This is the most beautiful time of year in Seattle. However reluctantly, summer has finally arrived. Because of the rain we get through much of the year, everything is green and lush, and now that the sun comes out to play every day, the colors are so vibrant that you can lose yourself in them. Every June, I am awed again by the infinite shades of green that are possible in nature.
To me, summertime is made for salads. One of my favorites was always crab pasta salad, but “pasta” and “swimsuit season” should not be used in the same sentence. I asked myself what could substitute for pasta to make a low-carb version of the delicious side. I decided to try it with steamed cauliflower.
This is a healthy, relatively light, low carb salad that tastes amazing. Because I needed to use enough other ingredients to balance out an entire head of cauliflower, this made enough salad to feed an entire softball team. If you’re bringing it to a potluck, make the recipe as shown. If you’re making it for your family and don’t want a ton of leftovers, I suggest you cut the recipe in half.
Recipe: Cauliflower-Crab Salad with Cilantro-Lime Mayonnaise1 head of cauliflower
2-3 pounds of imitation crab
1 lb bag of frozen peas, thawed
2 stalks of celery, diced
2 carrots, diced
½ C onion, diced
2 C low fat or fat-free mayonnaise
1 ½ C fresh cilantro, minced
1 T lime juice
1 t soy sauce
1 packet Splenda (or ½ t sugar)
Lime zest to taste
Cut the cauliflower into small chunks and steam until crisp-tender, about 10-12 minutes. If you don’t have a steamer, you can put them in a microwave with a little water. Microwave a minute or two at a time until the cauliflower reaches the desired texture. Cool to room temperature.
Put the cauliflower and remaining salad ingredients in a large bowl. Stir together the dressing ingredients, then fold gently into the salad to get everything coated. I used about ½ t of lime zest to give the dressing a nice limey bite.