Eat-the-Rainbow Salad (Paleo, AIP)
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4 c cauliflower, chopped into large florets
  • ½ c radish, chopped
  • ½ c carrot, chopped
  • ½ c celery, chopped
  • ½ c red cabbage, chopped
  • 2 green onions, chopped
  • Dressing:
  • ¼ c avo oil
  • 1 tbsp ume plum vinegar
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • ½ tsp pepper
  • ¼ tsp salt*
  • 1 tsp dried oregano
  1. Preheat oven to 400 degrees F. Place washed cauliflower florets on parchment-lined baking sheet. Roast for 10-15 minutes.
  2. While cauliflower is roasting, prepare the dressing. I like to add all the dressing ingredients in a small mason jar and shake vigorously to combine.
  3. Remove cauliflower from oven and put in a food processor. Pulse a few times until texture is coarse but not fine.
  4. Mix cauliflower, radish, carrot, celery, red cabbage, green onion, and dressing in a bowl. Stir thoroughly. Best chilled before dishing up!
  5. *You may want to start by eliminating the salt and then salting to taste since the ume plum vinegar is quite salty to begin with.
Recipe by Eat Heal Thrive at