Cauliflower Broccoli Salad Recipe
Cauliflower Broccoli Salad Recipe
Table of Contents
Cauliflower Broccoli Salad Recipe
Discover the perfect blend of fresh flavors with this cauliflower broccoli salad recipe. Packed with nutrient rich veggies, a creamy dressing, and delicious toppings, this salad is ideal for a quick lunch, a potluck dish, or a side for any meal. It’s low in calories, high in flavor, and easy to prepare.
Description
This cauliflower broccoli salad recipe is the ultimate healthy and versatile dish you can enjoy all year round. Whether you’re looking for a low carb option, a refreshing side for BBQs, or a nutritious addition to your weekly meal prep, this recipe fits the bill. Both cauliflower and broccoli are superfoods rich in vitamins C and K, antioxidants, and fiber, making this dish as healthy as it is delicious.
The salad combines crunchy vegetables, creamy dressing, and toppings like sunflower seeds, dried cranberries, and shredded cheese to create an irresistible texture and flavor balance. This Cauliflower Broccoli Salad Recipe requires minimal cooking time, which makes it perfect for busy days. You can also customize the ingredients to suit your dietary preferences, such as opting for a vegan dressing or skipping the cheese for a dairy free version.
Not only does this dish taste great, but it’s also visually stunning. The vibrant greens of the broccoli and the pale hues of cauliflower are accentuated by pops of red from the cranberries and the creamy dressing, making it a feast for the eyes and the palate.
Discover a delicious and healthy cauliflower broccoli salad recipe packed with crunchy veggies, a creamy dressing, and wholesome ingredients. Perfect for meal prep, picnics, or a quick side dish, this easy recipe combines fresh cauliflower, broccoli, and tasty add ins for a flavor packed salad everyone will love.
Ingredients
For the Salad:
- 3 cups broccoli florets (bite sized)
- 3 cups cauliflower florets (bite sized)
- 1/2 cup shredded cheddar cheese (optional for a cheesy twist)
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries (or raisins for a sweeter flavor)
- 1/4 cup diced red onion
For the Dressing:
- 1/2 cup mayonnaise (use vegan mayo for a plant based option)
- 1/4 cup plain Greek yogurt (or plant based yogurt for dairy free)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup for vegan)
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Wash and dry the broccoli and cauliflower florets thoroughly. Optional: Blanch the florets in boiling water for 1-2 minutes, then immediately transfer them to an ice bath. This softens the vegetables slightly without compromising their crunch.
- Mix the Salad Base: In a large mixing bowl, combine the broccoli, cauliflower, shredded cheddar cheese, sunflower seeds, dried cranberries, and diced red onion. Toss gently to distribute the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
- Combine Salad and Dressing: Pour the dressing over the salad ingredients. Gently toss to ensure every piece is well coated.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold as a side dish or a light main course.
Notes
- Make Ahead: This salad can be prepared a day in advance, making it a great option for meal prep or gatherings.
- Storage: Store in an airtight container in the fridge for up to 3 days. Stir well before serving.
- Customizations: Add cooked bacon bits for a smoky flavor. Substitute the cranberries with chopped apple or pomegranate seeds for a fruity twist.
- Vegan Option: Use vegan mayonnaise and yogurt, and replace honey with maple syrup.
Cauliflower Broccoli Salad Recipe
Ingredients
- For the Salad:
- 3 cups broccoli florets bite sized
- 3 cups cauliflower florets bite sized
- 1/2 cup shredded cheddar cheese optional for a cheesy twist
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries or raisins for a sweeter flavor
- 1/4 cup diced red onion
- For the Dressing:
- 1/2 cup mayonnaise use vegan mayo for a plant based option
- 1/4 cup plain Greek yogurt or plant based yogurt for dairy free
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup for vegan
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Wash and dry the broccoli and cauliflower florets thoroughly. Optional: Blanch the florets in boiling water for 1-2 minutes, then immediately transfer them to an ice bath. This softens the vegetables slightly without compromising their crunch.
- Mix the Salad Base: In a large mixing bowl, combine the broccoli, cauliflower, shredded cheddar cheese, sunflower seeds, dried cranberries, and diced red onion. Toss gently to distribute the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
- Combine Salad and Dressing: Pour the dressing over the salad ingredients. Gently toss to ensure every piece is well coated.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold as a side dish or a light main course.
Notes
- Make Ahead: This salad can be prepared a day in advance, making it a great option for meal prep or gatherings.
- Storage: Store in an airtight container in the fridge for up to 3 days. Stir well before serving.
- Customizations: Add cooked bacon bits for a smoky flavor. Substitute the cranberries with chopped apple or pomegranate seeds for a fruity twist.
- Vegan Option: Use vegan mayonnaise and yogurt, and replace honey with maple syrup.