This is not your average vegetable slaw or salad recipe made with heaps of mayo — this is the best cauliflower salad.
I’m from the midwest and we grew up on cauliflower and broccoli salad — my mom would make it pretty close to the traditional recipe using lots of mayo, sugar (I know, it sounds super weird typing it out too), garlic, cheese, dried cranberries or raisins, lots of red onion, and oh yeah, broccoli. I loved it and would eat it by the spoonful. Fast forward to adulthood and my taste preferences have changed coupled with my expertise in nutrition so I’ve come up with a way to enjoy the concept of this salad but I put a spin on it using just cauliflower and a mayo-free dressing.
To be honest, I’m not a huge fan of mayo, everything from the texture to the flavor is offputting to me and I’ve always come across this in conversation with other foodie friends — mayo seems to be a divisive food, you either love it or it’s totally not your jam. The best way to create a dressing sans mayo is to use a vinegar-based dressing made with olive oil and apple cider vinegar (sherry vinegar or balsamic vinegar will do just fine, too).
Why single out cauliflower? A couple reasons why we’re using cauliflower solo in this recipe is because it lasts longer in the fridge when you make this for the week ahead, i.e. more meal prep friendly. Also, like broccoli, cauliflower is in the cruciferous vegetable family and both of these vegetables have incredible health benefits and nutrients you should know about. I have a hunch, the best cauliflower salad will be a crowd pleaser to bring to your next party, spring or summer picnic, and to share with friends.