Broccoli Cauliflower Salad
A refreshing, crunchy salad that combines nutrient-packed broccoli and cauliflower florets with a medley of red onion, dried cranberries, and toasted almonds. Tossed in a creamy, tangy dressing, this no‐cook salad makes an ideal side dish or light main course for picnics, potlucks, or a healthy everyday meal.
Equipment
- Large Mixing Bowl: For combining the vegetables and mix-ins.
- Small Mixing Bowl: For whisking together the dressing.
- Cutting Board & Sharp Knife: For chopping broccoli, cauliflower, and red onion.
- Measuring Cups & Spoons: To portion out ingredients and dressing components.
- Whisk or Fork: To blend the dressing until smooth.
- Serving Spoon: For gently tossing the salad.
Ingredients
- For the Salad
- 3 cups broccoli florets washed and cut into bite-sized pieces
- 3 cups cauliflower florets washed and cut into bite-sized pieces
- ½ cup red onion finely diced
- ½ cup dried cranberries or raisins, if preferred
- ½ cup toasted slivered almonds or sunflower seeds
- ½ cup shredded cheddar cheese optional, for extra creaminess and flavor
- For the Dressing
- ½ cup mayonnaise or substitute with Greek yogurt for a lighter version
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or granulated sugar; adjust sweetness to taste
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Vegetables:
- Wash and dry the broccoli and cauliflower. Cut them into bite-sized florets.
- Finely dice the red onion.
- Place the broccoli, cauliflower, and red onion in a large mixing bowl.
- Add the Mix-ins:
- Stir in the dried cranberries and toasted almonds.
- If using, add the shredded cheddar cheese.
- Make the Dressing:
- In a small bowl, combine the mayonnaise, apple cider vinegar, and honey.
- Season with salt and pepper.
- Whisk until the dressing is smooth and well combined.
- Combine and Toss:
- Pour the dressing over the vegetable mixture.
- Gently toss the salad with a serving spoon until all ingredients are evenly coated.
- Chill and Serve:
- Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
- Give the salad a final toss before serving chilled.
- Details
- Prep Time: 20 minutes
- (Chopping and mixing ingredients)
- Cook Time: 0 minutes
- (Optional: Toast almonds for 5 minutes if not pre-toasted)
- Total Time: 25–30 minutes
- (Including brief chilling time for enhanced flavor)
- Yield: Approximately 6 servings as a side dish (or 4 servings as a light main course)
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: American (with versatile, fusion-friendly elements)
- Diet: Vegetarian, Gluten-Free
- (For a vegan version, omit the cheese and use vegan mayonnaise)
- Keywords
- broccoli salad, cauliflower salad, healthy salad, crunchy salad, no-cook salad, vegetarian, gluten-free, picnic salad, side dish
- Nutrition (Approximate per 1-Cup Serving)
- Serving Size: 1 cup (about 150 g)
- Calories: ~290 kcal
- Sugar: ~10 g
- (Includes natural sugars from cranberries and a touch from honey)
- Sodium: ~250 mg
- (May vary based on the brand of mayonnaise and added salt)
- Total Fat: ~20 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~14 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: ~4 g
- Protein: ~6 g
- Cholesterol: ~15 mg
- Note: Nutritional values are estimates and can vary with ingredient brands and portion sizes.
Notes
Make Ahead: This salad benefits from a couple of hours in the refrigerator; it can also be made the night before.
Almonds: For extra flavor, toast the slivered almonds in a dry skillet over medium heat for 3–5 minutes until lightly browned. Let them cool before adding.
Dressing Variations: For a tangier twist, add an extra teaspoon of apple cider vinegar or a dash of lemon juice.
Dietary Adaptations:
Lighter Version: Use Greek yogurt in place of mayonnaise.
Vegan Option: Omit the cheddar cheese and opt for a vegan mayo alternative.
Storage: Store in an airtight container in the refrigerator for up to 2 days. Stir well before serving as the dressing may settle.
Almonds: For extra flavor, toast the slivered almonds in a dry skillet over medium heat for 3–5 minutes until lightly browned. Let them cool before adding.
Dressing Variations: For a tangier twist, add an extra teaspoon of apple cider vinegar or a dash of lemon juice.
Dietary Adaptations:
Lighter Version: Use Greek yogurt in place of mayonnaise.
Vegan Option: Omit the cheddar cheese and opt for a vegan mayo alternative.
Storage: Store in an airtight container in the refrigerator for up to 2 days. Stir well before serving as the dressing may settle.