I’m back in the kitchen and today I'm making a great, clean twist on a Thanksgiving side.
Purple cabbage, shredded
Persian cucumbers, chopped with skin
Yellow and red pepper, chopped fine
Green onion, chopped fine
Cilantro, coarsely chopped
1½ cups sesame seeds
1 cup water, more as needed
2 Tbsp toasted sesame oil
¼ cup rice wine vinegar
2 tsp garlic, chopped
3 Tbsp coconut aminos
JF Spicy Salt, to taste
In a large stovetop pan, sauté onions and cauliflower rice in 1 tbs of olive oil. Mix in garlic, JF Spicy Salt or JF Universal Salt and black pepper to taste. Stir for a few minutes letting water evaporate. Cook until golden. Once cooked, add to a large bowl and let cool. While cauliflower base is cooling, prep and finely chop vegetable ingredients.
Throw all dressing ingredients into a blender and blend until smooth. (This dressing when made thicker is the perfect alternative for a legume free hummus dip.)
Grain Free Cauliflower Rice Salad
Add finely chopped vegetable ingredients to large serving bowl with cauliflower. Eye carefully and add in blended sesame dressing. Mix thoroughly until ready to serve.