Thai Cauliflower Salad Recipe

Cauli Thai salad

  • serves 3
  • Easy

This recipe takes the textures and flavours of a larb salad (usually made with minced chicken or pork) but gives it a veggie twist with cauliflower and some red chilli thrown in for an extra kick of flavour. You can also swap the fish sauce for soy to make it vegan, if you like



  • cauliflower 1 small, broken into florets
  • groundnut oil
  • lemongrass 4 stalks, woody outer leaves removed and finely chopped
  • garlic 1 clove, chopped
  • red chilli 1 small, chopped
  • palm or soft brown sugar 1 tbsp
  • limes 3, juiced
  • fish sauce or soy sauce 1 tbsp
  • red onion 1 small, finely chopped
  • coriander a small bunch, chopped (keep some leaves whole for decoration)
  • little gem lettuce 4, leaves separated


  • Step 1

    Put the cauliflower into a food processor and pulse gradually until you achieve a rice-like consistency.

  • Step 2

    Heat 2 tbsp oil in a large frying pan. Add the lemongrass and fry for about 2 minutes until soft. Add the cauliflower and cook for 3-4 minutes.

  • Step 3

    Whizz the garlic, chilli and sugar in a small food processor, then add the lime juice and fish sauce and whizz again. Pour over the cauliflower and stir in the onion and coriander. Pile onto a bed of lettuce and scatter with more coriander to finish.

Check out our other Asian salad recipe ideas here...

Sushi rice salad

Nutritional Information

  • Kcals 161
  • Fat 7.9g
  • Saturates 1.6g
  • Carbs 15.5g
  • Sugars 13.2g
  • Fibre 4.6g
  • Protein 4.7g
  • Salt 0.75g