Description

A vibrant, refreshing salad with crisp vegetables and a zesty herb vinaigrette. Perfect for quick weeknights or gatherings, this no-cook recipe is light, satisfying, and kid-approved!

Ingredients

1 head cauliflower (chopped into small florets)
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1/2 red onion (sliced and separated into rounds)
1/4 cup olive oil
2 tablespoons red wine vinegar (or white vinegar as a non-alcoholic substitute)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon fresh lemon juice
1 teaspoon dried dill
1 garlic clove (minced)
1/2 teaspoon salt
dash of black pepper

Cook Mode Prevent your screen from going dark

Instructions

Chop cauliflower into small florets and slice bell peppers and red onion.
In a medium bowl, whisk together olive oil, vinegar, mayonnaise, Dijon mustard, honey, lemon juice, dill, garlic, salt, and black pepper.
Add vegetables to the bowl and toss until evenly coated.
Marinate for 15-30 minutes at room temperature before serving, or refrigerate for 2-3 hours for enhanced flavor.

Notes

For halal compliance, use vegetable-based mayonnaise if preferred.
Substitute vinegar with white vinegar or apple cider vinegar for strict no-alcohol options.
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Optional additions: add 1/2 cup cherry tomatoes or 1 cup grated carrot for extra color and flavor.

Prep Time: 20
Method: Marinating
Cuisine: American