Thai Cauliflower Rice Salad
Recipe type: Salad, Main Dish
Cuisine: Thai
Prep time: 
Total time: 
Serves: 4
A delicious low-carb, vegan, and gluten-free salad full of colorful veggies tossed with cauliflower rice.
  • 2 heaping cups cauliflower florets, about ½ head
  • 1 cup raw kale, cut into thin ribbons
  • 1 green apple, peeled and diced
  • ½ large cucumber, peeled and diced
  • ½ cup julienned carrots
  • ½ cup red pepper, diced
  • ½ cup peanuts, roughly chopped
  • ¼ cup fresh mint
  • ¼ cup fresh cilantro
  • 1 serrano chile, thinly sliced
  • 1 shallot, thinly sliced
  • 2 limes, juiced
  • 1½ Tablespoons avocado oil
  • 2 teaspoons sesame seed oil
  • 1 teaspoon finely minced ginger
  • 1 teaspoon finely minced garlic
  • Sea salt, to taste
  • Garnish - extra mint, cilantro, lime wedges, and chopped peanuts
  1. Place cauliflower florets into the bowl of a food processor fitted with the chopping blade. Pulse until it finely chopped and transfer to a large bowl. Add the apple, cucumber, carrots, red pepper, peanuts, herbs, chile, and shallot. Toss to combine.
  2. In a small bowl, whisk together the lime juice, avocado and sesame oils, ginger, and garlic, and a good pinch of salt. Pour over the vegetables. Toss again.
Recipe by Cafe Johnsonia at