Mushroom Free Ginger-Lime Cauliflower Apple Salad
Bright, zippy, and genuinely refreshing, this raw cauliflower salad is the kind of dish that makes you rethink what a salad can be. The cauliflower is shaved or grated into delicate, slaw-like pieces that soak up the ginger-lime dressing beautifully after a short rest, turning tender without losing their satisfying bite. Crisp apple slices add a juicy sweetness that plays perfectly against the heat of fresh ginger and the earthy warmth of turmeric. Scallions, cilantro, and mint pile on layers of freshness that make every forkful feel lively and complex. The whole thing comes together in one bowl with no cooking required, which means it's as easy to pull off on a weeknight as it is impressive enough to bring to a gathering. Every ingredient here is straightforward and plant-forward, so there's no need to scan labels or worry about hidden fungi lurking in a store-bought dressing or pre-mixed blend. Serve it immediately to catch the salad at its brightest, most vibrant best.
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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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