Rainbow Cauliflower "Rice" Salad with Asian-Inspired Gingery Dressing



Veggie Packed Rainbow Cauliflower Rice Salad
- 1kg cauliflower "rice" (1 large head of cauliflower)
- 360g shredded red cabbage (1/2 small head of red cabbage)
- 420g red bell peppers, seeded and finely diced
- 260g carrots, finely diced
- 160g sweet corn drained from can
- 200g spring onions, finely chopped

Asian-Inspired Sesame Ginger Dressing
- 80g fat-free plain Greek yoghurt
- 1tbsp tahini
- 1tbsp sesame oil
- 1tbsp lemon juice
- 1tbsp soy sauce
- 2tbsp water
- 2 dates
- 25g fresh peeled ginger
- 1/4tsp cayenne pepper
- 1/4tsp salt
- 1/4tsp ground black pepper

(1) Place all ingredients of the salad in a large bowl. Toss very well to combine.

(2) Place all ingredients of the dressing in a blender. Blend until smooth.

(3) Pour dressing over salad. Toss very well to coat.

(4) Chill the salad for hours before serving. Top with some salted and roasted cashews for extra crunch if desired! ENJOY!!!

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