This salad is heavenly on its own thanks to the pungent dressing. If you want to add a bit of richness, top it with goat cheese, or stuff it into a cheese quesadilla.
Carrot Cauliflower Salad W / Cumin Cayenne Dressing
| Serves 6 |
208 calories per serving
- 10 ounce package grated or shredded carrots
- 1 head cauliflower
- 2/3 cup raisins
- 1/2 cup slivered almonds
Cumin Cayenne Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- Juice from 1/2 navel orange
- 2 tablespoons almond butter*
- 1 teaspoon soy sauce
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne
*If almond butter is not available substitute 2 tablespoons of finely minced almonds.
Prepare the salad ingredients: Transfer the shredded carrots to a salad bowl. Cut the cauliflower into quarters and remove the fibrous stem. Chop the florets into small pieces and add to the carrots in the salad bowl. Toss in the raisins and almonds.
Make the dressing: In a small bowl or measuring cup, whisk together all of the dressing ingredients except the almond butter. Once the dressing is emulsified, add the almond butter and whisk again until well combined. Taste-test the dressing on a piece of cauliflower. It should be bring a light sweat to your forehead. Adjust the spices and soy sauce according to your preferences.
Assemble the salad: Toss the salad with a thorough coating of the dressing. Add salt and fresh ground pepper according to taste. Serve, and enjoy!