Dill Pickle Cauliflower Salad Recipe
A refreshing and tangy Dill Pickle Cauliflower Salad that combines crunchy cauliflower florets with zesty dill pickles and fresh dill, all tossed in a creamy, flavorful dressing. Perfect as a light side dish or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 1 medium head of cauliflower, chopped into bite-sized florets
- 1 cup dill pickles, chopped
- 2 tablespoons fresh dill, finely chopped
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon pickle juice (from the dill pickle jar)
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare Ingredients: Thoroughly wash the cauliflower and chop it into bite-sized florets. Chop the dill pickles into small pieces and finely chop the fresh dill.
- Make the Dressing: In a bowl, combine mayonnaise, pickle juice, Dijon mustard, salt, and black pepper. Whisk until smooth and well blended.
- Toss Salad: In a large mixing bowl, add the chopped cauliflower, pickles, and fresh dill. Pour the dressing over the salad and toss well to ensure all ingredients are evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a crisp, tangy side dish or snack.
Notes
- For a lighter salad, substitute half of the mayonnaise with Greek yogurt.
- Adjust the amount of pickle juice in the dressing according to your preferred tanginess.
- This salad keeps well in the refrigerator for up to 2 days.
- Add chopped red onion or celery for extra crunch and flavor.
- Use homemade pickles for an even fresher taste.
Keywords: Dill Pickle Cauliflower Salad, cauliflower salad, pickle salad, no-cook salad, vegetarian salad, healthy side dish