🥗 Broccoli Cauliflower Salad
Makes about 6–8 servings
Ingredients
Salad Base:
-
2 cups broccoli florets
-
2 cups cauliflower florets
-
1 cup shredded carrots
-
½ cup red onion, finely chopped
-
½ cup chopped red bell pepper (optional)
-
½ cup sunflower seeds or slivered almonds (optional)
-
½ cup dried cranberries or raisins (optional)
Dressing:
-
½ cup mayonnaise
-
2 tbsp apple cider vinegar (or white vinegar)
-
2 tbsp sugar (or honey for a healthier version)
-
Salt & pepper, to taste
👩🍳 Instructions
1. Prep the vegetables
-
Wash and chop broccoli and cauliflower into small florets.
-
Shred carrots and chop onion (and bell pepper, if using).
-
Optional: blanch broccoli and cauliflower for 1–2 minutes to soften slightly, then drain and cool.
2. Make the dressing
-
In a small bowl, whisk together:
-
mayonnaise
-
vinegar
-
sugar/honey
-
salt & pepper
-
Taste and adjust seasoning.
3. Combine salad
-
In a large bowl, mix the broccoli, cauliflower, carrots, onion, bell pepper, nuts, and dried fruit.
-
Pour the dressing over the salad and toss until evenly coated.
4. Chill
-
Refrigerate for at least 1 hour before serving to let flavors meld.
-
Salad tastes even better the next day!
5. Serve
-
Garnish with extra sunflower seeds, slivered almonds, or shredded cheese if desired.
🌟 Tips & Variations
-
Make it lighter: Use Greek yogurt or half mayo, half yogurt for the dressing.
-
Add protein: Mix in cooked bacon bits or diced chicken.
-
Spicy twist: Add a pinch of cayenne pepper or smoked paprika.
-
Extra creamy: Stir in ¼ cup sour cream or cream cheese to the dressing.
If you want, I can also give you a make-ahead version for parties that keeps fresh for 3–4 days.
