Chopped Cauliflower Salad

A colorful confetti style salad using raw veggies. The lemon juice dressing makes this salad refreshing and it's well balanced by the gently sweet combo of dill and red bell pepper.

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The basics

Find out if this recipe is right for you, how long it will take, and how many people you can expect to enjoy your hard work.
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Please verify that you are serving foods that your guests are not allergic to. If someone has an allergic reaction, contact 9-1-1 for assistance. You can view details regarding common allergies on the FDA's website for more information.
  • 2 1/2c. cauliflower rice
  • 1/2c red onion, chopped
  • 1/2c (half of a large) red bell pepper, chopped
  • 1Tbl soy sauce or Tamari*
  • 1/4c lemon juice
  • 1tsp dill weed (dried leaves)
  • 1c celery, minced

* For gluten-free diets, see notes below


Chop all the veggies and toss together with the dill weed in a bowl. Mix the Tamari and lemon juice, stir into the salad and refrigerate until you're ready to serve it.


The main difference between Tamari and soy sauce is that Tamari doesn't normally use wheat or gluten in the process. Tamari is not traditionally made with gluten but please double-check the bottle to ensure it is gluten-free. Tamari doesn't have additives like corn syrup that soy sauce does and usually has a lower sodium content as well.

For more information on ricing cauliflower, see the video tutorial above and check out the directions for our Cauliflower Rice Risotto recipe.

Got Leftovers?

This salad ages fairly well, as the Tamari and lemon juice combo will pickle the ingredients a little bit. Just shake your storage container to redistribute the dressing before serving.

If you want to change it up the next day, try a fried rice dish! Just warm a couple tablespoons of olive oil in a frying pan on medium, add some minced garlic and ginger, saute until fragrant, then add the cauliflower mix and saute for about 2 to 3 minutes.