Place carrots and cucumbers in the food processor and slice thinly. Pour into a medium-sized bowl. Add the radish, cauliflower, parsley, and pomegranate. Mix well. This can be made in advance and stored in a container in the fridge as is.
To prepare the vinaigrette, blend all ingredients together using an immersion blender. This can be done a few days in advance and refrigerated until using.
To prepare the nut crunch, heat oil in a large frying pan. Add nuts, salt, and onion powder and mix. Toast until light brown, stirring often so mixture doesn’t burn. Remove from heat. This can be done way in advance and stored in a container in the fridge or freezer; defrost before using.
Directions
Credits
Tips:
It’s best to dress this salad right before serving so the veggies stay crunchy. Sprinkle with nut crunch after mixing the salad and dressing together.
Notes:
This salad has many options. You can use two different color carrots, if available, for a real pop of color. You can peel your cucumbers, cut them in half lengthwise, and seed them for a super crunchy texture. The salad is
delicious without the cauliflower too. The fresh parsley adds a welcome twist, but it’s your choice. I prefer the varied textures of the nuts in the crunch (whole, sliced, pieces). Feel free to adapt to your preference.
Description:
Styling and photography by Chay Berger.
Food prep by Leah Hamoui.
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...