Servings
Font
Back
0 from 24 votes

Cauliflower Cucumber Salad Recipe

This cauliflower cucumber salad is definitely one of the easier salads on my blog. It's fresh, healthy and tasty. My sister Anna developed this recipe. Tip: chop and refrigerate your cauliflower in a ziploc before your event or use pre-chopped cauliflower to make smaller portions throughout the week. P.S. this salad is best eaten within a few hours of adding the dressing.

Prep Time
15 mins
Total Time
15 mins
Servings: 6
Course: Side Dish , Salad
Cuisine: Russian , Ukrainian

Ingredients

  • 1 small/medium head of cauliflower cut into small pieces
  • 1 English cucumber sliced into thin half circles
  • 1/2 cup chives or green onion finely sliced
  • 1/4 cup sour cream and 1/4 cup plain Greek yogurt or all sour cream if you don't have the yogurt
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • Add a clove of garlic to the dressing for a little extra zing if you like :)

Instructions

    Cup of Yum
  1. Dice your cauliflower and place in a medium salad bowl (we used the small holes of the Vidalia Chop Wizard).
  2. Cut your cucumber in half the long way and thinly slice. You end up with thinly sliced half circles.
  3. A mandoline slicer will help speed up the process! Add cucumbers to your bowl.
  4. Finely chop your chives and toss them over your salad (Chop and add the white parts if you like it more "oniony").
  5. In a separate bowl, mix together 1/4 cup sour cream and 1/4 cup plain Greek yogurt with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir the dressing into the salad and add more salt to taste if needed. I added an extra dash of salt at the end. Garnish with a sprig of parsley or dill if you like.