain consistency. Depending on the size of your food processor you might have to do this in batches.
  • Once made, place the cauliflower rice in a large salad bowl.
  • Heat some water in a saucepan. When boiling, blanch the frozen edamame for 3 mins. Drain and set aside.
  • Cut celery stalk in small slices. Cut the yellow pepper and red onion in small dice. Peel carrot, then using the same peeler cut the carrot into long and thin ribbons.
  • Put the vegetables on top of cauliflower rice.
  • To make the dressing, add all dressing ingredients into a blender and blitz for 30 seconds until everything is well mixed together.
  • Toss vegetables in dressing. Season to taste if needed.
  • Serve topped with cashews, chopped coriander leaves and sliced red chilli if using.

Nutrition

Serving: 250gCalories: 270kcalCarbohydrates: 17gProtein: 9gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 163mgPotassium: 736mgFiber: 6gSugar: 6gVitamin A: 2589IUVitamin C: 98mgCalcium: 79mgIron: 2mg

Find this recipe online:

Crunchy Asian Cauliflower Rice Salad [vegan]

https://theflexitarian.co.uk/recipe-items/crunchy-asian-cauliflower-rice-salad-vegan/