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Photo: Iain Bagwell; Styling: Buffy Hargett Miller

Carrot-Cauliflower Salad

We created this crunchy, sweet side as an update of the classic mayonnaise-laden carrot-and-raisin salad. Save time and make it ahead--it eats even better the next day.

Southern Living DECEMBER 2013

  • Yield: Makes 8 servings
  • Hands-on: 30 Minutes
  • Total: 1 Hour, 10 Minutes


  • 2 pounds carrots, thinly sliced
  • 2 (6-oz.) packages baby rainbow carrots, diagonally sliced
  • 1 tablespoon kosher salt
  • 2 tablespoons apple cider vinegar
  • 1 pound fresh cauliflower, cut into small florets
  • Orange Vinaigrette
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1/3 cup chopped dried dates
  • 2 ounces feta cheese, crumbled


1. Toss together first 4 ingredients; drain in a colander 30 minutes.

2. Meanwhile, cook cauliflower in boiling salted water to cover, stirring occasionally, 1 to 2 minutes or until crisp-tender; drain. Rinse under cold running water until cool; drain.

3. Rinse carrots under cold running water; drain and pat dry. Toss together carrots, cauliflower, Orange Vinaigrette, and remaining ingredients in a large bowl. Add salt to taste. Serve immediately.

Note: To make ahead, dress carrots and cauliflower with vinaigrette, but toss with parsley, walnuts, dates, and cheese just before serving.


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Carrot-Cauliflower Salad Recipe