Cauliflower Rice Coleslaw, beautiful and healthy salad made with cauliflower crumbles, coleslaw mix, and a sweet, tangy dressing. The perfect salad to celebrate the coming of the end of summer.
We love a Sunday family style dinner when we have our children join us for lunch. Especially like this past Sunday, on the table, Sunday Pot Roast, Light Bread and Gravy, Long Grain Rice, Lima Beans, Sliced Tomatoes and Onions, and Cauliflower Rice Coleslaw.
About three weeks ago, we enjoyed several dishes brought by our house for an expression of love and comfort. With lots of stories and some tears, we said our goodbyes to Jim's Mother. She loved her husband from the first day they met and from the time he was taken from her nearly 60 years ago. Their love story ended with laying her beside him. It was truly a sweet, sweet day! Lots of love carrying Grandmother....
One of the dishes brought was delicious Provolone Roast Dipped Sandwiches with Coleslaw. We mixed the coleslaw mix and dressing as we needed it.
Well, I noticed Sunday that there was still a little coleslaw mix leftover and a bag of cauliflower crumbles that we needed to eat. That is how I came up with the idea to combine them together and make this wonderfully delicious healthy coleslaw.
The coleslaw was so good we are going to make it for the Labor Day holiday that is coming up. Hope you get to make some real soon, maybe you will make some for the holiday weekend too. Enjoy!
Cauliflower Rice Coleslaw
Printable Recipe
In a bowl (or 2 cups measuring cup) make the dressing, add mayonnaise, Truvia, apple cider vinegar, salt, pepper, and pepper flakes. Using a wire whisk, whisk together until smooth and creamy.
Pour dressing mixture over coleslaw mixture, stir until all the vegetables are coated well. Refrigerate 2 hours.
Cook's Note: Leftovers do not always mean dishes made and not all of them eaten. It can also mean packages of food opened and not all used.
Printable Recipe
- 2 cups shredded coleslaw mix (cabbage, purple cabbage, and carrots)
- 1 pkg. (16 oz.) Green Giant Cauliflower Crumbles
- 1 cup mayonnaise
- 1/4-1/2 cup Truvia (or sugar)
- 1/4 cup apple cider vinegar
- 1/2-1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 teaspoon red pepper flakes (optional)
In a bowl (or 2 cups measuring cup) make the dressing, add mayonnaise, Truvia, apple cider vinegar, salt, pepper, and pepper flakes. Using a wire whisk, whisk together until smooth and creamy.
Pour dressing mixture over coleslaw mixture, stir until all the vegetables are coated well. Refrigerate 2 hours.
Cook's Note: Leftovers do not always mean dishes made and not all of them eaten. It can also mean packages of food opened and not all used.
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