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1
Raw Cauliflower Salad
Submitted by Jeanne (aka NanaBread) on April 15, 2012 in Green Salads, Salads
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 whole Medium-size Head Of Cauliflower
- 1 can (2.25 Oz. Size) Chopped Black Olives
- 3 whole Scallions, Thinly Sliced
- 1 cup Mayonnaise, Regular Or Light
- 1 pinch Kosher Salt
- 1 pinch Cracked Black Pepper
Preparation Instructions
Remove the leaves and stems from the cauliflower, leaving just the florets. Chop the florets into 1/2″ pieces and toss them into a mixing bowl. Add the olives, scallions, mayonnaise, salt and pepper and stir to combine. Place into an airtight container with a tight-fitting lid and place in the refrigerator for at least 1-2 hours before serving.
Refrigerate leftovers. This dish is best if eaten within 48 hours since the raw cauliflower will start to discolor and soften over time.
