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Homemade Raw Cauliflower Couscous with Kale and Cabbage photo
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Raw Cauliflower Couscous with Kale and Cabbage

This Raw Cauliflower Couscous is a vibrant, nutritious salad that’s easy to prepare and bursting with flavor!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Vegan
Keyword: Easy, Healthy, Quick, Raw
Servings: 4 servings

Ingredients

  • 4 cups grated head cauliflower
  • 2 cups red cabbage thinly sliced
  • 2 cups 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

Instructions

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

Equipment

  • Grater or food processor
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Sharp knife
  • Serving dish or container

Notes

  • 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.