With the robust aromas of Mexican chorizo sausage (but without the meat), this is a hearty vegetarian salad made in huge quantities. Although full, it has few calories. In addition to being smokey, spicy, and brightly acidic, it has a pleasing crunch that doesn’t wilt, which is the greatest part. It’s perfect for gatherings because everything is chopped or diced, making it easy to eat and ensuring that the crunch lasts all day. You don’t even need to worry about a limp, wilted salad if you prepare it the night before.
| Prep Time: | 55 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 head cauliflower, stemmed and chopped
- 2 large cucumbers, seeded and chopped
- 1 (8 ounce) package baby carrots, chopped
- 8 ounces radishes, chopped
- 1 (8 ounce) package mushrooms, stemmed and chopped
- 4 ounces cilantro, chopped
- 4 leaves kale, stemmed and chopped
- 1 large poblano pepper, seeded and chopped
- ½ cup lime juice
- ½ cup white vinegar
- 2 tablespoons ground paprika
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh oregano
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground cloves
- ½ teaspoon ground coriander
- 1 pinch salt and ground black pepper to taste
Instructions
- Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid.
- Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.
Reviews
There is a lot of prep work involved in this and it is rather pricey to make however the end result is great and worth it. I chose to leave my mushrooms and radishes whole. Partly for presentation but mostly because I was tired of chopping for so long. The oil needs doubled if you want the mixture to coat all of the veggies but other than this is perfect as written.