Description
A refreshing and crunchy salad made with cauliflower and broccoli, dressed in a creamy mixture that adds a delightful twist.
Ingredients
Scale
- 2 cups cauliflower florets (about 1 small head)
- 2 cups broccoli florets (about 1 small head)
- 1/2 cup red onion, finely chopped
- 1/4 cup raisins (or cranberries)
- 1/2 cup cooked bacon, crumbled (optional)
- 1/4 cup sunflower seeds (optional)
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar (or white vinegar)
- 2 tbsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Wash and chop the cauliflower and broccoli into bite-sized florets. Remove any tough stems from both.
- Place the florets in a large mixing bowl.
- Finely chop the red onion and add it to the bowl.
- Add the raisins (or cranberries) and crumbled bacon (if using) to the bowl. If you want a bit of extra crunch, sprinkle in some sunflower seeds.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and salt and pepper to taste. The dressing should be smooth and creamy.
- Pour the dressing over the cauliflower and broccoli mixture. Toss everything together until evenly coated. Taste and adjust the seasoning with more salt or pepper if needed.
- Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together.
- Serve the salad cold, garnished with extra bacon or sunflower seeds if desired.
Notes
- Feel free to substitute the raisins with cranberries for a different flavor profile.
- Sunflower seeds add a nice crunch but can be omitted if you prefer.
- This salad can be made a day in advance; just keep it covered in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg