Creamy Cauliflower Cashew Salad
Who would have guessed that the combination of crunchy Creamy Cauliflower Cashew Salad would taste so good? When combined with the cauliflower and peas, the velvety texture of the salad dressing is bursting with flavour! This quick and simple to prepare cauliflower salad is ideal as an accompaniment.
Prepared: Ten minutes
Cooking Time: Not Even a Minute
Time in total: ten minutes
There are eight servings.
127 kcal of calories
Recipe By: Decatur Macpherson
Ingredients For Creamy Cauliflower Cashew Salad:
- Three cups of finely chopped cauliflower
- Two cups of thawed frozen peas
- One cup cashews
- 1/4 cup thinly sliced green onions plus more for garnish
- 1/4 cup grated Swiss cheese
- Half a cup of Greek yoghurt
- One-third cup sour cream
- 1 oz. packet of dry ranch spice blend
- Half a teaspoon of dried dill
- To taste, add 1/2 teaspoon each of kosher salt and freshly ground pepper to dried basil.
Ingredients For Creamy Cauliflower Cashew Salad:
- Combine Greek yogurt and sour cream in a medium-sized bowl, and then add ranch seasoning, dill, basil, and salt and pepper to taste.
In a large serving bowl, toss the cauliflower florets, peas, and cashews. Mix in the Swiss cheese and green onions. - Over the salad, drizzle with the dressing and toss to coat evenly.
- Allow the flavours to develop by serving right away or putting it in the refrigerator for at least 15 to 20 minutes.
The Reason This Recipe Is Effective:
- This is one of those salads you can make quickly and easily for the heat. It produces a large batch that keeps for three to four days in the refrigerator.
- It is keto-friendly and low-carb! This salad that is keto is really popular!
- This cauliflower salad with peas is the ideal side dish for any steak and is fantastic for an afternoon picnic!
- There are just five basic ingredients in this salad made with cauliflower peas. Both baking and cooking are not required!
Variations Creamy Cauliflower Cashew Salad:
- Onions: To give a touch of sweetness, use a Vidalia onion. Try using a red onion or a shallot if you enjoy the flavour of onions and want to add more.
- Extra Vegetables: Diced carrots, celery and corn make excellent additions.
- Jalapeño: Add some finely chopped jalapeño if you enjoy a little spiciness.
- Real mayonnaise should be used, not miracle whip.
- Cauliflower Rice: Use freshly chopped cauliflower rice in small diced pieces for optimal results. This cauliflower salad can get mushy if you use cauliflower rice.
Professional Advice Creamy Cauliflower Cashew Salad:
- Although my husband likes to use a lot of mayonnaise, I prefer to use less when making this recipe. Usually, I give in to the ¼ cup of mayonnaise and let it hardly cover the remaining components. To start, use a ¼ cup and then adjust to your taste.
- This dish’s texture is really amazing. Although adding frozen peas to a dish may seem strange, the taste of those little frozen fellas elevates the dish to a whole new level. They hold up so much better in this salad than mushy canned peas and add a lovely crunch.
- This is the ideal recipe to take along on a picnic. I also enjoy having it as a snack, with dinner, or as a side dish with my lunch.
- Make sure not to boil the vegetables in this recipe, as they are designed to be eaten fresh.
- Store this chilled cauliflower salad in a closed jar in the refrigerator. It’ll linger for three to four days.
This is a recipe for cauliflower salad that my mum used to cook when I was a kid. She made a fresh batch and I remember being like, nay, when she asked me to eat a mouthful. Peas and cauliflower are included in it.
It is AMAZING!
I developed a serious crush on this cauliflower salad. And ever then, I’ve been producing it.
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