Everyone who tries this salad loves it! I like to make it often when cauliflower is in season. People may be surprised, but there still are a lot of farms here on Long Island, and there's nothing quite like fresh Long Island produce.
- 1 medium head cauliflower, cut into florets
- 1-1/2 cups diced carrots
- 1 cup sliced celery
- 3/4 cup sliced green onions
- 1/2 cup sliced radishes
- 1 cup (8 ounces) plain yogurt
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon caraway seeds
- 1 teaspoon celery seed
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
- In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours. Yield: 12 servings.
Originally published as Cauliflower Salad in Country Extra July 1994, p47
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Reviewed Jun. 6, 2010
"not a fan of the dressing. odd tasting. maybe i'm just stuck on the usual sour cream and/or mayo in creamy summer salads like this one. the yogurt was not a good substitute."