The best cauliflower salad recipes for weekdays and the holiday table

The best cauliflower salad recipes for weekdays and the holiday table

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Cauliflower contains many trace elements useful for the human body. Therefore, from the very beginning of summer until late autumn, it is necessary to add it to the diet.

The most common dish you can add it to is salad. Everyone, without exception, will like it, since this vegetable can be combined with all products.

Here are recipes from fresh (raw) or boiled cabbage with a variety of products that affect the taste of the dish.

The benefits and harms of the dish

One serving has:

  • 160 kilocalories;
  • 3 grams of protein;
  • 14 grams of protein;
  • 8 grams of carbohydrates.


  • phosphorus;
  • magnesium;
  • iron;
  • fiber;
  • starch;
  • potassium;
  • sodium;
  • crude protein;
  • vitamins;
  • sugar.

What are the differences in the recipe?

The differences in cooking lie in the fact that absolutely any ingredients can be added to such a salad, depending on imagination and taste preferences.

Next, we will give you the simplest recipe step by step, as well as its various delicious options and show photos of the finished dishes.

How to cook according to the traditional recipe?


  • 2 tbsp. l. wine bite.
  • 0.3 kilograms of cabbage inflorescences.
  • Bell pepper.
  • 5 olives.
  • 3 tbsp. vegetable oil.
  • A bunch of parsley.
  • Salt and pepper to taste.

Cooking method for four servings:

  1. Boil cabbage in salted water and sprinkle with wine vinegar.
  2. Cut the pepper into slices.
  3. Chop the olives and herbs. Beat them together with the malt and vinegar for dressing.
  4. Then mix everything, salt and pepper.

It takes half an hour to prepare.

How else can you do it?

Let's talk about the options for the main recipe that can be prepared quickly enough, simply and at the same time it will turn out very tasty.

With chicken

  • Kilocalories 513.
  • 213 grams of protein.
  • 38 grams of fat.
  • 24 grams of carbohydrates.


  • 4 black peppercorns.
  • Chicken breast with skin.
  • 2 lavrushkas.
  • 2 celery roots.
  • 2 carrots.
  • 0.2 kilograms of cabbage inflorescences.
  • 3 chicken eggs.
  • 0.2 kilograms of green peas.
  • Pickle.
  • 100 milliliters of sunflower oil.
  • 40 milliliters of sunflower oil.
  • Half a teaspoon of mustard, salt and sugar. ...
  • A tablespoon of lemon juice.
  • Bow.

Cooking method for five servings:

  1. Boil the chicken and add the lavrushka. Take out and let cool.
  2. Cook the carrots for fifteen minutes and then remove.
  3. Boil celery root in salted water. Cook for ten minutes.
  4. Cook the cabbage for eight minutes. The water should be salted and with vinegar added. Then remove and let cool.
  5. Hard-boiled eggs and pour over with cold water and peel.
  6. Next, prepare mayonnaise. For it, you need to beat in a blender: egg, salt, sugar and mustard. Add lemon juice to this mixture.
  7. Divide the chicken into slices. Peel the carrots. Dice: carrots, celery, cucumber and eggs. Cut the cabbage into small pieces. Finely chop the onion.
  8. Mix all ingredients and pour over mayonnaise.

Cook for an hour.
More details about the recipes for making cauliflower with chicken can be found in this material.

With crab sticks


  • 0.3 kg of inflorescences of fresh cabbage or frozen (you can read more about how to make frozen cabbage correctly here).
  • 150 grams of crab sticks.
  • Red bell peppers.
  • 3 chicken eggs.
  • 2 teaspoons of mayonnaise.
  • A tablespoon of vegetable oil.
  • Salt and pepper to taste.

Cooking method:

  1. Peel the peppers and cut into slices.
  2. Boil cabbage in salted water. Then place in cold and cut into pieces.
  3. Boil hard boiled eggs. Mix cabbage with mayonnaise.
  4. Grate the rest of the products, salt and pepper to taste.
  5. Put the first layer of red pepper in a salad bowl.
  6. The second layer will be crab sticks.
  7. The third layer is made from eggs.
  8. The fourth layer of boiled cabbage with mayonnaise.
  9. Season with vegetable oil and turn over.

