Super crunchy salad. Photo by Tom McCorkle of The Washington Post.

The summer repertoire is not too crunchy and brassicaceae salad. They are essential for cookouts that provide a contrasting texture and complementary nutrition to grilled protein. They are designed to withstand, wilt and worms, so be proud to spin them on a picnic or refrigerate for a few days and eat with chickpeas, hard-cooked eggs, leftover chicken, etc. I can.

Cabbage is arguably the most common starting point for this type of salad, with a wide variety of coleslaw, but other vegetables in the family, for example, based on finely chopped Brussels sprouts or blanched chopped broccoli. It can be fun to explore.

This recipe aimed for the biggest crunch. The cauliflower package that was already rice at the grocery store was calling my name. If you want, you can pick up the bag or get your own cauliflower using a box grater or a food processor.

A colorful medley of diced red peppers, red onions, and collab (or broccoli stalks and celery), plus lots of fresh chopped parsley and nut sunflower seeds, all in a lemon olive oil dressing. Make a salad It brings its essential and hearty crunch in a fun and unexpected way. I think it is suitable for the top of the summer salad lineup.

Super crunchy salad

20 minutes
6 servings (4 1/2 cups)

A colorful and crispy salad based on cauliflower rice is ready to eat in the fridge instead of a summer cookout or coleslaw at a picnic. Several proteins have been added.

Preparation: Salad can be assembled up to 2 days before serving, except for toasted sunflower seeds. Refrigerate until ready to serve.

Storage Precautions: Refrigerate leftovers for up to 2 days.

Note: To make cauliflower rice, cut half the head of the cauliflower into two or three large pieces and attach some stems to each. Hold the stem and grate the top of the cauliflower into the large hole in the grater to make it look like a grater. Cut half the cauliflower into florets, cut the stems as much as possible, and grate the florets with a food processor using a grater attachment until you have three cups. Save the stems and the rest of the cauliflower for another use.

Raw unsalted sunflower seeds 1/2 cup
3 cups (8 ounces) of fresh rice cauliflower (from store-purchased or 1/2 head cauliflower. See note, do not use freezing)
1 cup of freshly chopped flat leaf parsley leaves
1 red bell pepper, finely chopped
1/2 cup of finely chopped, peeled kohlrabi, broccoli stalks or celery
Finely chopped red onion 1/3 cup
1/4 cup extra virgin olive oil
3/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon fine salt
1/2 teaspoon of freshly ground black pepper

Toast the sunflower seeds in a small, dry frying pan over medium to high heat and toast frequently for 3-5 minutes until golden and fragrant. Transfer to a small bowl and allow to cool completely.
In a large bowl, mix cauliflower, parsley, peppers, kohlrabi, onions, oil, lemon zest and juice, salt and pepper. (If you do not take it out immediately, refrigerate it in a closed container.)
When ready to serve, stir the toasted sunflower seeds.
Nutritional information per serving (3/4 cup) | Calories: 172; Total fat: 15 g; Saturated fat: 2 g; Cholesterol: 0 mg; Sodium: 216 mg; Carbohydrates: 8 g; Dietary fiber: 4 g; Sugar: 3 g; Protein: 4 g

This analysis is an estimate based on the available ingredients and this preparation. It is not a substitute for the advice of a dietitian or a dietitian.

From the cookbook author and registered dietitian Ellie Krieger.

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