Enjoy a healthy twist on the classic potato salad with this low carb cauliflower and turnip version. With the same great flavors as traditional potato salad, this dish is perfect for those following a low-carb or keto diet. The combination of cauliflower and turnip creates a wonderful texture that is similar to potatoes, and the creamy dressing brings it all together. This salad can be served as a side dish or a light lunch option. It's easy to make and guaranteed to be a crowd-pleaser!
Ingredients
- 1 medium cauliflower, cut into florets
- 2 medium turnips, peeled and diced
- 4 slices of bacon, cooked and crumbled
- 2 green onions, sliced
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Directions
- In a large pot, bring water to a boil and add cauliflower florets and diced turnips. Cook for 8-10 minutes or until vegetables are tender but still slightly firm. Drain and set aside to cool.
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, salt, and pepper.
- Once the cauliflower and turnips have cooled, transfer them to a large mixing bowl. Add the sliced green onions and crumbled bacon.
- Pour the creamy dressing over the vegetables and toss gently to coat.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
