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+ servings
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

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 2gCalories: 247kcalCarbohydrates: 39.9gProtein: 18gFat: 5.3gFiber: 14.2g
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