Cold Cauliflower Salad with Lettuce

Name: Cold Cauliflower Salad with Lettuce
Total time: 15 min
Ingredients: 1 small head, cut into florets cauliflower; 2 cups, tough stems removed, cut into bite-sized pieces butter lettuce or romaine; 1 to 2 tablespoons fermented soybean paste (doubanjiang or chili bean sauce); to taste salt; 1 tablespoon (optional) vegetable oil

A light and refreshing Chinese appetizer featuring tender cauliflower florets and crisp lettuce leaves dressed in savory fermented bean paste. This chilled dish brings together mild sweetness with fresh, slightly bitter notes for a delightful contrast.

15 min

Easy

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Story

This simple cold salad makes a wonderful appetizer or side dish. The quick blanching keeps the vegetables crisp-tender while the fermented bean paste adds rich umami flavor. For best results, let the salad chill in the refrigerator for about 15 minutes before serving to allow the flavors to meld.

Ingredients

cauliflower 1 small head, cut into florets

butter lettuce or romaine 2 cups, tough stems removed, cut into bite-sized pieces

fermented soybean paste (doubanjiang or chili bean sauce) 1 to 2 tablespoons

salt to taste

vegetable oil 1 tablespoon (optional)

Instructions

Blanch the cauliflower

Bring a large pot of water to a vigorous boil. Add the cauliflower florets and cook for 2 to 3 minutes until they become slightly tender but still hold their shape. Quickly drain and plunge into ice water to stop the cooking. Once cool, drain thoroughly and set aside.

Prepare the lettuce

Blanch the lettuce pieces in boiling water for just 5 to 10 seconds—just until they brighten in color but remain nicely crisp. Immediately transfer to ice water to cool, then drain well and pat dry.

Season and toss

Combine the drained cauliflower and lettuce in a large mixing bowl. Add salt to taste along with the fermented soybean paste. Drizzle with vegetable oil if desired. Toss everything together until evenly coated. Serve right away or cover and refrigerate for 15 minutes before serving for improved flavor development.