Category Archives: Salad

Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)

If you are looking for a low carb way to enjoy your potato salad, look no further than this Cauliflower Potato Salad (or “fauxtato” salad). Not only is this paleo, Whole30, and keto-friendly, it’s egg free and vegan, made with creamy cashew sauce! 

Egg Free Cauliflower Potato Salad

As the weather warms up, I’m thinking of all the summer friendly recipes for BBQs, picnics, and get-togethers. Grilled food is always a favorite among crowds, but I also love make-ahead salads and side dishes that really pull the party together. One of my favorite dishes is a yummy potato salad, which is why I created this Egg Free Cauliflower Potato Salad, or also called “fauxtato” salad.

Egg Free Cauliflower Potato Salad Recipe

There’s no potato in this salad, and cauliflower florets are used instead. But before you roll your eyes, I urge you to try it first! My husband, who is a potato lover, couldn’t tell that it was made with cauliflower, and when he first tasted it, he just said, “Mmmm, this is really good potato salad.” No joke.

Also, there are no eggs or mayo in this cauliflower potato salad, and the dressing is made with a creamy and decadent cashew sauce. It’s a great one for any kind of potlucks or get-togethers because it fits under so many food restrictions. It’s paleo, low carb, Whole30, gluten-free, and vegan, and even kids will go crazy over this dish, so make sure to make a giant batch!

Egg Free Cauliflower Potato Salad Egg Free Cauliflower Potato Salad

Tips For Making This Cauliflower Potato Salad

  • Use raw cashews for the sauce. Roasted cashews won’t be as creamy when blended.
  • The longer this salad sits, the better it tastes! I like to make it a day ahead so the flavors have enough time to meld together.
  • Feel free to adjust the spices depending on your taste preferences. I really love the vinegary taste in potato salads, but you can scale back on the apple cider vinegar if you aren’t a big fan like me.
  • Double the recipe because it’ll be gone in no time!

I guest posted this Egg Free Cauliflower Potato Salad on Adrienne Urban’s blog, Whole New Mom, so go check it out there. I hope you love it as much as I do!:

CLICK HERE FOR THE RECIPE!

Egg Free Cauliflower Potato Salad

Roasted Greek Salad (Paleo, Whole30, Vegan)

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it’s the perfect dish to bring to a picnic or a potluck! 

Roasted Greek Salad Paleo Whole30 Vegan

You know what food makes me feel the best? A Hugh Jass salad with all the vegetables with a generous dose of healthy fats. Then add a yummy protein like chicken, steak, or salmon and that’s a perfect meal to me.

Recently, I’ve been way more into roasted vegetables than raw ones because they are easier to digest and they are so much tastier to me. Roasted veggies also last so much longer if you have leftovers in the fridge without wilting down like fresh ones, and cooking up a big batch once to eat throughout the week makes it so much easier to get in my daily dose of vegetables. That’s what got me making this Roasted Greek Salad, and the combination of various vegetables in this recipe tastes divine coated in some lemony Greek-inspired dressing.

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

I mean… how gorgeous is this assortment of nature’s candy? This is definitely my version of “eat the rainbow.” After you roast most of the veggies, you then add in olives, cucumber, and the dressing, and mix them all together. So many delicious flavors and textures in one dish!

This Roasted Greek Salad also tastes better the longer it sits after the flavor has some time to build, so it’s great for bringing to a picnic or a potluck. It’s also great for batch cooking and eating throughout the week. I’ve been pretty busy these day, so having this salad for leftovers as an easy side has been such a lifesaver!

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

Paleo Roasted Greek Salad

Course: Salad, Side Dish
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 104 kcal
Author: Jean Choi

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it's the perfect dish to bring to a picnic or a potluck! 

Print

Ingredients

  • 1 bunch of asparagus tough ends trimmed and cut into 2 inch pieces
  • 1 red onion sliced
  • 1 1/2 cups cherry tomatoes halved
  • 1 red bell pepper cored and chopped
  • 1 tbsp avocado oil or coconut oil
  • 1/2 cup kalamata olives
  • 1 cup cubed cucumber

Dressing

  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves minced
  • 1 tsp dijon mustard
  • 1/2 tsp oregano
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 400 degrees F. 

