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Keto Cabbage and Cauliflower Salad

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A crunchy, creamy, low-carb salad made with cabbage, cauliflower, and a simple tangy dressing. Perfect for keto, meal prep, or a quick side dish that actually fills you up.

Ingredients

Scale

  • ½ head green cabbage, shredded (about 3 cups)

  • 1 small cauliflower, chopped into small florets

  • ½ small red onion, thinly sliced

  • ½ cup full-fat mayonnaise

  • 2 tablespoons sour cream or plain Greek yogurt

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon lemon juice

  • 1 teaspoon Dijon mustard (optional)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 garlic clove, minced (optional)

  • 2 tablespoons chopped fresh parsley or dill (optional)

  • Optional extras: cooked bacon, shredded cheese, toasted nuts/seeds, chopped pickles

Instructions

  1. Shred the cabbage and chop the cauliflower into small, bite-size pieces.

  2. Slice the onion thin. Soak in cold water for 10 mins if you want to mellow it out.

  3. Add cabbage, cauliflower, and onion into a large mixing bowl.

  4. In a small bowl, whisk together mayo, sour cream, vinegar, lemon juice, mustard, salt, pepper, and garlic.

  5. Pour dressing over veggies and toss gently until everything is coated well.

  6. Mix in herbs and any extras like bacon or cheese.

  7. Let sit in the fridge for 15–30 mins before serving if you can—it helps flavors settle.

  8. Serve cold and store leftovers in the fridge up to 4 days.

Notes

You can swap sour cream with yogurt or skip the mustard if needed. Red cabbage or frozen cauliflower works too. For a spicy version, toss in chili flakes or diced jalapeño.

Nutrition

Find it online: https://www.wellnesswarrior.org/cabbage-and-cauliflower-salad/