Cauliflower and Cucumber Salad With Sour Cream

5.0(12)

I adapted this from a low-carb cookbook. It is super easy and fast to make if you use your food processor's slicing blade. It is also a bit colourful on a buffet table. Times do not include refrigeration.

by Leggy Peggy·published 2007-04-12

Open original recipe

Cauliflower

Servings

(6–8)

Total time

15 min

prep 15 min

Calories / serving

90 kcal

Ingredients (8)

serves

1/2 head cauliflower (about 1 1/2 pounds)cauliflower
2 lebanese cucumbers (the skinny ones)
1 small red onionred-onion
1 medium bell pepper, any colourbell-pepper
2 teaspoons saltsalt
1 cup light sour creamcream
2 tablespoons cider vinegar or 2 tablespoons balsamic vinegarvinegar
1 -2 tablespoon chopped fresh dill (use 1/3 of this amount if you use dried dill)dill

Instructions (6 steps)

01Slice the first four ingredients as thinly as you can. Use a sharp knife.
02Combine the sliced vegetables and the salt. I usually put them all in a clean ice cream container (with a lid) and shake the dickens out of 'em. Then I put the container in the fridge for a couple of hours.
03Remove the container from the fridge and drain off any liquid that has accumulated.
04In another bowl, combine the last three ingredients. Then stir this mixture through the vegetables.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.