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This crunchy cauliflower salad tosses together crisp, fresh veggies and a smooth, tangy dressing for a dish that's light but still totally filling—awesome for laid-back summer meals.
I first tried this at a family picnic, and it's been a crowd-pleaser every summer since. Folks love that mix of flavors and the way the crunchy and soft stuff goes together.
Vibrant Ingredients
- 1 cauliflower: Look for a tight, white head without dark spots for the best crunch and soft flavor.
- 1 cucumber: Pick a smooth and firm cucumber for a fresh and snappy bite.
- 150g corn kernels: Sweet and yellow, corn adds a pop of color and taste.
- 1 jar roasted peppers or 1 fresh red pepper: Brings sweetness and color to the bowl.
- 4 eggs: Choose fresh ones—eggs make it hearty with a shot of protein.
- 1 red onion: Want some mellow bite and color? Grab a solid, sprout-free red onion.
- 1 tablespoon mayo: It'll make the sauce creamy and smooth.
- 3 tablespoons apple cider vinegar: Wakes up all the flavors with a tangy kick.
- 3 tablespoons olive oil: Go for decent oil to keep things silky.
- Salt: Sprinkle to boost everything's flavor.
Step-by-Step Directions
- Putting It All Together:
- Drop the chopped veggies into your big bowl with the creamy dressing. Dice the egg whites and toss them in too. Drain the peppers, slice 'em however you like, then do the same with the corn and add it all. If you go gentle while mixing, the cauliflower stays nice and chunky and won't get smashed.
- Egg Time:
- Set your eggs in a pot of cold water and bring it to a boil. Boil for 10 minutes so the yolks are cooked but not rubbery. Once they're done, dunk them in cold water. Shell them under running water so it goes quick and easy.
- Veggie Prep:
- Rinse your cauliflower, then shake off the extra water. Break it up into small, evenly sized florets. Wash the cucumber, peel it if you want, cut it lengthwise, and slice it into half-moons. Peel and thinly slice your red onion for the right mix without overpowering.
- Whipping Up the Dressing:
- Take the yolks out and mash them in a big mixing bowl. Whisk in the apple cider vinegar while smashing so it's smooth, then drizzle in the olive oil as you keep stirring. Spoon in the mayo next. Taste, and toss in extra salt if you feel like it needs it.
I really dig how the cauliflower stays extra firm while the marinated peppers add their soft sweetness. It always reminds me of those first sunny get-togethers in the yard after winter finally lets up.
Storage
Keep this salad in a tight container in the fridge and it'll be awesome for up to two days. The cauliflower might get a little softer and you could see some liquid at the bottom, but that's normal. If you're planning ahead, save the dressing separately and mix it just before eating so everything stays fresh and crisp.
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Swaps and Tips
If raw cauliflower isn't your thing, drop the florets in boiling water for two minutes and chill them right away so they keep some snap but mellow out the bite. Broccoli works great too. Want it vegan? Swap the eggs for chickpeas mashed into the dressing and throw in diced avocado for creaminess.
Serving Ideas
This salad is the perfect match for summer barbecues or fish dinners. For a heartier meal, add in 200g grilled chicken strips or crumble in 150g feta. Slice up some crunchy bread on the side for a full-on meal. If you wanna get fancy, layer it in a food ring and top off with fresh herbs like parsley or cilantro.
Frequently Asked Questions
- → What’s the best way to prep the cauliflower?
Break apart the cauliflower into bite-sized florets. Leave it raw for that extra crunch—no need to cook!
- → Can the marinated peppers be swapped out?
Sure! Try using fresh red peppers when they’re in season or roasted ones for a deeper flavor.
- → Is the dressing adjustable?
For sure! Feel free to tweak the vinegar and olive oil amounts or mix in fresh herbs like parsley or chives to make it your own.
- → Can I prep this ahead of time?
Yep, you can make it a few hours early. Pop it in the fridge and hold off on adding the dressing until right before serving to keep it fresh.
- → What sides work well with this dish?
This dish pairs great with grilled meats, seafood, or just some warm crusty bread for a light meal.