Cauliflower Cucumber Salad with Yogurt and Chives
Raw cauliflower cucumber salad offers a pronounced crunch beneath a light dairy dressing.
Raw cauliflower cucumber salad offers a pronounced crunch beneath a light dairy dressing. Small cauliflower pieces are easier to coat and eat than full florets. Chives add a mild onion flavour without changing the clean white-and-green appearance. This version uses yogurt and sour cream, while the later cauliflower tomato salad has a different dressing and additional vegetables. Keep the washed produce dry so the coating stays creamy.
Recipe at a glance
Yield: 6 side servings. Preparation: 20 minutes. Cooking: 0 minutes. Additional resting, chilling, marinating or drying wait: 0 minutes. Total: 20 minutes. Times are estimates; follow the doneness cues in the directions.
Equipment
Knife, board, bowl and whisk
Recipe card
Cauliflower Cucumber Salad with Yogurt and Chives
Total includes additional waiting time stated in the directions. Preparation overlaps are stated where applicable; times are estimates.
Equipment: Knife, board, bowl and whisk
Ingredients
Instructions
Chop
Wash and dry cauliflower and cucumber. Cut cauliflower into small 5–10 mm pieces and cucumber into thin half-moons.
Dress
Whisk yogurt, sour cream, lemon, salt and pepper.
Toss
Fold dressing and chives through vegetables. Serve immediately for the firmest crunch.
Cooking tips
- Chop cauliflower small.
- Dry washed vegetables.
- Slice cucumber thinly.
- Dress close to serving.
Serving suggestions
- Serve with roast chicken.
- Pair with potato dishes.
- Offer beside lentils.
- Add to a cold lunch plate.
Substitutions and variations
All thick yogurt makes a sharper, less rich dressing.
Add a small grated garlic clove to the dressing.
Make ahead and storage
Chop cauliflower a day ahead and refrigerate separately from cucumber and dressing.
Refrigerate dressed leftovers and use within 1 day. Do not freeze.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Questions and troubleshooting
Should cauliflower be boiled?
No. This version is intentionally raw and crunchy.
Why does dressing thin out?
Cucumber releases moisture after salting; eat soon after dressing.
How to tell when it is ready
Fold dressing and chives through vegetables. Serve immediately for the firmest crunch.
Tips
- Chop cauliflower small.
- Dry washed vegetables.
- Slice cucumber thinly.
- Dress close to serving.
Troubleshooting
- No. This version is intentionally raw and crunchy.
- Cucumber releases moisture after salting; eat soon after dressing.
Substitutions
- All thick yogurt makes a sharper, less rich dressing.
Variations
- Add a small grated garlic clove to the dressing.
Serving suggestions
- Serve with roast chicken.
- Pair with potato dishes.
- Offer beside lentils.
- Add to a cold lunch plate.
Make ahead
Chop cauliflower a day ahead and refrigerate separately from cucumber and dressing.
Storage
Refrigerate dressed leftovers and use within 1 day. Do not freeze.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Frequently asked questions
Should cauliflower be boiled?
No. This version is intentionally raw and crunchy.
Why does dressing thin out?
Cucumber releases moisture after salting; eat soon after dressing.
Serve in the style described above and adjust optional seasonings to taste.
More recipes to try
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