Broccoli Cauliflower Salad
Broccoli Cauliflower Salad is a colorful and crunchy dish that combines fresh broccoli and cauliflower with a creamy, tangy dressing. Perfect for picnics, potlucks, or as a delightful side for any meal, this salad tantalizes the taste buds while providing a burst of nutrition. Easy to prepare and visually appealing, it’s sure to become a favorite at gatherings with family and friends.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 1/2 cup red onion, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds, toasted
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar or honey
- Salt and pepper to taste
Instructions
- Rinse and trim broccoli and cauliflower into bite-sized florets.
- Finely chop the red onion.
- In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar or honey, salt, and pepper until smooth.
- In a large bowl, combine broccoli, cauliflower, red onion, cranberries, and sunflower seeds.
- Pour the dressing over the salad mix and gently toss until well-coated.
- Cover and chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 9g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: For added sweetness, consider including diced apples or grapes. Swap sunflower seeds for walnuts or pecans for a different crunch. If you prefer a vegan option, use olive oil and lemon juice for the dressing.