Low-Carb Cauliflower Potato Salad
User Reviews
5
Low-Carb Cauliflower Potato Salad
Description
The salad starts by steaming cauliflower florets until tender but not mushy, offering a texture similar to cooked potatoes. This vegetable base is combined with crisp diced red onion, chopped celery and green onions, and seasoned with dried dill, garlic powder, black pepper, celery salt, and salt to taste. The dressing is a cashew cream sauce made from soaked raw cashews blended with apple cider vinegar, fresh lemon juice, Dijon mustard, garlic cloves, salt, and water to achieve a smooth, creamy consistency.
The cashew cream adds a pleasant tang and richness that binds the salad ingredients gently without overpowering the fresh vegetables. After tossing, chilling the salad for at least an hour allows the flavors to develop. A sprinkle of paprika before serving adds a mild, smoky garnish. This salad serves as a low-carb, dairy-free alternative to traditional potato salad and is suitable for those wanting a creamy texture without mayonnaise.
This recipe recommends using raw cashews for the dressing to maintain the proper flavor profile. Variations include substituting mayonnaise if eggs are not avoided or using vegan avocado dressings for those following an autoimmune paleo diet. Nut-free versions can employ vegan ranch dressings. The salad fits the Trim Healthy Mama plan as an "S" meal.
Ingredients
- 1 cauliflower cut into bite-sized florets, large head
- 1 red onion diced, small
- 2 talks celery (chopped)
- 2 green onions (chopped)
- 1 teaspoon dill dried
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper ground
- 1/4-1/2 teaspoon celery salt
- paprika (for garnish)
- salt to taste
- black pepper to taste
Cashew Cream Sauce
- 1 cup cashew nuts soaked for at least 2 hours and drained, raw
- 3 tablespoons apple cider vinegar
- 3 tablespoons lemon juice fresh
- 2 tablespoons water (or more, if needed)
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 2 garlic peeled, cloves
Instructions
- Place a steamer insert into a large saucepan and pour in water to just below the bottom of the steamer
- Turn the heat to medium high and bring the water to a boil.
- Bring down the heat to medium low to simmer, then add cauliflower florets, cover, and steam until tender, about 5 minutes.
- While the cauliflower is steaming, place all ingredients for the cashew cream sauce in a blender, and blend until smooth and creamy.
- If the mixture is too thick, add a bit more water and blend again until it reaches the right consistency. Set aside.
- Place the steamed cauliflower in a large mixing bowl.
- Add red onion, celery, green onions, dill, garlic powder, sea salt, and ground black pepper.
- Pour in the cashew cream sauce over the vegetables and toss together to coat.
- Place in refrigerator for 1 hour before serving, so the flavors can meld together.
- Sprinkle with paprika before serving.
Notes
- Use raw cashews only for the cream sauce to ensure the intended flavor; roasted cashews will alter the taste.
- Mayonnaise can replace cashew cream if eggs are acceptable.
- For autoimmune paleo diets, vegan avocado dressings provide a green, flavorful option.
- Nut-free dressings like vegan ranch can be substituted for those with nut allergies.
- Chilling the salad for at least one hour before serving helps meld the flavors effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 837mg | 35% |
| Potassium | 772mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 78mg | 87% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
| Net Carbohydrates | 18g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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