This salad combines two of my current favorites: cauliflower couscous and an Asian-style dressing. Together they create a light, healthy, and highly addictive salad—I’ve eaten it for lunch several times this week.
The colors in this salad are stunning and provide a range of nutrients. Nutritionists often recommend eating a variety of colorful vegetables to cover vitamins, minerals, and antioxidants. Purple cabbage is rich in vitamin C, with about one cup providing over half the daily recommendation. Yellow and red peppers add extra vitamin C, plus vitamins A, B6, and E. Carrots contribute antioxidants like beta-carotene, which your body converts to vitamin A and which has been linked to lower risks of heart disease and some cancers. Cucumber adds fiber and minerals such as potassium and manganese, and its high water content helps keep the salad low in calories while keeping you satisfied.
This dish balances crisp textures and bold flavors. Fresh peppers and cucumber deliver crunch while the cauliflower couscous soaks up the dressing, ensuring each bite carries that Asian-inspired profile. The dressing blends nut butter (almond or cashew), coconut aminos (or tamari/soy), sesame oil, lime juice, garlic, ginger, and a touch of honey or date for sweetness. It’s addictive—be prepared to dip vegetables in the leftover dressing or sneak a spoonful when no one’s watching.
To keep the salad bright and crisp, store the dressing separately and toss with the salad just before serving. This keeps the vegetables crunchy and flavors fresh. It’s a delicious, low-calorie option for lunches or light dinners.
If you try this recipe, please leave a comment to let me know how it turned out. I also love seeing photos—tag me on Instagram at @everylastbite_ if you share one!
Asian Cauliflower Rice Salad
Ingredients
- 2 cups cauliflower couscous 1 small head cauliflower
- 1 cup grated red cabbage
- 1/2 cup yellow pepper cut into small pieces
- 1/2 cup red pepper cut into small pieces
- 1 cup grated carrots
- 1 cup cucumber cut into small pieces
- 1/3 cup cilantro
- 1/2 cup green onions chopped
Dressing
- 2 tbsp sesame oil
- 1 clove garlic
- 3 tbsp almond or cashew butter
- 3 tbsp coconut aminos (or tamari/soy sauce)
- 2 tbsp lime juice
- 1 tbsp honey (or 1 medjool date for Whole30)
- 1 inch fresh ginger
Instructions
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Trim the cauliflower and cut into florets. Pulse the florets in a food processor or use a hand blender until the cauliflower resembles couscous. Work in batches if needed. Transfer the cauliflower couscous to a large bowl.
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Add the grated red cabbage, yellow and red peppers, grated carrots, diced cucumber, chopped green onions, and chopped cilantro to the bowl with the cauliflower.
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Blend all dressing ingredients—sesame oil, garlic, nut butter, coconut aminos (or tamari/soy), lime juice, honey or date, and fresh ginger—until smooth.
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Just before serving, toss the salad with the dressing until well coated. Serve immediately and enjoy.
