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Creamy Chopped Cauliflower Salad

:  January/February 2008

Your rating: None Average: 3.9 (68 votes)

Caraway and cauliflower are a match that brings to mind wursts, kraut and foamy, cold mugs of beer. Alas, not everyone loves that caraway flavor so leave out the caraway seeds if you prefer—the salad's wonderful either way.


READER'S COMMENT:
".Great flavour with so few calories. I've made it a weekly favourite "
Creamy Chopped Cauliflower Salad Recipe

Makes: 6 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 5 tablespoons reduced-fat mayonnaise
  • 2 tablespoons cider vinegar
  • 1 small shallot, finely chopped
  • 1/2 teaspoon caraway seeds, (optional)
  • 1/4 teaspoon freshly ground pepper
  • 3 cups chopped cauliflower florets, (about 1/2 large head)
  • 2 cups chopped heart of romaine
  • 1 tart-sweet red apple, chopped

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Preparation

  1. Whisk mayonnaise, vinegar, shallot, caraway seeds (if using) and pepper in a large bowl until smooth. Add cauliflower, romaine and apple; toss to coat.

Nutrition

Per serving: 54 calories; 2 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 128 mg sodium; 257 mg potassium.

Nutrition Bonus: Vitamin C (53% daily value), Vitamin A (22% dv), Folate (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Makeover
Picnic
Quick (total 30 min. or less)
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
German
Ease of Preparation
Easy
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
January/February 2008
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