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Crunchy Riced Cauliflower Salad Bowl

 Dairy-Free |  Keto | Low Carb |  Vegetarian

40g40815-20 mins23
low carb
keto and paleo friendly


Want to increase your intake of daily vegetables? Packed with three portions of veg per serving, this dish is a plant-based nutrient extravaganza that will leave you feeling great. You can add tofu for extra protein if you wish. A great one for meal prep too.


  • 1-2 Pouches Fullgreen Riced Cauliflower (either 1/2-1 whole pouch per person)
  • Handful raw cashews
  • 7 oz cooked edamame beans
  • 1 large carrot
  • 5 oz red cabbage
  • 4 pink raddishes


  • 2 tbsp toasted sesame oil
  • Heaped tsp honey
  • Tbsp tamari/coconut aminos
  • 1 clove garlic- crushed
  • Pinch of chilli flakes
  • Dash of water
  • Juice from 1/2 lime
  • Fresh Cilantro, lime & Sesame seeds to garnish


  • Shred both the carrot and red cabbage to
    create a fine slaw and set aside. Finely
    slice the radish.
  • To make the salted cashews, heat the nuts in a pan with a light brush of oil (or oil spray) and gently sauté over medium heat. Add a good pinch of sea salt and continue to cook until lightly golden brown, then remove from the pan and set aside.
  • To make the dressing, combine all of the ingredients in a jar and add in a tiny splash of water. Shake the dressing to mix everything thoroughly
  • Toss the Riced Cauliflower in a little of the dressing. Assemble your poké bowls starting with the cauliflower, then add in all of your veggies and edamame beans. Sprinkle over the cashews and drizzle on a little of the dressing.
  • Garnish with some fresh coriander, sesame seeds and a lime wedge. Serve with extra dressing.

We promise that each and every one of our products are

Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar Keto and Paleo friendly proudly made in the USA PBFA member

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