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Shaved Cauliflower Salad with Coconut-Turmeric Relish

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant shaved cauliflower salad offers a contemporary twist on plant-based dining. By using a mandoline to create wafer-thin slices, the raw cauliflower takes on a delicate, crunchy texture that beautifully carries the bold flavours of the aromatic coconut and turmeric relish. It is a refreshing, colourful dish that works perfectly as a light lunch or a sophisticated side for summer entertaining.

As a versatile vegan recipe, this salad is packed with fragrant spices and healthy fats. The combination of earthy cauliflower and zesty relish makes it an excellent accompaniment to grilled vegetables or as part of a larger Middle Eastern-inspired spread. Serve it immediately to enjoy the contrast between the crisp, raw vegetable and the creamy, golden dressing.

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Ingredients for Shaved Cauliflower Salad with Coconut-Turmeric Relish

  • 1 small or 1/2 large head of cauliflower, core removed

  • 3 tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • Coconut-Turmeric Relish (for serving

  • optional)

How to make Shaved Cauliflower Salad with Coconut-Turmeric Relish

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Very thinly slice cauliflower on a mandoline into a medium bowl. Drizzle with oil and toss to coat; season with salt and pepper.

If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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