Cauliflower Power Salad

Article written and reviewed by Tara Kemp
Published July 25, 2018
cauliflower salad

This Asian-inspired salad is full of color and life!
There is no cooking involved in this dish, and in minutes, you'll have a bowl full of cruciferous goodness to feed a crowd! This recipe goes great on a bed of greens, bundled up in a wrap, or all by itself! And if you're a couscous maniac, we've got some other options for you too!
Recipe by: Erin Stancyzk of EatMoveRest.com.

cauliflower salad

Cauliflower Power Salad

This Asian-inspired salad is full of color and life!
Prep Time 15 minutes
Total Time 15 minutes
Servings 3
Calories 247 kcal


  • 1 Head of cauliflower, medium size
  • 1 Head of broccoli, medium size
  • 2 Carrots, shredded
  • 1 cup Red cabbage, thinly sliced
  • 1 cup Shelled edamame, thawed
  • 4 tbsp Coconut aminos


  • Break cauliflower into individual florets and pulse in food processor until rice-like consistency is achieved. Be care not to over-process or it will become too watery. Pour into large mixing bowl.
  • Break broccoli into individual florets and pulse in food processor until a consistency similar to the cauliflower is achieved. Pour into mixing bowl along with cauliflower.
  • Shred carrots using the food processor "shredding" blade attachment. You can also use a carrot peeler or cheese grater, instead. Pour into mixing bowl along with other ingredients.
  • Thinly slice red cabbage with a sharp knife or a mandolin. Add to mixing bowl.
  • Allow shelled edamame to thaw, or place in a strainer and run under hot water until thawed. (Note, do not consume raw soy. All frozen soy is blanched, so it is safe to eat as is). Add to mixing bowl.
  • Measure out coconut aminos, starting with less, and adding more to taste. Pour over veggies in mixing bowl and mix with hands until evenly coated and dispersed. Enjoy!
  • Note: For soy-free option, use lima beans instead of soy beans.


Serving: 2gCalories: 247kcalCarbohydrates: 39.9gProtein: 18gFat: 5.3gFiber: 14.2g
Tried this recipe?Let us know how it was!

About the author 

Tara Kemp

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.