  2. Place asparagus, onion, cherry tomatoes, and red bell pepper on a baking sheet. 

  3. Add avocado oil and toss together to coat.

  4. Lay the vegetables in an even layer and roast for 20 minutes, stirring them halfway through. 

  5. While the vegetables are roasting, combine all ingredients for the dressing in a mason jar. 

  6. Screw on the lid and shake vigorously until emulsified. Set aside. 

  7. Once the vegetables are done cooking, transfer them to a large mixing bowl. 

  8. Add kalamata olives and cucumbers. 

  9. Pour the dressing over the vegetables and toss together until combined. Add more salt if needed.

  10. Serve at room temperature. 

Nutrition Facts
Paleo Roasted Greek Salad
Amount Per Serving (1 serving)
Calories 104 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 384mg 16%
Potassium 179mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 17.3%
Vitamin C 46.2%
Calcium 1.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Asian Coleslaw

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that’s packed with all the healthy veggies. You’ll love the crunchy addition of toasted cashews as well!

Paleo Asian Coleslaw

I’m a huge coleslaw lover. Not only is it deliciously crunchy, refreshing, and perfect as a side to any meal, it’s one of those dishes that actually taste better on the 2nd or 3rd day so it’s great for making a giant batch of to eat throughout the week, especially when you are busy. Recently, I put a spin on my classic coleslaw recipe by using Asian flavors and ingredients, and I’m kinda obsessed with the result. This Paleo Asian Coleslaw turned out so fabulous that I know it’ll be on a weekly rotation in our house.

Paleo Asian Coleslaw Recipe

The textures and colors are so bold and vibrant with various vegetables, crunchy toasted cashews, and flavor packed dressing made with coconut aminos, fish sauce, sesame oil garlic, and ginger. This coleslaw, of course, is served as a side, but I’m not joking when I say that I’ve been eating 2-3 servings of this on its own in one sitting with a small portion of protein because it’s so dang delicious.

Paleo Asian Coleslaw

Paleo Asian Coleslaw

Best of all, this Paleo Asian Coleslaw comes together so quickly and easily that the hardest part is slicing the vegetables and toasting the cashews. The rest is just tossing everything together and letting the flavors combine and meld. It’s a delicious way to get in a ton of healthy nutrients in your meal with minimal effort!

#AsianSaladFeast Party

This recipe is coming to you as part of the #AsianSaladFeast link party to celebrate the first day of Spring, hosted by JinJoo of Kimchimari. There are around 15 of us participating, each sharing an Asian salad recipe that’s delicious, unique, and fun.

Here are the other bloggers’ creations who are taking part in this celebration:

Wok & Skillet’s Thai Larb Salad
Brunch-n-Bites’s Gado Gado Salad
Nut Free Wok’s Vietnamese Chicken and Rice Vermicelli Salad
What To Cook Today’s Urap (Salad with Spiced Grated Coconut Topping)
Healthy World Cuisine’s Authentic Thai Fish Salad
A Taste of Joy and Love’s Thai Seafood Salad (Yum Talay)
Kimchimari’s Tofu Salad with Iceberg Lettuce and Sweet Corn
Grits & Chopsticks’ Crunchy Thai Eggplant Salad
The Sasha Diaries’ Springtime Sushi Bowl
Love Is In My Tummy’s Burmese Gin Thoke (Ginger Salad)
Chopstick Chronicles’ Shabu Shabu Cold Noodle Salad
V for Veggy’s Japanese Potato Salad
Daily Cooking Quest’s Broccolini Sesame Dressing

Paleo Asian ColeslawPaleo Asian Coleslaw

Paleo Asian Coleslaw

Course: Salad
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 8 servings
Calories: 204 kcal
Author: Jean Choi

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that's packed with all the healthy veggies. You'll love the crunchy addition of toasted cashews as well!

Print

Ingredients

  • 1 cup raw cashews
  • 1 medium head of cabbage
  • 1 red bell pepper thinly sliced
  • 1 carrot shredded or grated
  • 1 small onion thinly sliced
  • 2 green onions chopped
  • 1 tbsp toasted sesame seeds
  • Sea salt to taste

Dressing

Instructions

  1. Heat a skillet over medium heat. 

  2. Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.

  3. Remove from heat and let the cashews cool, then chop roughly into smaller pieces. 

  4. Quarter the cabbage. Remove the core and thinly slice each quarter crosswise. 

  5. Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.

  6. Whisk together all the ingredients for the dressing. 

  7. Pour over the vegetables and mix together well until everything is coated in the dressing. 

  8. Let the coleslaw sit for 10 minutes or more in the refrigerator. The flavors will build more the longer it sits.

  9. Taste and add salt, if needed.

  10. Sprinkle with sesame seeds right before serving. 

Nutrition Facts
Paleo Asian Coleslaw
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 758mg 32%
Potassium 375mg 11%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 5g 10%
Vitamin A 28.3%
Vitamin C 53.3%
Calcium 7.3%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.