Cauliflower and Cucumber Salad With Sour Cream

"I adapted this from a low-carb cookbook. It is super easy and fast to make if you use your food processor's slicing blade. It is also a bit colourful on a buffet table. Times do not include refrigeration."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by I Cook Therefore I photo by I Cook Therefore I
photo by I Cook Therefore I photo by I Cook Therefore I
Ready In:
15mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Slice the first four ingredients as thinly as you can. Use a sharp knife.
  • Combine the sliced vegetables and the salt. I usually put them all in a clean ice cream container (with a lid) and shake the dickens out of 'em. Then I put the container in the fridge for a couple of hours.
  • Remove the container from the fridge and drain off any liquid that has accumulated.
  • In another bowl, combine the last three ingredients. Then stir this mixture through the vegetables.
  • Put the lid back on the container and give everything some more good shakes to combine.
  • You can serve immediately, but this recipe keeps well for several days, and usually tastes better the second day onwards.

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Reviews

  1. I loved this salad! I used red bell pepper, with 1 tbsp balsamic and 1 tbsp cider vinegar with a little bit of sugar to take the edge off the vinegar. Made for PAC Spring '11
     
  2. This was a nice switch from the typical cucumber salad with sour cream. I am not sure I liked the addition of the cucumber - I like cucumber but not sure I really care for it with dill. But it was worth a try and I did like the sauce with the balsamic vinegar.
     
  3. Made exactly as recipe stated. I absolutely love it!!! So happy I tried this recipe and will be making it often. Thank you for sharing!!.
     
  4. really good salad i liked it alot good flavor and no carbs whoo hoo zaar tno i used the balsamic red wine vinegar and it gave the salad a brownuish hue tasted great but be aware our 6
     
  5. Love, love, love this salad! It really is nice to have the cauliflower sliced thin. It was very colorful with the red peppers and purple onion. I made a half recipe for three of us and am so sorry that I didn't make a full one. There is not much left. I did make one small change in that I added about a tsp. of sugar to my dressing (half recipe) after tasting. It seemed right for us. I will make this many more times. Thanks for sharing your recipe. Made for ZWT - X-tra Hot Dishes.
     
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Tweaks

  1. This was a nice switch from the typical cucumber salad with sour cream. I am not sure I liked the addition of the cucumber - I like cucumber but not sure I really care for it with dill. But it was worth a try and I did like the sauce with the balsamic vinegar.
     

RECIPE SUBMITTED BY

<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
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