There are two big benefits of eating raw food. First, the meal is typically richer in vitamins, minerals, antioxidants and phytonutrients than a cooked one because cooking can break these down. And two, the prep time is minimal (because again, no cooking). A favorite raw option of mine: this cauliflower salad.
Cauliflower is a delicious vegetable to eat uncooked. It has a pleasant, meaty texture and subtle sweetness. It’s also easy to make ahead and pack for a car-camping weekend, because the hearty cauliflower will stand up to the vinaigrette and remain toothsome and crunchy even after a couple days.
Plus, the prep is easy. You can chop all the vegetables in advance and store them in a bag. Just add the vinaigrette ingredients to a small canning jar, and you have a salad to go.
Cauliflower Salad with Tahini and Golden Raisins
Makes 4 servings | Vegan, Gluten-free, Paleo, Keto
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon stirred tahini
- 1 teaspoon hot water
- 1/2 head cauliflower, cut into florets
- 1 cup shelled edamame beans, blanched
- 1/4 cup walnuts, coarsely chopped
- 1/4 cup golden raisins
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped cilantro
- Sea salt, to taste
- Freshly ground black pepper, to taste
In a large bowl, make the vinaigrette by whisking together the lemon juice, tahini and water until smooth. Set aside.
To make the salad, add the cauliflower florets to the bowl containing the vinaigrette. Add the edamame, walnuts, raisins, mint and cilantro. Stir well to combine. Season to taste with salt and pepper. Let sit for about 15 minutes to allow the flavors to develop, then serve.