While I enjoy cauliflower pretty much any way—roasted, battered and baked, steak-ed, souped, dip-ified—possibly my favorite way to enjoy it is in this Shaved Cauliflower Salad
Yes, the cauliflower is raw, but I’m not asking you to go full rabbit-mode on a pile of chunky florets.
Instead, I’m talking fresh cauliflower shaved paper thin, then tossed in a drinkably delicious, ultra-creamy Thai-inspired dressing that’s delightfully tart (lime), sweet (agave), salty/savory (soy sauce and miso), herby (mint and cilantro), and spicy (chiles and ginger).
One bite of this creamy-crunchy, make-ahead friendly salad (which is easy to bulk up into a main meal!), and you’ll be convinced: raw cauliflower can be genuinely craveworthy.
Out of the archives, onto the blog!
One of the toughest parts of writing Big Vegan Flavor was having to cut so many recipes from my first draft. My editor said it would’ve been a 1,000-page cookbook 🫣). This cauliflower salad is the latest in the series—joining others like my crispy tofu tenders, savory oatmeal, and miso-sesame dressing 💕
Ingredient notes
Cauliflower: Available in grocery stores year-round (though, depending on your location, quality tends to peak late summer through early winter).
Tips for buying: Look for a firm cauliflower that’s a uniform pale cream color with tightly packed florets. Or, as you can see in the photos, this salad is extra gorg with purple (or orange) cauliflower!
Lime: Used in three ways. First, it’s squeezed over the shaved cauliflower to help soften its texture and smooth its raw edge, flavor-wise. As it briefly marinates, you’ll make the dressing, which features the lime’s zest and juice.
Aromatics: And speaking of that dressing—it draws inspiration from Southeast Asia with a combination of fresh green chiles, ginger, and lemongrass.
Fresh lemongrass tips & substitutes: Sold at at some well-stocked grocery stores, specialty grocers, or Asian grocers. If you don’t have access, omit it; or try a small dollop of lemongrass paste or half a teaspoon of powdered lemongrass.
Coconut milk: In keeping with the Southeast Asian flavor profile, the main liquid in this dressing is canned coconut milk. You don’t need much—just ⅓ cup adds enough richness to balance the raw cauliflower. (Use the rest of the coconut milk in my Thai green curry, avocado gazpacho, or butternut squash soup with crispy lentils!).
Substitute: If you’re strictly against using coconut milk, you can use another creamy plant-based milk like cashew milk or soy milk—make sure it’s a creamy variety and the only ingredients are cashews/soybeans and water.
Umami boosters: Soy sauce and miso give the dressing that addictive je ne sais quoi. Yes, you read that right: you’ll want more raw cauliflower!
Fresh herbs: Fresh mint and cilantro tag-team to make things cool, refreshing, and a tad citrusy.
Roasted peanuts: You’ll add these at the very end for a salty crunch in every bite.
Peanut allergy? Sub with roasted cashews.
Step-by-step instructions
- Remove the cauliflower’s core and leaves. Shave the cauliflower with a mandoline or chef’s knife (see the recipe card for details).
- Add the shaved cauliflower to a large bowl. Add half of the lime juice and two pinches of sea salt. Toss with clean hands to coat, and set aside to marinate.
- To a blender or food processor, add the milk, lime zest, remaining lime juice, ginger, serrano, lemongrass, tamari, miso, agave, olive oil, 8 mint leaves, and 4 sprigs of cilantro.
- Blend until well combined, then taste for seasoning and adjust as you like.
- Pour the dressing over the cauliflower.
- Toss with clean hands to coat well.
- Fold in the remaining mint and cilantro, peanuts, and avocado (if using).
- Season with salt (or a dash of soy sauce) to taste.
Tips for making and serving this salad
Tips for shaving cauliflower
The name of the game here is to do your best—shaving cauliflower is an imperfect science. I’ve included detailed instructions in the recipe card for two different methods (mandoline and sharp knife) but regardless of which you go with, take your time.
Tips for using a mandoline
- Always wear a cut-safe glove. Protect those fingers!
- Depending on the shape of the cauliflower, sometimes it works best to start with a large wedge; other times, it’s easier to break the head into large florets and shave those. You’ll get a feel for which option works best as you go.
- To minimize the mess on your cutting board, shave the cauliflower directly over a large bowl.
Save time by meal prepping!
- Shave the cauliflower ahead of time, then store in a sealed ziplock bag or airtight container in the fridge for 3 to 4 days.
- Make the dressing and store separately in the fridge for up to 5 days.
- When you’re ready to make the salad, toss the shaved cauliflower with lime juice and let it sit for 5 to 15 minutes to soften, then add the dressing and mix-ins, and enjoy!
Perfect pairings for this salad
If you’re making this as a side salad, try serving it alongside one of these mains!
- Tempeh Kecap: A sticky, sweet-savory stir fry + this crisp, bright salad = a match made in heaven 😍
- Creamy Coconut Rice with Five Spice Tofu: This quasi risotto-like main has a soft richness that wants something sharp and crunchy alongside it.
- Vegan Thai Green Curry: The salad makes an ideal bright, raw counterpart to this silky, warming curry.
