Cauliflower Carrot Salad

Carrot Cauliflower Salad

This is a simple but delicious salad that’s perfect for the warm days of Spring and Summer.

The cauliflower and carrot are a wonderful base, but the real star of this salad is the dressing. When Maggie and I were on vacation recently we stopped by an artisan oil and vinegar shop and found a delicious lemongrass mint white balsamic vinegar. It’s tangy and herbal, sweet and acidic – and it makes the perfect base for dressing! Pairing it with refreshing parsley makes for a wonderful little salad.

If you can’t find a lemongrass mint white balsamic vinegar – a very real possibility – then you could certainly make your own. Allowing some pulverized mint and lemongrass to sit in white wine or white balsamic vinegar will give you a perfectly serviceable home substitute.

Whip this up for a picnic or a big barbecue party and enjoy!

Cauliflower Carrot Salad (serves 2-3)


  • 1 lb of cauliflower, minced
  • 2 large carrots, shredded
  • 2 tablespoons olive oil
  • 2 tablespoons of lemongrass-mint vinegar
  • 1/2 cup of parsley, chopped
  • salt and pepper, to taste


  1. Pre-heat the oven to 400 degrees. Toss the carrots and cauliflower with olive oil and season lightly with salt. Spread the veggies on a baking sheet, place in the oven and cook for 10-15 minutes until the veggies are al dente.
  2. In a bowl, combine the olive oil and vinegar and whisk vigorously until the two are emulsified. Add the chopped parsley and season with salt and pepper to you liking.
  3. Toss the veggies with the dressing and serve!

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