Low Carb "potato" Salad
From ttaaccoo 14 years ago
Ingredients
- 1 head cauliflower, sectioned into baby flowerettes ~ evenly sized shopping list
- 2 yellow onions, chopped , divided use. shopping list
- 3 hard-boiled eggs, chopped shopping list
- 1 small jar pimento, diced or jarred roasted red peppers, chopped 1/3 cup shopping list
- yellow mustard (fluid) 1/3-1/2 cup shopping list
- 1 large dill pickle, chopped plus juice from the jar shopping list
- 2-3 T. sweet relish shopping list
- 3 carrots, chopped shopping list
- 4 stalks celery, chopped shopping list
- 2 teaspoons celery seed shopping list
- 1/2 cup purple cabbage , chopped (optional) shopping list
- 3 Tablespoons mayo (I used Smart Balance) You can make this "no mayo" by using evoo or? or plain yogurt. shopping list
- 1 teaspoon dry dill shopping list
- all-purpose seasoning , a big shake (Frontier) shopping list
How to make it
- Steam the cauliflower. I used 2 trays of my chinese steamer until very tender, and not soggy. Mine took about an hr. As soon as the cauliflower is steamed , dump them into your largest mixing bowl (no metal) gently stir in about a cup of the chopped onion. Throw in 3 or 4 Tablespoons yellow mustard, also the pickles / relish --taste and adjust flavors. Seal your bowl with saran wrap. Refrigerate 4 to 24 hours. Now check flavors again, and then combine all the fresh veggies (the sky's the limit!) Add more chopped onion.
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