If you’re craving a light, colorful side that’s fresh, crunchy, and low carb, this Cauliflower Broccoli Salad has your name on it. It’s an easy recipe bursting with veggies, sweet pops of cranberry, and a tangy-sweet dressing you’ll want again and again.
I whipped this up for my sister’s garden party last summer, and it was the first thing to disappear—trust me, you’ll want the recipe in your back pocket.
Why You’ll Love This Recipe
Let’s jump right in:
– No cooking required—simply chop and toss for a stress-free prep that takes just minutes.
– Ready in under 45 minutes (including chill time), so you can prep ahead for busy weeknights.
– Fresh and crunchy with colorful cauliflower, broccoli, and pop-in-your-mouth cherry tomatoes.
– Naturally low carb and light, yet filling enough as a side dish or a stand-alone snack.
– Perfect for summer potlucks, picnics, or BBQs—feeds a crowd and vanishes fast.
– Packed with fiber, vitamins, and antioxidants—your veggie fix never tasted so good.
– Versatile ingredients let you swap nuts, seeds, or fruit to match your mood or pantry.
– Easy to scale up or down, and make-ahead friendly—you’ll thank yourself when time’s tight.
– Gluten free and customizable for vegan, keto, or other diets with simple swaps everyone will love.
Ingredients
Gather these fresh veggies and pantry staples, and you’ll have something special:
– 1 small head cauliflower (about 4 cups florets), chopped
– 1 small head broccoli (about 4 cups florets), chopped
– ½ cup red onion, thinly sliced
– ½ cup dried cranberries (or raisins)
– ½ cup toasted sunflower seeds (or slivered almonds)
– ½ cup cherry tomatoes, halved
– ¼ cup fresh parsley, chopped
– ¾ cup mayonnaise (or Greek yogurt)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey (or maple syrup)
– Salt and pepper, to taste
Directions
Now that your ingredients are ready, here’s a step-by-step to turn them into magic:
1. Chop your cauliflower and broccoli into bite-sized pieces. Aim for uniform florets so each forkful feels consistent. (Tip: a sharp chef’s knife or kitchen shears makes this quick and safe.)
2. Slice the red onion into thin half-moons and halve the cherry tomatoes. This adds juiciness and bright color. (Pro tip: soak the onion in cold water for a few minutes if you prefer a milder bite.)
3. In a small bowl, whisk together mayonnaise, apple cider vinegar, and honey until smooth and creamy. Season with salt and pepper to taste. (Feel free to tweak the tang or sweetness to your liking.)
4. In a large serving bowl, combine cauliflower, broccoli, onion, tomatoes, cranberries, sunflower seeds, and parsley. Gently toss so the colors mingle beautifully. (Using a silicone spatula helps you get every bit off the sides.)
5. Pour the dressing over the veggies and toss until everything is lightly coated. You’ll notice the flavors start to mingle right away—don’t be shy about coating each piece.
6. Cover and refrigerate for at least 30 minutes to let flavors meld and the textures soften just a notch. (I often make it the night before; by morning, it tastes even better.) Give it a final gentle toss before serving.
Servings & Timing
Wondering if it fits your schedule? Here’s the scoop:
– Yields 8 servings
– Prep Time: 15 minutes; Chill Time: 30 minutes—45 minutes total
Variations
Feeling a bit adventurous? Try one of these playful twists:
– Swap half the mayo for Greek yogurt for a tangy, lower-fat twist.
– Add crumbled feta and olives for a Mediterranean flair.
– Toss in diced apples and walnuts for extra crunch and natural sweetness.
– Mix in cooked quinoa for a protein boost and heartier salad.
– Substitute pepitas or chopped almonds if you’re nut-free.
– Stir in fresh mint leaves for a bright, herbal note.
Storage & Reheating
Got leftovers? No problem—here’s how to store and revive it so it stays crisp:
Store in an airtight container in the fridge for up to 3 days. If the salad seems a bit dry after a day or two, drizzle a splash of vinegar or lemon juice and stir gently to refresh. No reheating needed since it’s best enjoyed cold or at room temperature.
FAQs
Still mulling over details? I’ve gathered the most common questions right here:
– **Can I prep this salad the night before?** Absolutely—chilling overnight deepens the flavors; just give it a quick toss before serving.
– **Is this recipe gluten free?** Yes! It’s naturally gluten free and low carb, making it perfect for many diets.
– **Can I use frozen broccoli or cauliflower?** You can, but thaw and drain thoroughly to avoid a watery salad.
– **How can I make it vegan?** Swap mayo for vegan mayo or creamy cashew yogurt and you’re all set.
– **What else can I add for protein?** Grilled chicken, chickpeas, or cooked quinoa all work beautifully.
– **My salad tastes bland—any tips?** Try boosting the vinegar or honey, or add a pinch of garlic powder for extra zing.
– **Can I make this nut-free?** Yes—use sunflower or pumpkin seeds instead of nuts to keep that crunch.
– **Does this salad freeze well?** Freezing isn’t ideal; the veggies get too soft and lose their signature crunch.
Conclusion
So, ready to brighten up your next meal? Here’s a final thought: this Cauliflower Broccoli Salad is the easiest way to pile on vibrant veggies, enjoy a light yet satisfying side dish, and please a crowd with minimal fuss. I’d love to hear how it turned out—whether you doubled the batch or put your own spin on it—so drop a comment below or tag me on Instagram. And if you’re hunting for more low carb, veggie-forward recipes, don’t miss my Zucchini Caprese or Rainbow Cabbage Slaw over in the sidebar!
Cauliflower Broccoli Salad
Ingredients
- 1 small head cauliflower about 4 cups florets, chopped
- 1 small head broccoli about 4 cups florets, chopped
- 1/2 cup red onion thinly sliced
- 1/2 cup dried cranberries (or raisins)
- 1/2 cup sunflower seeds toasted (or slivered almonds)
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh parsley chopped
- 3/4 cup mayonnaise (or Greek yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- Salt and pepper to taste
Instructions
- Chop cauliflower and broccoli into bite-size pieces, aiming for uniform florets. A sharp knife or kitchen shears makes this quick and safe.
- Thinly slice red onion into half-moons and halve cherry tomatoes for juiciness and color; soak onion briefly in cold water if you prefer milder flavor.
- Whisk together mayonnaise, apple cider vinegar, and honey until smooth; season with salt and pepper and adjust tang or sweetness as desired.
- In a large bowl, toss cauliflower, broccoli, onions, tomatoes, cranberries, sunflower seeds, and parsley together until well mixed.
- Pour the dressing over the veggies and toss until each piece is lightly coated and flavors begin to meld.
- Cover and refrigerate for at least 30 minutes (or overnight) to let flavors deepen; give it a final toss before serving.
Notes
Nutrition
