Zucchini-Cauliflower Toss
A vibrant, healthy vegetable toss featuring zucchini and cauliflower in a tangy mustard-vinegar dressing, perfect for light lunches or side dishes that appeal to vegetable lovers.
Ingredients
- 1/2 cup water ⓘ
- 1/4 cup vinegar ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 tablespoon olive oil ⓘ
- 2 teaspoons prepared mustard
- 1/2 teaspoon garlic salt ⓘ
- 1/4 teaspoon celery seed ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 packets Equal ⓘ
- 3 cups cauliflower slices ⓘ
- 2 cups sliced zucchini ⓘ
- 1 red sweet pepper, cut in thin strips ⓘ
- 2 green onions, chopped ⓘ
Instructions
- In a small saucepan, combine water, vinegar, cornstarch, olive oil, prepared mustard, garlic salt, celery seed, and pepper.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Remove from heat; stir in Equal sweetener.
- In a large bowl, combine sliced cauliflower, sliced zucchini, red pepper strips, and chopped green onions.
- Toss vegetables with the dressing until evenly coated.
- Cover and chill for 2 to 24 hours, stirring occasionally, before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs like dill or parsley in the dressing. If you prefer a spicier kick, add a pinch of red pepper flakes. You can substitute equal amounts of apple cider vinegar for a different tang or use agave syrup instead of Equal for a natural sweetener. This dish can be made vegan by ensuring the mustard and cornstarch are plant-based.
Serving Suggestions
This refreshing Zucchini-Cauliflower Toss pairs beautifully with grilled proteins, making it a perfect side for summer barbecues. Consider serving alongside your favorite vegan recipes or a light vinaigrette, and it can also be enjoyed as a filling for wraps or sandwiches. Garnish with fresh herbs for an extra pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. For best results, enjoy the salad cold and avoid reheating, as the texture of the vegetables may suffer.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Cauliflower Toss contains roughly 652 calories, with 5g protein, 84g carbohydrates, and 34g fat. It is an excellent source of vitamin C (69% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 3g of dietary fiber toward your daily target.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh for this recipe?
While fresh vegetables provide the best texture and flavor, you can use frozen cauliflower and zucchini. Just make sure to thaw and drain them well to avoid excess moisture in the salad. The dressing will still work well with frozen veggies, but fresh is always recommended for optimal crunch.
How do I make this dish gluten-free?
This recipe is naturally gluten-free as it does not contain any wheat-based ingredients. Just ensure that the mustard you use is labeled gluten-free, as some brands may contain additives that are not gluten-free. Enjoy this dish worry-free if you're following a gluten-free diet!
What can I serve with the Zucchini-Cauliflower Toss?
This dish pairs well with grilled chicken or fish for a hearty meal or can serve as a light lunch on its own. For a complete meal, consider serving it with a side of whole grain rice or quinoa, and a refreshing drink like Sparkling Raspberry Cooler to complement the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).