- Butternut Squash Curry with Chickpeas: Give this sweet, mellow squash dish the fun and limey sidekick it deserves.
- Malaysian Curry Noodle Soup: Brothy, slurpy soups always pair beautifully with crunchy salads like this one.
…or upgrade this salad to an entrée!
I love a dinner salad, and this one is a great candidate for upgrading to “main meal status.”
Here’s how:
- After dressing the cauliflower, fold in your favorite protein 💪🏽
- My go-tos: baked tofu, fried tofu, or air-fried tofu
- Low-lift options: Store-bought pre-baked tofu or defrosted shelled edamame
- Dice a ripe avocado and add it to the party
- Bump up the amount of roasted peanuts for extra protein and satiation.
Frequently Asked Questions
Meal preppers, rejoice—you can make almost every element ahead of time! I dedicated a tip in the section above to this: jump here to read more.
Regarding leftovers: Like most salads, this one is best the first day, but unlike most salads, this one does keep in the fridge after it has been dressed (thanks to cauliflower’s sturdy texture)!
Store leftovers in an airtight container in the fridge for 2 to 3 days, but if possible, keep the peanuts (and avocado, if using) separate and only add them to the portion you plan to eat.
If this salad has you seeing cauliflower in a new light, I’d love to hear about it—leave a rating and review below! 🤗
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Shaved Cauliflower Salad with Lime Dressing
Ingredients
- 1 small head cauliflower, leaves trimmed (see Note 1)
- 3 juicy limes
- Fine sea salt
Coconut-Lime Dressing
- ⅓ cup (80 mL) full-fat canned coconut milk
- 1 ½- inch piece ginger, peeled and roughly chopped
- 1 small serrano pepper, stem removed (omit for no heat)
- 1 to 2 tablespoons finely chopped fresh lemongrass (optional, see Note 2)
- 1 ½ tablespoons tamari or soy sauce tamari for GF
- 2 to 3 teaspoons white miso
- 2 teaspoons agave nectar or brown sugar/coconut sugar
- 1 tablespoon (14g) extra virgin olive oil
- ½ heaping cup (10g) fresh mint leaves
- ½ cup (8g) fresh cilantro
Mix-ins
- ⅓ cup (47g) roasted peanuts or cashews, chopped
- 6 to 8 ounces (170 to 227g) edamame or baked tofu (optional, to make this a main meal)
- 1 large ripe avocado, diced or torn into pieces (optional, to make this a main meal)
Instructions
- Invert the cauliflower so the thick bottom core faces up. Run a knife around the core to slice it out; discard the core along with any leaves.
- Mandoline option: Slice the cauliflower into four wedges/quarters. Set the mandoline to ⅛ to ¼” (3 to 5 mm) thickness. Working over a large bowl and using firm pressure on the mandoline to ensure a clean cut, shave the cauliflower into slices. If this proves difficult, you can break the cauliflower into large florets—remove the tough center core first—then shave these on the mandoline. The cauliflower will break up a bit as you go, leaving you with little crumbs and small florets, which is fine.Chef’s knife option: Break the cauliflower into large chunks or florets, then slice as thinly as you can.
- Transfer the shaved cauliflower to a large bowl.
- Zest a large lime to yield 1 heaping teaspoon of zest; set it aside for the dressing. Now juice the limes to yield 6 tablespoons (90 mL) juice.
- Add half or 3 tablespoons (45 mL) of the lime juice to the cauliflower. Season with 2 pinches of sea salt. Toss with your hands to coat the cauliflower well and marinate while you prep the other ingredients.
- Shake the can of coconut milk before opening to help incorporate the cream, then measure out ⅓ cup (80 mL) in a glass or bowl, whisking to incorporate the liquid and cream.
- Make the Dressing: Add the milk to a blender or food processor along with the lime zest, remaining 3 tablespoons (45 mL) lime juice, ginger, serrano, lemongrass if using, tamari, 2 teaspoons miso, agave, olive oil, 8 large mint leaves (~3g), and the leaves/tender stems from 4 cilantro sprigs (~2g).Blend until well combined, scraping down the sides as you go. Taste for seasonings and adjust accordingly, adding more lime juice for acidity, more tamari for salty savoriness, or more sweetener to taste. Add the additional miso if desired.
- If using the edamame or baked tofu, add it to the bowl with the cauliflower. Pour the dressing on top, tossing with clean hands to combine. Tear or chop the remaining mint and cilantro leaves and add to the salad along with the chopped peanuts. Fold in the avocado, if using. Taste and season with salt to taste, or add a dash of soy sauce as desired.
Notes
- After discarding the leaves and the tough bottom stem, a small cauliflower weighs approximately 20 to 26 oz / 570 to 740g.
- To prep fresh lemongrass: Slice off the top tough stalks until you have just the tender bottom part left. Pound the lemongrass with a rolling pin or other heavy tool to break it up a bit (this releases its aroma). Peel away papery outer layers. With the tender inner core, chop finely. If you don’t have fresh lemongrass, you can try adding ½ teaspoon powdered lemongrass to the dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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