Our Cauliflower Stir-Fry Salad recipe is Paleo, vegan, and vegetarian-friendly!
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Cauliflower Stir-Fry Salad
Servings 4
Total Time: 30 minutes
Cook Time: 30 minutes
Nutrition Information
calories 314
carbohydrate 59g
protein 18g
fat 5g
saturated fat 2g
polyunsaturated fat 1g
monounsaturated fat 1g
cholesterol 9mg
sodium 1658mg
potassium 2059mg
fiber 29g
sugar 15g
vitamin a 101g
vitamin c 886g
calcium 25g
iron 32g
Ingredients
- 11/2 head(s) cauliflower cut into 1/2 inch pieces
- 11/2 head(s) broccoli cut into 1/2 inch pieces
- 1 medium bell pepper(s), red sliced
- 1 medium bell pepper(s), green sliced
- 1 medium bell pepper(s), yellow sliced
- 1/3 pound(s) green beans, fresh cut
- 8 medium onion(s), green sliced into one inch sections
- 2 cup(s) brussels sprouts halved, about 1/2 lb for 4 servings
- 1 tablespoon(s) garlic powder
- 1 teaspoon(s) sea salt to taste
- 3/4 cup(s) coconut aminos
- 1/2 cup(s) water
- 1 tablespoon(s) ghee or coconut oil
Instructions
- In a wok or large skillet, heat the ghee and water on high for a few minutes or until bubbling. Add the vegetable mixture and sauté for 10 minutes or until the vegetables start to soften.
- Add the garlic powder, sea salt, and coconut aminos to the mixture, stirring frequently. Continue cooking for 5-10 more minutes, or until the vegetables start to brown.
- Serve the mixture warm as a side dish or appetizer, or allow to cool and serve chilled as a cold salad. For additional flavors, top with bacon, chicken, or both!