Crunchy cauliflower, sweet peas, creamy mayonnaise, and salty cashews come together in this easy cauliflower salad with peas and cashews. It is cool, crisp, and full of texture, making it a perfect side dish for summer meals, picnics, potlucks, or simple weeknight dinners. Best of all, this cauliflower salad recipe takes only a few minutes to prepare and does not require any cooking.
Some recipes stay with you because they are simple, reliable, and always welcome at the table. This cold cauliflower salad is one of those recipes. It is the kind of dish that works just as well beside grilled meat as it does packed for lunch or served at a family gathering. The raw cauliflower gives the salad a fresh crunch, the peas add a gentle sweetness, and the cashews bring a salty bite that makes every spoonful satisfying.
This recipe was a childhood favorite, even though cauliflower and peas may not sound exciting at first. One bite is usually enough to understand why this combination works so well. The creamy dressing coats the vegetables lightly, while the cashews add contrast and flavor. It is a no-fuss salad that tastes fresh, feels hearty, and comes together in about 10 minutes.
If you need a quick summer side dish that can be made ahead, this cauliflower pea salad is an excellent choice. It uses just a handful of ingredients, keeps well in the refrigerator, and is easy to customize with a few simple additions.
ℹ️ Why This Recipe Works
This cauliflower salad is quick, easy, and made with simple ingredients you can find at most grocery stores. There is no baking, boiling, or cooking required, so it is ideal for warm days when you want something cool and refreshing.
The texture is the best part. Fresh cauliflower stays crisp, frozen peas hold their shape after thawing, and salted cashews add a crunchy finish. The mayonnaise ties everything together without overpowering the vegetables.
It also makes a generous amount and stores well when covered in the refrigerator for 3 to 4 days. Serve it as a side dish with dinner, bring it to a picnic, or enjoy it as a light lunch or snack.
🛒 Ingredients You’ll Need
- Cauliflower – Use a fresh head of cauliflower and chop it into small, bite-size florets. Smaller pieces make the salad easier to eat and help the dressing coat everything evenly.
- Onion – Finely chopped yellow onion adds savory flavor without taking over the salad.
- Peas – Frozen peas work best because they hold their texture after thawing and do not become mushy like canned peas can.
- Mayonnaise – Mayonnaise creates the creamy, velvety coating that brings the cauliflower, peas, and cashews together.
- Cashews – Salted cashew halves add crunch and a savory flavor that balances the sweetness of the peas.
- Salt and Pepper – A simple seasoning of salt and pepper finishes the salad and enhances the flavor.
See the recipe card below for the full ingredient amounts and detailed instructions.
📋 Variations
- Onions – For a sweeter flavor, use Vidalia onion. For a sharper bite, try red onion or shallot.
- Additional Vegetables – Diced celery, carrots, or corn can be added for extra color and crunch.
- Jalapeño – Add finely chopped jalapeño if you enjoy a little heat.
- Mayonnaise – Use real mayonnaise for the best flavor and creamy texture.
- Cauliflower Rice – Avoid prepared cauliflower rice for this recipe. Finely chopped fresh cauliflower works better and helps prevent the salad from turning mushy.
🔪 Step-By-Step Recipe Instructions
Step 1: Add the chopped cauliflower, finely chopped onion, frozen peas, salted cashew halves, and mayonnaise to a large mixing bowl. Season with a small amount of salt and pepper.
Step 2: Stir everything together with a large spoon until the vegetables and cashews are evenly coated with the mayonnaise. Make sure the cauliflower pieces are well distributed so every serving has a good mix of crunch, sweetness, and saltiness.
Step 3: Serve the salad immediately, or cover it and chill it until ready to serve. This easy cauliflower salad is best served cold and makes a refreshing side dish for picnics, cookouts, lunches, and family dinners.
🙋 Recipe FAQs
Cut the cauliflower into small bite-size florets. Large pieces can be difficult to chew in a cold salad, so smaller pieces work best. After chopping, wash the cauliflower thoroughly and let it drain before mixing it with the other ingredients.
Yes. This cauliflower salad can be made 1 day ahead of time. Keep it covered in the refrigerator until ready to serve.
This salad should be served chilled. The vegetables are meant to stay raw and crisp, and the creamy dressing tastes best cold.
💭 Expert Tips
- Start with ¼ cup mayonnaise so the salad is lightly coated. If you prefer a creamier salad, add a little more and stir until it reaches your preferred texture.
- Use frozen peas, not canned peas. Frozen peas keep their shape and add a pleasant bite, while canned peas can become too soft.
- Do not cook the vegetables. The fresh, raw crunch is what makes this cauliflower salad so good.
- For the best texture, chop the cauliflower into small pieces rather than leaving large florets.
- Keep leftovers in a covered container in the refrigerator. The salad will last for 3 to 4 days.
🥗 More Salad Recipes
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Easy Orzo Pasta Salad Recipe
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Italian Style Pasta Salad
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Roasted Broccoli Salad with Pine Nuts and Feta
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Avocado Egg Salad
Cauliflower Salad with Peas and Cashews
Ingredients
- 1 cup frozen peas
- 1 head of cauliflower, chopped into bite-size pieces
- ½ cup salted cashew nuts, halves
- ¼ cup onion, finely chopped
- ¼ cup mayonnaise
- salt and pepper to taste
Instructions
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Chop the cauliflower into small bite-size pieces, then wash thoroughly and drain well.
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Add the frozen peas, chopped cauliflower, cashew halves, chopped onion, and mayonnaise to a large bowl. Stir until everything is evenly combined.
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Season with salt and pepper to taste.
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Serve immediately or chill until ready to serve. Store leftovers covered in the refrigerator.
Notes
- Start with ¼ cup mayonnaise and add more only if you prefer a creamier salad.
- Frozen peas are recommended because they keep their texture and do not become mushy.
- This cauliflower salad is excellent for picnics, lunches, snacks, and easy dinner sides.
- The vegetables are meant to be raw, so do not cook them before making the salad.
- Keep refrigerated in a covered container for 3 to 4 days.