Name: Low Carb Antipasto Cauliflower Rice Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 3 cups raw cauliflower florets; 1/2 cup of shredded asiago cheese; 1/2 cup of bell peppers, finely diced; 3 oz total of salami, pepperoni, capricoloa (diced finely*); 1/2 cup red onions, very thinly sliced; 1/2 cup kalamata and green olives, choppped (about 24 olives total*); 1/4 cup apple cider vinegar; 1/2 cup olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon Italian seasonings; 2 cloves garlic, crushed; 1/4 teaspoon dry mustard

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If you are looking for a delicious keto salad this summer, you have to try this low carb antipasto cauliflower rice salad. It’s full of color and tasty antipasto ingredients like salami, asiago cheese, peppers, olives and more. Just chop and toss and you will have a delicious low carb lunch or picnic salad in minutes. Just 5.2g net carbs per serving!

You might also like this low carb Italian sub salad!

closeup of a bright blue bowl with low carb antipasto cauliflower rice salad — This post contains affiliate links. For more information visit our policies page.

I have many antipasto flavored recipes on this blog because it’s something my husband really likes and yes I do too. Today I was looking at an old post for 5 low carb cauliflower salads in a jar and remember how good cauliflower rice is as a salad.

So I gathered all my antipasto type ingredients and just quickly chopped up this salad. My husband REALLy liked it. It’s crunchy, colorful and full of flavor. You can eat for a low carb lunch or take it to picnic or party. No one will know it’s low carb and each serving has only 5.2g net carbs!

Low Carb Antipasto Cauliflower Rice Salad
Recipe In A Nutshell

Add cauliflower florets to a food processor and pulse until it resembles rice. Don’t chop it too much though.
Finely chop all of the vegetables, meats and olives and grate the cheese.
Whisk together the olive oil, vinegar, garlic and spices and set aside.
Mix everything together including the dressing. Refrigerate until ready to eat.
Scroll to the bottom for the full recipe card you can print and save for later.

aerial view of a white plate and bright blue bowl on a blue paisley towel filled with keto antipasto cauliflower rice salad — This antipasto cauliflower rice salad make a tasty keto lunch or dinner in the summertime.

What Ingredients To Use

The base of this recipe is raw cauliflower rice. Cauliflower rice is great for salad because it never get’s soggy, it’s nice and crunchy and basically has a neutral taste much like lettuce.

The other ingredients I used you can see below. I used chopped kalamata and green olives, bell peppers, red onions, asiago cheese, and a variety of Italian meats. I bought a deli tray at Aldi that contained salami, Calabrese, and capocollo. You can use whatever meats you like but usually it’s something like salami, pepperoni or ham.

By the way you can use whatever antipasto items you’d like. Some other things you can include are grape tomatoes, artichoke hearts, various cheeses or sun dried tomatoes.

green bowl with chopped antipasto ingredients for cauliflower salad: riced cauliflower, chopped Italian deli meat, peppers, olives, cheese and onions — You can try different meats and cheeses as well as other antipasto ingredients like sun dried tomatoes or artichoke hearts.

Delicious Keto Salad Dressing

This is a my go to Italian dressing that I learned from my sister’s blog Hearth and Vine. She made these salad dressing herb mixes and gave it to us as gifts. It’s so good!

I ran out of the mix but I use the same basic recipe. You just whisk together olive oil and vinegar with garlic, Italian seasoning, dried mustard, salt and pepper. I need to make some more of Patti’s seasoning mix because we use this salad dressing all the time.

closeup of a white plate with a serving of keto antipasto cauliflower rice salad

Let’s Make This Keto Antipasto Salad!

To make this cauliflower rice salad, you first chop up the cauliflower. I like to use fresh cauliflower rice because the frozen is sometimes soggy. But use what you have.

To make cauliflower rice, just add the florets to a food processor and pulse until it looks like rice. Don’t process it too much as you want it to hold up to the rest of the veggies.

Chop the rest of the ingredients very fine. I use a mandoline to make the red onions as thin as possible and the peppers and olives I chopped into as small of pieces as I can.

white plate with low carb antipasto salad and a blue bowl in the background — You can find all of these ingredients at Aldi or most grocery stores. You might even have everything in your refrigerator and pantry.

I also chopped up the meats into small pieces and grated the asiago cheese myself. I like to use a fine grater or microplane for cheese because it makes it light and airy.

Mix together the dressing and toss the cauliflower salad. Refrigerate it until you are ready to eat.

Recipe Tips And Notes

I like to use raw cauliflower and make rice out of it in the food processor. It’s crunchier and tastes better than frozen or bagged.
You can use a variety of ingredients for an antipasto salad. Pick from olives, peppers, any sharp cheese, tomatoes, pickled or roasted peppers, red onions, green onions, sun dried tomatoes, artichoke hearts, salami, pepperoni, ham or other Italian lunch meats.
Make sure to chop the vegetables and meats finely so they are just a bit bigger than the cauliflower rice. That way the cauliflower won’t get lost in the salad.
Refrigerate before eating. Tastes great the next day too.

closeup of a forkful of low carb antipasto cauliflower rice salad with blue bowl in background

Well I know this antipasto caulflower rice salad will be eaten a lot this summer because both me and my husband loved it. It’s a nice salad that is more like a meal and it’s so easy.

The nutritional information for 1 serving is:

336 cals / 30.1g fat / 6.8g carbs / 1.6g fiber / 10g protein = 5.2g net carbs