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Cauliflower Salad

Cauliflower Salad: This is surely the most refreshing salad no has ever heard of, but you will be glad you did. It is more much more tender than coleslaw, and it has a pleasant cheesy twist. The cheese, juice from the tomato, and the mayonnaise together act as a minimal and delicious dressing for this healthy salad. The salad is best prepared with a fresh tomato; however, if you drain canned diced tomatoes well and chopped them a bit finer, it will still be delicious.

This salad is a cauliflower variation of coleslaw


  • 4 cups of grated cauliflower. This equals 1/2 of a very large head of cauliflower or more than half if it is a small head.

  • 2 large carrots, grated

  • 2-3 ribs of celery

  • 3 green onions, finely chopped

  • 1- 2 cups grated sharp or extra sharp cheddar cheese (add cheese amount to taste)

  • 1 fresh tomato, diced (or 1/2 cup canned diced tomatoes, drained well, and chopped a little smaller)

  • 1/2 cup of Best Foods mayonnaise

  • Salt and black pepper to taste

It is important to add the ingredients in the order listed, stirring gently just after adding the cheese, but before adding the tomato and mayonnaise. This helps to more thoroughly incorporate the cheese. Then lastly, add tomatoes, mayo, salt, and pepper before stirring again.


  1. Grate cauliflower on a box grater, using the coleslaw holes. A food processor will make the cauliflower too finely grated even if it is pulsed. It may take more time to grate the cauliflower, but the better texture and look of the salad is worth it.

  2. Grate the carrots also using the coleslaw holes next.

  3. Finely chop celery and green onions with a good 10-inch chef's knife.

  4. Mix these first four ingredients in a large bowl.

  5. Grate cheese, also using the coleslaw holes on the box grater. Add the cheese and stir gently.

  6. Dice and add tomato.

  7. Add mayonnaise last.

  8. Salt and pepper to taste, then stir once more.

  9. Chill for 1-2 hours before serving.

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