veggie crab salad

Recipe by
Wendy Rusch
Cameron, WI

I was basically craving that broccoli salad you often see at get togethers...all I had was cauliflower at the time, so created my own version, then revised into this version the next time. So good with the crab in it, or some leftover cut up chicken. Makes for a meal that way. But very good alone too, as a side dish. In this photo, I had a nectrine added too.

yield serving(s)
prep time 45 Min
method No-Cook or Other

Ingredients For veggie crab salad

  • 1 sm
    head of cauliflower, cut into pieces
  • 1 bunch
    broccoli, cut into pieces
  • I lg
    cucumber, sliced
  • 2
    bell pepper, cut into pieces, any color
  • 1 md
    red onion or sweet, halved and sliced
  • 1 c
    grape tomatoes, halved
  • 8 oz
    swiss cheese, cubed or shredded
  • 1/2 - 3/4 c
    craisins, (dried cranberries)
  • 1 c
    roasted salted almonds, coarsely chopped
  • 3 - 4 c
    crab, imitation...if desired
  • DRESSING
  • 1 1/2 c
    mayonnaise or greek yogurt
  • 1/3 c
    balsamic vinegar or red wine vinegar
  • 1/4 c
    sugar or honey
  • 1 tsp
    sea salt
  • 1/2 - 1 tsp
    course black peper

How To Make veggie crab salad

  • 1
    Place all salad ingredients into large bowl and toss a bit.
  • 2
    In a medium bowl whisk together dressing ingredients until smooth. Poor over veggie mixture. Toss to coat and serve.
  • 3
    Crisp bacon crumbled over this salad is always appreciated!!! I usually do 12 - 16 oz.
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