Cauliflower Salad Recipe (Thai-Style, Ready in Minutes)
Serves: 5 | Prep Time: 10 minutes | Cook Time: 4 minutes | Total: ~14 minutes
If you’re searching for a bold, weeknight-friendly cauliflower salad recipe, this quick Thai-inspired salad is a winner. It uses the microwave to speed things up and layers tender cauliflower with shrimp, pork, and a tangy-spicy dressing. It also fits beautifully into your list of simple cauliflower salad recipes for meal prep or easy entertaining.
Ingredients
- 200 g cauliflower, cut into bite-size florets
- 100 g shrimps, shelled
- 100 g pork (cooked in microwave; see steps)
- 1 tbsp fried sliced shallot
- 1 tbsp fried sliced garlic
- 1½ tbsp roasted chilli paste (sweet “nam prik pao” style)
- 4 tbsp coconut cream
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp fish sauce
- 24 small chillies, finely chopped (adjust to taste)
- Lettuce leaves, for garnish (optional)
Instructions
- Steam the cauliflower (microwave): Place the cauliflower on a microwave-safe plate and cover loosely with a vented microwave-safe lid or plastic wrap (leave a corner open for steam). Microwave on High (600–700W) for 1½ minutes, until crisp-tender. Set aside.
- Cook the shrimp (microwave): Put the shrimps in a small microwave-safe dish, cover, and microwave on High for 1 minute until opaque. Do not overcook.
- Cook the pork (microwave): In the same (or another) microwave-safe dish, cook the pork on High for 1 minute or until done. Shred or thinly slice while warm.
- Make the dressing: In a bowl, whisk together roasted chilli paste, coconut cream, lime juice, fish sauce, and the chopped chillies until smooth and glossy.
- Assemble the salad: Arrange the cauliflower on a serving platter. Top with the shrimp and shredded pork. Pour the dressing evenly over the salad.
- Finish & serve: Sprinkle with fried shallot and fried garlic. Garnish the platter with lettuce leaves if you like. Serve warm or at room temperature.
Recipe Tips & Variations
- Heat control: 24 bird’s-eye chillies is fiery—scale down for a milder salad or remove seeds.
- Protein swaps: Use chicken, tofu, or only shrimp for a lighter version.
- Creaminess: For a richer dressing, add 1–2 extra tablespoons of coconut cream.
- Crisp factor: Add sliced cucumber or blanched green beans for crunch and color.
- Make-ahead: Keep cooked components and dressing separate in the fridge up to 24 hours; combine just before serving.
Why You’ll Love This Cauliflower Salad
- Fast: Microwave shortcuts mean dinner on the table in minutes.
- Flavor-packed: Lime, fish sauce, and roasted chilli paste create a perfect sweet-salty-spicy balance.
- Flexible: Great warm or room temp—ideal for potlucks and quick lunches.
