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–+ servings

Broccoli Cauliflower Salad

A refreshing and crunchy salad made with fresh broccoli and cauliflower, tossed in a creamy dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, side
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets fresh
  • 2 cups cauliflower florets fresh
  • 1 cup cherry tomatoes halved
  • 1 cup red onion diced
  • 1 cup shredded carrots
Dressing
  • 1 cup mayonnaise or Greek yogurt for a lighter option
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

Method
 

Prepare the Vegetables
  1. Wash and chop the broccoli and cauliflower into bite-sized florets.
  2. Halve the cherry tomatoes and dice the red onion.
  3. Shred the carrots if not pre-shredded.
Make the Dressing
  1. In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, garlic powder, salt, and black pepper until smooth.
Combine and Serve
  1. In a large mixing bowl, combine the chopped vegetables and pour the dressing over them.
  2. Toss everything together until the vegetables are well coated with the dressing.
  3. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 3gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

This salad can be made a day ahead and stored in the refrigerator. It tastes even better after the flavors have had time to blend.

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