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close up of Dill Pickle Salad with Cauliflower

Dill Pickle Salad With Cauliflower

This Dill Pickle Salad made with cauliflower and cheddar cheese is the perfect low carb summer salad!
Prep Time 20 minutes
refrigerate 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Holly

Equipment

Ingredients

  • 5 cups cauliflower florets
  • ¼ cup pickle juice
  • ¾ cup pickles sliced
  • ⅔ cup cheddar cheese diced
  • 3 Tablespoons white onion finely diced
  • 2 Tablespoons fresh dill

Dressing

  • ⅔ cup mayonnaise
  • ⅓ cup sour cream
  • 4 Tablespoons pickle juice
  • ⅛ teaspoon cayenne pepper
  • salt & pepper to taste

Instructions

  • Toss cauliflower with pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
  • Combine all dressing ingredients in a small bowl and mix well.
  • Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Nutrition

Calories: 275kcal | Carbohydrates: 7g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 724mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 41mg | Calcium: 134mg | Iron: 1mg