With tomatoes


  • 2 tomatoes.
  • 50 grams of hard cheese.
  • 2 cloves of garlic.
  • A tablespoon of mayonnaise.
  • Cauliflower.
  • Salt and pepper to taste.

Cooking method:

  1. Wash fresh cabbage, boil and let cool.
  2. Divide into inflorescences.
  3. Chop the tomatoes and grate the rest of the product.
  4. Mix all the ingredients and the salad is ready.

This salad can be seasoned with sour cream or mayonnaise. If you want a low-calorie meal, use low fat yogurt.

We suggest preparing a cauliflower salad with the addition of tomato:

With egg and cucumber

There are 113 kilocalories per 100 grams.


  • 0.4 kilograms of raw cauliflower.
  • 4 chicken eggs.
  • 0.1 kilogram of semi-hard cheese.
  • 0.18 kilograms of cucumbers.
  • Dill greens.
  • 2 tablespoons mayonnaise and sour cream.
  • Salt to taste.

Cooking method:

  1. Boil eggs and chop.
  2. Wash the cauliflower.
  3. Wash cucumbers and cut into cubes.
  4. Cut the cheese and add all the pre-cooked food to the bowl.
  5. Salt everything and add mayonnaise and sour cream.

The salad is prepared for 15 minutes.
You can find out more about different recipes for cooking cauliflower with eggs here.

With prunes


  • A kilogram of cabbage inflorescences.
  • 100 grams of fried eggplant.
  • Egg.
  • Breadcrumbs.
  • Olive oil.
  • Onion head.
  • 50 grams of prunes.
  • Greens and green peas to taste.

Ingredients for dressing:

  • 200 grams of mayonnaise.
  • 100 grams of sour cream.
  • 2 tablespoons chili
  • Pepper to taste.

Cooking method:

  1. Dip the cabbage inflorescences in the egg.
  2. Dip in breadcrumbs and fry.
  3. Chop the onion into rings and finely chop the rest of the products.
  4. Mix everything together with the peas and grinded eggplants.
  5. Fill everything with dressing and decorate with herbs.

There are other options for dishes of this vegetable in bread crumbs. Learn more about making cauliflower in bread crumbs in this resource.

With cheese


  • 400 grams of cabbage inflorescences.
  • 100 grams of yogurt or mayonnaise.
  • 2 cloves of garlic.
  • 30 grams of chopped walnuts.
  • To taste: citric acid, salt, parsley.

Add some pickled mushrooms, such as champignons, to this salad and the salad will become more savory.

Cooking method for 4 servings:

  1. Boil cabbage in salted water or citric acid.
  2. Divide into pieces and leave to cool.
  3. Grate the cheese.
  4. Mix all ingredients and add yoghurt.
  5. Add walnuts and garlic with herbs there.

Cook for half an hour.
You can also cook cheese cauliflower with a creamy sauce. More details about recipes for cooking cauliflower with cheese and creamy sauce can be found in this material.

With corn

  • 120 grams tomato.
  • 120 grams of cucumbers.
  • 120 grams of cabbage inflorescences.
  • 150 grams of corn.
  • 150 grams of green salad.
  • 100 grams of sour cream.
  • Dill.
  • Pepper.

Cooking method for 4 persons:

  1. Boil cabbage in salted water and let cool.
  2. Wash and peel the tomatoes and cucumbers. Cut into wedges.
  3. Grind the salad.
  4. Mix all ingredients, salt, pepper and add sour cream.

The salad is cooked for 20 minutes.

For the new year


  • 80 grams of zucchini.
  • 60 grams of cabbage inflorescences.
  • 50 grams of tomato.
  • A tablespoon of lemon juice.
  • A tablespoon of vegetable oil.
  • Salt

To make the salad rich in vitamins, add bell pepper to it.

Cooking method:

  1. Peel and cut the zucchini, put in a salad bowl, add lemon juice, pepper and salt.
  2. Wash and chop the tomatoes.
  3. Chop cabbage and dill finely.
  4. Mix all products and fill with oil.

There are also delicious and healthy zucchini recipes. You can find out more about recipes for zucchini with cauliflower here.

With mayonnaise


  • Cabbage of cauliflower.
  • Carrot.
  • A glass of green peas.

