This vibrant Cauliflower Rice Chopped Salad transforms humble frozen cauliflower rice into a refreshing and satisfying dish. Packed with crisp vegetables, bright herbs, and a zesty lime dressing, it's the perfect light lunch or side dish. Feel free to customize it with your favorite crunchy toppings and enjoy a burst of flavor in every bite!

Follow The Directions

01

Step

In a large bowl, gently combine the thawed and drained riced cauliflower, diced tomato, diced cucumber, diced carrots, diced celery, diced red onion, chopped cilantro, toasted slivered almonds, and lime zest. (5 minutes)

02

Step

In a small bowl, whisk together the lime juice, extra virgin olive oil, maple syrup (if using), Dijon mustard, minced garlic, salt, and pepper until well combined. (2 minutes)

03

Step

Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated. (3 minutes)

04

Step

Sprinkle with additional chopped fresh cilantro for garnish. Serve immediately, or chill for later. (1 minute)

For the best texture, ensure the riced cauliflower is thoroughly drained after thawing. Excess moisture can make the salad soggy.
Toasting the slivered almonds enhances their flavor and adds a delightful crunch to the salad. Toast them in a dry skillet over medium heat for a few minutes, or until lightly golden.
Feel free to add other chopped vegetables such as bell peppers, zucchini, or avocado to customize the salad to your liking.
If you're looking for a protein boost, consider adding grilled chicken, shrimp, or chickpeas to the salad.
The salad can be made ahead of time, but it's best to add the dressing just before serving to prevent the vegetables from becoming too soft.
For a sugar-free option, omit the maple syrup from the dressing.

Abagail Beier

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.