Raw Cauliflower Couscous with Kale and Cabbage

If you’re searching for a fresh, vibrant, and nutritious dish that will leave your taste buds dancing, look no further than Raw Cauliflower Couscous with Kale and Cabbage. This delightful salad is not only packed with flavor but also brimming with essential nutrients. Whether you’re a health enthusiast or simply looking to incorporate more vegetables into your diet, this dish is a fantastic option. You’ll love the crunch of the cauliflower, the earthiness of the kale, and the slight sweetness of the dried cranberries. Plus, it’s incredibly easy to prepare!

What You’ll Love About This Recipe

This Raw Cauliflower Couscous with Kale and Cabbage is a game changer for meal prep and healthy eating. Here’s what makes it so special:

• Nutritious: Packed with vitamins and minerals, this dish supports overall health.
• Quick to Prepare: Ready in just 15 minutes, perfect for busy weekdays.
• Versatile: Enjoy it as a main dish, side salad, or even a light lunch.
• Flavorful: The combination of ingredients creates a delightful medley of flavors.
• Raw & Vegan: A great choice for those following a raw or plant-based diet.

What Goes In

To create this vibrant dish, you’ll need the following ingredients:

• 4 cups grated head cauliflower
• 2 cups red cabbage, thinly sliced
• 2 cups tightly packed dino kale, thinly sliced
• 5 stalks green onion, chopped (about ¾ cup)
• ½ cup dried cranberries
• ½ cup raw walnuts, chopped
• 2 tablespoons olive oil (or more to taste)
• ½ cup fresh lemon juice
• 2 tablespoons stone ground mustard
• Salt and cracked pepper to taste

Setup & Equipment

Before diving into the preparation, gather your tools. Here’s what you’ll need:

• Grater or food processor for grating cauliflower
• Large mixing bowl for combining ingredients
• Measuring cups and spoons for accuracy
• Sharp knife for slicing vegetables
• Serving dish or container for storage

Raw Cauliflower Couscous with Kale and Cabbage, Made Easy

Let’s get started on creating this delicious Raw Cauliflower Couscous with Kale and Cabbage!

Step 1: Grate the Cauliflower

Begin by removing the leaves and stem from the head of cauliflower. Using a grater or food processor, grate the cauliflower until you have approximately 4 cups. The texture should resemble couscous.

Step 2: Prepare the Vegetables

Thinly slice the red cabbage and dino kale. Make sure the kale is finely sliced to make it easier to eat. Chop the green onions and set all the vegetables aside.

Step 3: Combine the Ingredients

In a large mixing bowl, combine the grated cauliflower, red cabbage, kale, and green onions. Add the dried cranberries and chopped walnuts for a delightful crunch and sweetness.

Step 4: Make the Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, and stone ground mustard. Season with salt and cracked pepper to taste. Adjust the dressing to your liking; if you prefer a tangier flavor, add more lemon juice.

Step 5: Toss Everything Together

Pour the dressing over the vegetable mixture and toss until everything is evenly coated. Make sure the flavors meld together beautifully.

Step 6: Serve and Enjoy

Taste your Raw Cauliflower Couscous with Kale and Cabbage and adjust seasoning if necessary. Serve immediately or let it chill in the fridge for a bit to enhance the flavors. Enjoy this delightful dish as a refreshing meal or side!

Smart Substitutions

If you’re looking to mix things up or use what you have on hand, consider these substitutions:

• Swap out dino kale for curly kale or spinach for a milder flavor.
• Use pecans or almonds instead of walnuts for a different nutty flavor.
• Replace dried cranberries with raisins or chopped apples for a different sweetness.
• Try apple cider vinegar or balsamic vinegar in place of lemon juice for a unique twist.

Slip-Ups to Skip

To ensure your Raw Cauliflower Couscous with Kale and Cabbage turns out perfectly, here are a few common pitfalls to avoid:

• Grating the cauliflower too finely can result in a mushy texture; aim for a couscous-like consistency.
• Overdressing the salad can overpower the fresh flavors—start with less and add more as needed.
• Forgetting to season with salt and pepper can dull the flavors; taste and adjust as you go.
• Not letting the salad sit for a few minutes after mixing can prevent the flavors from developing fully.

Meal Prep & Storage Notes

This Raw Cauliflower Couscous with Kale and Cabbage is perfect for meal prep! Here’s how to store it:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• If preparing in advance, consider storing the dressing separately until ready to serve to maintain freshness.
• For optimal texture, avoid freezing this salad as it may become soggy upon thawing.

Quick Q&A

Can I use regular cabbage instead of red cabbage?

Yes, you can absolutely use regular green cabbage if that’s what you have on hand. The taste will be slightly different, but it will still be delicious!

Is this salad gluten-free?

Yes! All the ingredients in this Raw Cauliflower Couscous with Kale and Cabbage are gluten-free, making it a safe choice for those with gluten sensitivities.

How can I make this dish more filling?

To make this salad more filling, consider adding cooked quinoa, chickpeas, or even some diced avocado for healthy fats.

What can I serve this salad with?

This salad pairs beautifully with grilled chicken, fish, or as a side for a hearty soup. It’s versatile enough to complement any meal!

For a complete meal, consider serving your Raw Cauliflower Couscous with Kale and Cabbage alongside:

Ready, Set, Cook

Now that you have all the tools and tips to create your own Raw Cauliflower Couscous with Kale and Cabbage, it’s time to get cooking! This recipe is not only a feast for the eyes but also a celebration of fresh flavors and crunchy textures. Whether you enjoy it as a main dish or a refreshing side, it’s sure to become a staple in your kitchen. Enjoy the journey of making this vibrant salad, and don’t forget to share it with friends and family. Happy cooking!