For refueling:

  • Half a glass of mayonnaise.
  • A glass of buttermilk.
  • A teaspoon of lemon juice.
  • 1/8 teaspoon ground paprika
  • 0.25 teaspoon mustard powder.
  • Half a teaspoon of salt.
  • 1/8 teaspoon ground black pepper
  • A tablespoon of parsley.
  • A teaspoon of chives.
  • A teaspoon of dill, mustard and sauce (you can learn more about cauliflower sauces here).

Serving: 1/2 cup cashews and bacon.

Cooking method:

  1. Mix everything in a separate bowl for dressing.
  2. Chop all the ingredients and add the dressing.
  3. After half an hour, take out the salad and season it with serving.

With mushrooms

  • Kilocalories 663.
  • 31 grams of protein.
  • 55 grams of fat.
  • 12 grams of carbohydrates.


  • A teaspoon of lemon zest.
  • 75% of a teaspoon of salt.
  • 2 tablespoons lemon juice.
  • Half a spoonful of ground black pepper.
  • 65% a glass of olive oil.
  • 170 grams of porcini mushrooms.
  • 5 cups chopped parsley.
  • 2 chicken eggs.
  • 300 grams of cabbage inflorescences.
  • 240 grams of grated parmesan cheese.

Cooking method for 4 servings:

  1. Mix in a separate container: lemon juice, lemon zest, salt and olive oil.
  2. Cut porcini mushrooms into slices and pour over the resulting sauce from a separate bowl and marinate.
  3. Break two eggs in a small bowl. Salt. Spice up. Add cauliflower and mix well.
  4. Pour the grated Parmesan into a large bowl. Spoon the cabbage into it and roll well.
  5. Pour oil into a saucepan and put on moderate heat.

    As soon as the oil sizzles, then cabbage must be added to it, about one third.

  6. Fry cabbage for no more than three minutes. Repeat with the other cabbage.
  7. Transfer the fried cabbage to a paper towel to drain off excess oil.
  8. Put the cabbage and all the other ingredients into a salad bowl. To stir thoroughly.

It takes 40 minutes to cook.

We suggest preparing another version of the cauliflower dish with mushrooms according to the video recipe:

You can cook different dishes with mushrooms and cabbage. You can read more about options for cauliflower dishes with mushrooms here.

With shrimps


  • 300 grams of cabbage inflorescences.
  • 200 grams of shrimp.
  • 2 cucumbers.
  • 9 olives.
  • Walnuts.
  • Lemon.
  • 2 tablespoons of olive oil.
  • Dill, black pepper, salt.
  • 50 grams of yogurt.

Cooking method:

  1. Squeeze lemon juice into a bowl, but do not throw out the lemon.
  2. Wash the cabbage and cut into pieces.
  3. Pour the rest of the lemon into a pot of water and cook for two minutes. Salt the water.
  4. Pour shrimp with half of boiling water with lemon. We close the lid and wait a few minutes.
  5. Put the cabbage in the other part of the boiling water and cook for five minutes.
  6. Next, the cabbage is placed in a colander and washed with cold water.
  7. Rinse cucumbers, peel and cut into wedges.
  8. In a salad bowl, mix cucumbers, shrimps and cabbage.
  9. Chop the garlic and stir in olive oil and lemon juice.
  10. Mix all the ingredients and leave for twenty minutes.
  11. Mix olives with yogurt and season salad.
  12. Sprinkle with roasted nuts on top.



  • A kilogram of cauliflower.
  • Beet.
  • Sweet pepper.
  • 100 grams of mayonnaise.
  • A tablespoon of six percent vinegar.
  • A teaspoon of mustard.
  • 2 teaspoons of sugar.
  • A teaspoon of salt.
  • Half a spoonful of ground black pepper.
  • 2 sprigs of parsley.

Cooking method:

  1. Wash and boil the beets, peel, chop and add to a salad bowl.
  2. Divide the cabbage into pieces and boil in salted water and pour over the beets.
  3. Wash, peel, chop and add pepper to a salad bowl.
  4. Dressing: put mayonnaise from a bowl and add vinegar, salt, pepper, sugar, mustard.
  5. Pour the dressing over the salad.
  6. Let the salad stand for 20 minutes.

Feeding options

You can serve such a salad in any form.... Differences may lie in the dressing, in its form and in the salad bowl. Cauliflower is a well-known vegetable crop. It is not comparable to its other "brethren" in nutrient content, dietary properties and taste. Contains more proteins and ascorbic acid

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