Marinated Cauliflower Salad
This colorful crunchy Marinated Cauliflower Salad is made with raw cauliflower, bell pepper, pepperoncini, carrot, and red onion dressed in a fresh and tangy homemade lemon vinaigrette.
Why You’ll Love This
This raw cauliflower salad recipe is crunchy, tangy, colorful, and fresh. It’s a perfect side dish or a light meal.
This is a great side dish for picnics, potlucks, parties, and BBQs. It’s better made ahead and there is no mayonnaise to worry about going bad if not kept cold.
It’s crunchy and stays that way for days! This also makes it great for meal prepping.
It’s versatile so you can choose what vegetables you incorporate into this marinated cauliflower salad.
Be sure to see some of our other favorite side dish recipes to make, such as Southern Green Beans and Potatoes, Roasted Potatoes and Carrots, Summer Succotash, Melon Fruit Salad, and Macaroni Salad.
How to Make Marinated Cauliflower Salad
Pro Tip
I like to place the salad in a plastic container with a tight lid. While in the refrigerator I rotate the container to help marinate the salad more evenly. Turn it upside down, then on its side, and so on.
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute any dressing that has settled.
Tips
- We use a homemade lemon vinaigrette but you can save time and use your favorite store-bought Italian dressing.
- You can use red wine vinegar instead of lemon juice.
- Don’t like pepperoncini? Try banana peppers, capers, dill pickles, green olives, or black olives.
- Red onions can have quite a strong bite. For a lighter onion flavor use green onions or chives.
- Make it a main dish by adding cooked diced chicken or shrimp.
- Keep it vegetarian by adding cannellini beans or chickpeas.
- When adding other vegetables choose sturdy ones that won’t become soggy, such as celery, cabbage, broccoli, or even frozen peas.
More Raw Salad Recipes
Marinated Cauliflower Salad
Ingredients
Lemon Vinaigrette
- 1/2 cup Extra virgin olive oil
- 1/4 cup Fresh lemon juice
- 1 tsp Lemon zest
- 1 tsp Italian seasoning
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
Salad
- 1 large Head of Cauliflower 2 to 2 1/2 lbs
- 1 large Red bell pepper diced
- 1 large Carrot or more, cut into thin rounds
- 1/2 cup Red onion diced
- 1/2 cup Pepperoncini diced
- 1/4 cup Italian flat leaf parsley chopped
Instructions
Vinaigrette Dressing
- In a jar with a lid combine the olive oil, lemon juice, lemon zest, Italian seasoning, salt, and pepper. Place the lid on and shake until combined. Set aside for flavors to combine while you make the salad.1/2 cup Extra virgin olive oil, 1/4 cup Fresh lemon juice, 1 tsp Lemon zest, 1 tsp Italian seasoning, 1/2 tsp Kosher salt, 1/4 tsp Black pepper
- Remove the leaves and core from the cauliflower. Cut the florets into bite-size pieces (grape size). Place the cauliflower in a large mixing bowl. Add the carrots, bell peppers, red onion, and parsley. Gently toss to combine.1 large Head of Cauliflower, 1 large Red bell pepper, 1 large Carrot, 1/2 cup Red onion, 1/2 cup Pepperoncini, 1/4 cup Italian flat leaf parsley
- Pour the dressing over the salad and toss to coat evenly. Cover and refrigerate for at least 1 hour to allow the flavors to absorb.