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keto cauliflower salad
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5 from 5 votes

Crunchy Cauliflower Rice Salad

This Crunchy Cauliflower Rice Salad has everything you want in a summer salad. Made with a healthy mix of cauliflower rice, pistachios, veggies, and a homemade cilantro and mustard dressing, you can serve this easy side dish or appetizer for picnics and summer barbecues!
Prep Time25 mins
Total Time25 mins
Course: Salads
Cuisine: American
Keyword: Cauliflower Rice Salad, Crunchy Cauliflower Salad, Keto Cauliflower Salad, Raw Cauliflower Salad
Servings: 6 people
Calories: 257kcal
Author: Silvia Dunnirvine


  • 1/2 head purple cauliflower
  • 1/2 head orange cauliflower
  • 4 mini cucumbers or 1 large English cucumber
  • 3 cups spring greens (see notes)
  • 1 cup shredded carrots chopped
  • 1/2 cup pistachios crushed


  • 1/2 cup olive oil
  • 1 lemon juice
  • 1/2 tsp mustard
  • 1/2 cup cilantro finely chopped
  • salt and pepper to taste


  • Grate cauliflower using a box grater, on the largest setting to make the cauliflower rice. Alternatively you can chop cauliflower with a knife or buy pre riced cauliflower. Set aside
  • Chop cucumbers really small and give the shredded carrots a rough chop too. Everything should be in small pieces and easy to eat.
  • To crush the pistachios use a mortar and pestle. You can also place the pistachios in a bag and the bag on a tower, and crush them with a heavy item. Of course you can leave them whole if you like.
  • Place dressing ingredients in a jar and shake really well to combine.
  • When you are ready to put together the salad, add the cauliflower, cucumber, carrots and pistachios to a large bowl and toss well to combine.
  • Add a layer of spring greens to a platter or salad bowl. Top with cauliflower mix then add in dressing. Top with more pistachios and fresh cilantro.


Options of spring greens:
  • Watercress
  • Frisée
  • Arugula
  • Mache 
  • spinach
  • microgreens

Tips and tricks

  • Don’t have a mortar and pestle? You can leave the nuts whole or use a rolling pin to crush them instead.
  • Want to make it ahead of time? Prep the cauliflower rice, vegetables, and dressing, and keep them in separate storage containers in the fridge until it’s time to assemble and serve.
  • To store, keep the leftover raw cauliflower salad in an airtight container in the fridge for up to 3 days.


Calories: 257kcal | Carbohydrates: 13g | Protein: 7g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 49mg | Potassium: 474mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3698IU | Vitamin C: 50mg | Calcium: 41mg | Iron: 7mg