Here’s a detailed, step-by-step recipe for a delicious Cauliflower & Broccoli Salad. I’ll break it down into ingredients, preparation, and tips for the best results.
Cauliflower & Broccoli Salad Recipe
Ingredients
Vegetables:
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2 cups broccoli florets (washed and chopped into bite-sized pieces)
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2 cups cauliflower florets (washed and chopped into bite-sized pieces)
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1 medium red bell pepper (diced)
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1 small red onion (finely chopped)
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½ cup shredded carrot (optional, for color & crunch)
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½ cup cherry tomatoes (halved, optional)
Dressing:
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¾ cup mayonnaise (or Greek yogurt for lighter version)
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1 tablespoon apple cider vinegar or lemon juice
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1 tablespoon honey or sugar (adjust to taste)
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1 teaspoon Dijon mustard
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Salt and pepper to taste
Extras (optional but delicious):
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¼ cup chopped fresh parsley or cilantro
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¼ cup toasted sunflower seeds, pumpkin seeds, or slivered almonds
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¼ cup crispy bacon bits or cooked pancetta (for non-vegetarian version)
Instructions
1. Prepare the vegetables
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Wash broccoli and cauliflower thoroughly.
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Cut into small, bite-sized florets.
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Optional: blanch broccoli and cauliflower for 1–2 minutes in boiling water, then immediately transfer to ice water. This keeps them bright green and slightly tender but still crisp.
2. Chop additional veggies
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Dice the red bell pepper and red onion.
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Shred carrot if using.
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Halve cherry tomatoes if using.
3. Make the dressing
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In a medium bowl, whisk together:
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Mayonnaise
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Apple cider vinegar or lemon juice
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Honey
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Dijon mustard
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Salt & pepper
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Taste and adjust seasoning—dressing should be slightly tangy and a little sweet.
4. Combine salad
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In a large mixing bowl, combine broccoli, cauliflower, bell pepper, onion, carrot, and tomatoes.
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Pour dressing over the vegetables.
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Gently toss until all pieces are evenly coated.
5. Add extras
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Fold in parsley, seeds, or bacon bits if using.
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Sprinkle a little more salt and pepper if needed.
6. Chill and serve
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Cover the salad and refrigerate for at least 1 hour. This allows the flavors to meld and the dressing to coat the vegetables fully.
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Serve cold as a side dish or light meal.
Tips for the Best Salad
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Crunch factor: Raw vegetables give a satisfying crunch; blanch lightly if you prefer a slightly softer texture.
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Make ahead: This salad tastes even better after sitting in the fridge for a few hours or overnight.
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Variations: Add diced apples or raisins for a sweet twist, or use Greek yogurt in place of mayo for a healthier version.
If you want, I can also give you a “restaurant-style” creamy version with bacon, cheddar, and sunflower seeds—it’s a crowd favorite and super rich in flavor.