Carrie’s Experimental Kitchen

Low Carb Cauliflower Picnic Salad

 

 

If you like potato salad during those warm weather get togethers, but can do without all of the extra added carbs, try this Low Carb Cauliflower Picnic Salad instead!

If you like potato salad during those warm weather get togethers, but can do without all of the extra added carbs, try this Low Carb Cauliflower Picnic Salad instead!

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It seems like everyone is getting on the cauliflower bandwagon by substituting this versatile vegetable in their favorite recipes. Even I have tried making pizza with it and I was pleasantly surprised at how good it was. With picnic season on the horizon, it got me thinking about how I could update one of my favorite potato salad recipes to make it a little bit healthier and came up with this Low Carb Cauliflower Picnic Salad recipe.

Low Carb Cauliflower Picnic Salad

I have to admit that even I was a bit apprehensive at first. Would the cauliflower taste good with mayonnaise? Would the cauliflower hold it’s shape or fall apart? Would my picky teenager like it? And the answers were a resounding YES, YES and YES!

So much in fact that I even found her sneaking into the refrigerator to grab some on her own free will; a.k.a. without me saying “taste this for me” and getting that “face”. You know the ones that teenagers tend to make when you ask them to do something. 😉

If you like potato salad during those warm weather get togethers, but can do without all of the extra added carbs, try this Low Carb Cauliflower Picnic Salad instead!

To make this recipe you’ll need fresh cauliflower cut down into florets, celery, scallions, white vinegar and mayonnaise. Now I only use Hellmann’s Real mayo in my salads (or Best Foods for those of you in other parts of the country). It’s essentially tasteless so you taste your salad not the mayo, not to mention it’s thick and creamy.

Start by steaming your cauliflower over a covered double boiler until the cauliflower is fork tender. You want it to be soft, but not mushy. Add the cauliflower to a bowl and refrigerate for at least 15 minutes to cool it down. While it’s cooling, chop your celery and scallions; then make the dressing by combining the mayonnaise with the vinegar and whisking it together until it’s creamy.

Low Carb Cauliflower Picnic Salad

Here you can add salt and pepper as well to your liking, but since I put salt on everything I eat anyway, I usually forego adding it into my recipes because I’m just going to add more anyway! Add the dressing, celery and scallions to the cooled cauliflower, mix well; then refrigerate for a minimum of 4 hours. I prefer to refrigerate overnight so the dressing has time to adhere to the cauliflower. I do that with my potato salads too.

If you like potato salad during those warm weather get togethers, but can do without all of the extra added carbs, try this Low Carb Cauliflower Picnic Salad instead!

Like I said, my family really liked this Low Carb Cauliflower Salad and I even brought it to my Bunco group for them to try as well. Those that tasted it loved it and couldn’t wait for me to post the recipe.

This salad makes twelve 1/2 cup servings and has only 6 grams of carbohydrates and 143 calories; compared to one of my similar potato salad recipes which has 45 grams of carbs and 339 calories. Amazing right?! And the funny part is that when you first bite into it you really think you are eating potato salad. Try bringing it to your next picnic. ~Enjoy!

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Low Carb Cauliflower Picnic Salad
Print
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

If you like potato salad during those warm weather get togethers, but can do without all of the extra added carbs, try this Low Carb Cauliflower Picnic Salad instead! 

Course: Salads
Servings: 12
Calories: 143 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 Head Cauliflower, cut into florets (approx. 10 cups)
  • 3 Stalks Celery, washed and small dice
  • 2 Scallions, chopped
  • 1 c. Hellmann's Mayonnaise
  • 2 tbsp. Distilled White Vinegar
  • Kosher Salt & Black Pepper, to taste
Instructions
  1. Start by steaming your cauliflower over a covered double boiler until the cauliflower is fork tender; approximately 15 minutes. (You want it to be soft, but not mushy.) 

  2. Add the cauliflower to a bowl and refrigerate for at least 15 minutes to cool it down. 

  3. Next, chop your celery and scallions; then make the dressing by combining the mayonnaise with the vinegar and whisking it together until it's creamy.

  4. Combine all ingredients and refrigerate for at least 4 hours or preferably overnight. 

Recipe Notes

*Allow for at least 4 hours of refrigeration time, but preferably overnight. 

Nutrition Facts
Amount Per Serving (0.5 cup)
Calories 143 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Cholesterol 7mg 2%
Sodium 148mg 6%
Potassium 286mg 8%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 1%
Vitamin C 79%
Calcium 2%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. 

©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

 

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If you like potato salad during those warm weather get togethers, but can do without all of the extra added carbs, try this Low Carb Cauliflower Picnic Salad instead!

 

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3 Comments

  1. 2pots2cook
    May 5, 2017 at 1:03 am - Reply

    Love the idea ! It seems to be perfect for my office lunch ! Thank you so much !

  2. Salad Recipes 19 Refreshing Summer Sides Round-Up
    August 7, 2017 at 1:20 pm - Reply

    […] Low Carb Cauliflower Picnic Salad  |  Carrie’s Experimental Kitchen […]

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