Purple Cauliflower Salad with Cabbage, Cilantro and Lemon Vinaigrette

March 28, 2017
Serves 2 people
Prep time


  • 1
    large head purple cauliflower
  • 1/2
    small purple cabbage, thinly sliced
  • 1/4 Cup
    leek, thinkly sliced on an angle
  • 2
    small radish, thinly sliced
  • 1/2 Cup
    cilantro, chopped
  • 1/4 Cup
    micro greens, optional
  • Pinches
    pink salt and pepper, to taste
  • 1
    big lemon, zest and juiced
  • 1/3 Cup
    extra virgin olive oil
  • couple Pinches
    pink salt and pepper
  • crushed red pepper, to taste


  1. Chop cauliflower into tiny rice'sized pieces. You could also pulse in a food processor, working in batches. thinly slice cabbage. Combine in a large bowl with chopped cilantro, leeks, micro greens, radish, pink salt and pepper to taste.

  2. To make the dressing: combine everything in a small bowl and whisk. You could also put in a small mason jar, secure the lid and shake vigoriously. Season with salt, black and red pepper if desired.

  3. Pour dressing onto salad. Let it marainate for an hour in the fridge or over night. Garnish with more micro greens, sliced lemon and maybe avocado.