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Recipe by Chanie Nayman

Cauliflower Israeli Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

This is the salad I make when I want something bright and fresh, which is pretty much necessary to go alongside every heavy Pesach meal.

Ingredients

Cauliflower Israeli Salad

  • 8 ounces (225 grams) riced cauliflower (see note)

  • 2 plum tomatoes, finely chopped

  • 1 Persian cucumber, finely chopped

  • 1 small red onion (or 1/2 red onion), finely chopped

  • juice of 1 lemon (or about 3 tablespoons Heaven & Earth Lemon Juice)

  • 1/4 cup chopped cilantro, packed

  • 1/2 teaspoon granulated garlic

  • 1 teaspoon Manischewitz Kosher Salt

  • 1/2 teaspoon pepper

Directions

Prepare the Cauliflower Israeli Salad

1.

Combine ingredients and toss right before serving.

Notes:

If you use fresh riced cauliflower, it will stay fresh in the fridge for longer.

Credits

Photography by Hudi Greenberger
Styling by Renee Muller

Cauliflower Israeli Salad

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breindy wind
breindy wind
2 years ago

do i cook the cauliflower first?

Question
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Raquel Pasvi
Raquel Pasvi
Reply to  breindy wind
1 year ago

That’s a good question I am wondering right now

Goldy Admin
Admin
Reply to  Raquel Pasvi
1 year ago

No need to cook the rice!