Description
A crunchy, flavor-packed salad combining crisp cauliflower florets, sweet peas, and buttery cashews, all brought together by a creamy mayonnaise dressing. Quick to assemble and full of texture, this cauliflower salad is perfect as a light lunch, picnic side, or potluck crowd-pleaser.
Ingredients
Units
Scale
- 1 cup Frozen peas (Thawed)
- 1 head Cauliflower (Chopped into bite-size florets)
- 1/2 cup Salted cashews (Halves toast in skillet for extra crunch)
- 1/4 cup Onion (Finely chopped)
- 1/4 cup Mayonnaise (Use full-fat or light as preferred)
Instructions
Toast Cashews (Optional):
- In a dry skillet over medium heat, toast cashew halves 2–3 minutes, stirring, until lightly golden and fragrant. Transfer to a plate to cool.
Combine Vegetables:
- In a large mixing bowl, add chopped cauliflower, thawed peas, and chopped onion.
Add Dressing:
- Spoon in the mayonnaise. Season with salt and pepper.
Mix Salad:
- Toss gently until all ingredients are evenly coated.
Finish & Serve:
- Fold in toasted cashews, reserving a few for garnish.
- Transfer to a serving bowl and top with remaining cashews. Serve immediately or chill up to 1 hour for flavors to meld.
Notes
- For extra freshness, add a squeeze of lemon juice or a handful of chopped fresh parsley.
- Substitute Greek yogurt for half the mayonnaise for a tangier, lighter dressing.
- Make-ahead: Assemble salad up to 4 hours in advance; add cashews just before serving to keep them crisp.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American, Healthy Recipes
Nutrition
- Calories: 220
