Spicy Asian Cauliflower Salad
Crispy cauliflower florets tossed in a zesty, garlicky Asian-style dressing with sesame and a touch of chili—fresh, flavorful, and so easy to love!
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 1 red onion finely chopped
- 4 spring onions sliced into rings
- 3 cloves garlic minced
- 1 tbsp sesame seeds lightly toasted
- 1 tsp chili flakes adjust to taste
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp agave syrup
- 2 tbsp chili sauce
Instructions
- Preparing the Cauliflower – Clean the cauliflower, cut into bite-sized florets, boil in salted water for about 10 minutes until crisp-tender, then drain and rinse with cold water to stop cooking.
- Making the Spicy Asian Marinade – In a bowl, mix sesame oil, soy sauce, rice vinegar, agave syrup, chili sauce, and chili flakes, then add finely chopped red onion, garlic, spring onions, and sesame seeds.
- Mixing the Salad – Add the cooled cauliflower to the marinade, toss well to coat every floret, and let it sit so the flavors can blend.
Notes
- Do not overcook the cauliflower; it should stay crisp-tender.
- Toast sesame seeds in a dry pan to enhance their nutty flavor.
- Add fresh herbs like cilantro for a bright finish.
- Adjust chili sauce and flakes to control the spice level.
- Serve chilled or at room temperature for best flavor.
Nutrition
Calories: 145kcalCarbohydrates: 9gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 615mgPotassium: 149mgFiber: 1gSugar: 4gVitamin A: 320IUVitamin C: 7mgCalcium: 44mgIron: 1mg
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