Broccoli Cauliflower Salad

Name: Broccoli Cauliflower Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 medium head of broccoli, chopped; 1 small head of cauliflower, chopped; 1/2 red onion, finely chopped; 1/2 cup shredded carrots; 1/2 cup raisins or dried cranberries; 1/4 cup sunflower seeds; 1/2 cup Greek yogurt (or vegan alternative); 2 tablespoons mayonnaise (or vegan mayo); 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

0 minutes

Calories

210

This Broccoli Cauliflower Salad is a colorful and nutritious dish that brings together crunchy vegetables and a tangy, creamy dressing. The combination of fresh broccoli, cauliflower, and shredded carrots gives it a delightful crunch, while the raisins or dried cranberries add a sweet contrast. Topped with sunflower seeds, this salad offers a satisfying mix of textures and flavours.

Not only is this salad packed with essential nutrients, but it also takes just 15 minutes to prepare, making it an ideal option for a quick and healthy side dish or light lunch. Whether you're meal prepping for the week or looking for a refreshing addition to your next family gathering, this Broccoli Cauliflower Salad is sure to impress with its balance of freshness and flavor.

Ingredients

1 medium head of broccoli, chopped
1 small head of cauliflower, chopped
1/2 red onion, finely chopped
1/2 cup shredded carrots
1/2 cup raisins or dried cranberries
1/4 cup sunflower seeds
1/2 cup Greek yogurt (or vegan alternative)
2 tablespoons mayonnaise (or vegan mayo)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

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Directions

Begin by preparing the vegetables: wash and chop the broccoli and cauliflower into small florets. Peel and grate the carrots. Set aside.
In a large bowl, combine the broccoli, cauliflower, red onion, carrots, raisins (or dried cranberries), and sunflower seeds.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the vegetable mixture and toss to coat evenly.
Taste and adjust seasoning as needed. If you'd like more tang, add extra apple cider vinegar or mustard.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Nutrition

Serving Size: 1
per serving: Calories; 210

Amount/Serving % Daily Value

Fat: 13 grams; 17%
Saturated Fat: 2 grams; 10%
Cholesterol: 5 milligrams; 2%
Sodium: 180 milligrams; 8%
Carbs: 20 grams; 7%
Protein: 5 grams
Sugar: 12 grams
Fiber: 5 grams; 28%

10 Tips for Cooking This Dish

Fresh Ingredients: Use fresh, firm broccoli and cauliflower to ensure the salad has a nice crunch.
Customise the Dressing: Feel free to adjust the dressing according to your taste. Add more mustard for a tangy kick or swap the mayo for a vegan option.
Make Ahead: This salad tastes even better after sitting for an hour or two, so feel free to prep it ahead of time and let the flavors meld.
Add Fresh Herbs: Experiment with adding fresh herbs like parsley or dill to give the salad a refreshing twist.
Toss Gently: Be gentle when tossing the vegetables with the dressing so you don’t break the florets.
Add Protein: For a more filling meal, consider adding cooked chicken or tofu cubes.
Substitute Seeds: If sunflower seeds aren't your favourite, swap them for pumpkin seeds or chopped nuts like almonds or walnuts.
Adjust Sweetness: If you prefer a sweeter salad, increase the amount of raisins or dried cranberries.
Use a Handheld Grater: Grating the carrots by hand can give a more rustic texture than using a food processor.
Serve Cold: For the best experience, refrigerate the salad for at least 30 minutes before serving to enhance the flavors.

Serve It With Suggestions

Grilled Chicken: Serve this salad alongside some grilled chicken for a protein-packed meal.
Quinoa or Rice: Pair it with a grain-based side like quinoa or brown rice to make it a complete meal.
Avocado: Add slices of fresh avocado for an extra dose of creaminess and healthy fats.
Crusty Bread: Serve with a warm, crusty piece of whole-grain bread to scoop up the salad.
Roasted Vegetables: Pair with roasted vegetables like sweet potatoes or Brussels sprouts for a hearty, veggie-filled meal.

FAQ's

Q: Can I make this salad ahead of time?
A: Yes, this salad can be made ahead of time. It will keep well in the refrigerator for up to 2 days. Just be sure to toss it before serving.

Q: Can I use a different dressing?
A: Absolutely! You can swap out the creamy dressing for a vinaigrette or lemon-tahini dressing if you prefer a lighter, oil-based option.

Q: How long does this salad last in the fridge?
A: This salad can last up to 2 days in the fridge. However, it’s best enjoyed fresh to maintain the crunch of the veggies.

Q: Can I add protein to this salad?
A: Yes, you can add grilled chicken, tofu, or even chickpeas to make this salad more filling and balanced.

Q: Is this salad gluten-free?
A: Yes, this Broccoli Cauliflower Salad is naturally gluten-free. Just make sure your mayo and other dressings are also gluten-free if needed.

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Broccoli Cauliflower Salad