Description
A vibrant and crunchy Cauliflower Broccoli Salad featuring fresh florets, sweet raisins, and a creamy tangy dressing. Perfect as a healthy, make-ahead side dish that combines fresh vegetables with a hint of sweetness and optional savory bacon and sunflower seeds for added texture.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets (about 1 small head)
- 2 cups broccoli florets (about 1 small head)
- 1/2 cup red onion, finely chopped
Add-ins
- 1/4 cup raisins or cranberries
- 1/2 cup cooked bacon, crumbled (optional)
- 1/4 cup sunflower seeds (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar or white vinegar
- 2 tbsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Wash and chop the cauliflower and broccoli into bite-sized florets. Remove any tough stems from both.
- Combine Florets: Place the cauliflower and broccoli florets in a large mixing bowl.
- Prepare the Add-ins: Finely chop the red onion and add it to the bowl.
- Add Extra Ingredients: Add the raisins (or cranberries) and crumbled bacon if using. For extra crunch, sprinkle in some sunflower seeds.
- Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), and salt and pepper until smooth and creamy.
- Combine the Salad: Pour the dressing over the cauliflower and broccoli mixture. Toss everything until evenly coated. Taste and adjust the seasoning with additional salt or pepper as needed.
- Chill the Salad: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Serve the salad cold, optionally garnished with extra bacon or sunflower seeds for added texture and flavor.
Notes
- For a vegan version, substitute mayonnaise with a vegan mayonnaise alternative and use maple syrup instead of honey.
- Optional add-ins like bacon and sunflower seeds add texture and flavor but can be omitted to keep the salad vegetarian or lighter.
- Make sure to chill the salad well for best flavor fusion.
- Raisins can be swapped with cranberries for a different tart sweetness.
- This salad keeps well refrigerated for up to 2 days but is best eaten fresh for maximum crunch.
