Hazelnut Free Ginger-Lime Cauliflower Apple Salad
Bright, zippy, and loaded with contrasting textures, this raw cauliflower salad is the kind of dish that makes you rethink what a salad can be. Shaving the cauliflower on a box grater transforms it into a tender, slaw-like base that soaks up every drop of the ginger-lime dressing after just a short rest. Crisp apple slices add a juicy sweetness that plays beautifully against the heat of fresh ginger and the earthy warmth of turmeric. Scallions, cilantro, and mint pile on layers of freshness that make the whole bowl feel alive and vibrant. Tree nut allergies can make dressings and salads tricky since many recipes sneak in nut oils or toasted nut garnishes — here every single ingredient is straightforward produce, olive oil, and pantry staples, so there's nothing to second-guess. The dressing comes together in one small bowl with a whisk, and the whole salad is ready to serve in under twenty minutes of hands-on effort. It works equally well as a light lunch on its own or as a punchy side alongside grilled fish or roasted chicken.
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Learn more →Ingredients
4 servings
For the salad
- 1 small head cauliflower (about 1 lb), core removed
- 2 medium crisp apples (such as honeycrisp or fuji), cored and thinly sliced
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly torn
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp turmeric
- ½ tsp fine sea salt, plus more to taste
Instructions
- 1
Using a box grater (large holes) or a mandoline set to 1/8-inch, shave or grate the cauliflower florets into thin, rice-to-slaw-sized pieces directly into a large mixing bowl. You should have about 4 cups of shaved cauliflower.
- 2
In a small bowl or jar, whisk together the lime juice, lime zest, olive oil, grated ginger, honey, turmeric, and 1/2 tsp salt until the dressing is smooth and the honey is fully dissolved.
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