kale and cauliflower salad kale and cauliflower salad Israeli Kitchen Kale and cauliflower salad. (Photo: Jerry James Stone)

Kale and cauliflower salad

Hold the meat, welcome the vegetables to this wholesome, colorful salad.

  • Yield: Serves 4-6
  • Prep time: 15 minutes

Everyone should eat more cauliflower but, really, one can only eat so much. Well, by running the veggie through a food processor, you create a "cauliflower rice" that is a great addition to almost any dish. It adds a wonderful texture and flavor to salads, like this one.

It's also great as a last addition to any stir fry, perfect for soups, and even chili. The possibilities are endless! You will be surprised at what it goes with.


  • 3 ounces chopped kale
  • 1/2 head of cauliflower
  • 1 red pepper
  • 1 carrot
  • 1 cucumber
  • 4 ounces cherry tomatoes
  • Your favorite dressing
  • Salt and pepper to taste


Make sure your kale is washed by adding it to a large bowl filled with water. Let it soak for about 30 seconds, then work the kale with your hands, removing any debris. Strain and run the kale through a salad spinner.

Now you are going to create a cauliflower rice for the salad. Cut a head of cauliflower in half, then trim the florets off one side. Process those florets in a food processor until the cauliflower looks like rice. If you don't have a food processor, simply run the veggie over a cheese grater or mince it with a knife.

Julienne the peppers and carrots.

Peel the cucumber, slice it lengthwise and then again, cutting it into quarters. Then slice the quarters into 1/4 inch pieces.

Place the cherry tomatoes between two small plates, with one upside down, creating a flying saucer effect. Run your knife between the plates, cutting the tomatoes in half.

Add all of the veggies to a salad bowl and top off with your favorite dressing and some salt and pepper.

Related Topics: Salads, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen