Cauliflower Broccoli Salad
This Cauliflower Broccoli Salad is a fresh, crunchy, low carb side dish loaded with colorful veggies, sweet cranberries, and a tangy dressing—perfect for summer potlucks, picnics, or a light lunch!
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
For a lighter spin, swap half the mayo for Greek yogurt. Leftovers keep in an airtight container for up to 3 days.
Nutrition
Calories: 180kcal
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