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Crunchy Riced Cauliflower Salad Bowl

 Dairy-Free |  Keto | Low Carb |  Vegetarian

CARBSKCALSTIMESERVESVEG SERVINGS
40g40815-20 mins23
vegetarian
low carb
keto and paleo friendly

MADE WITH RICED CAULIFLOWER

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.

Ingredients:

  • 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

Dressing:

  • 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

Method:

  • 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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