Vibrant Cauliflower and Broccoli Salad

Ready in: 30 minutes · Serves: 4-6 · Technique: Blanching · Storage: Up to 3 days in the refrigerator.

Quick Answer

This Cauliflower and Broccoli Salad is a vibrant, crunchy side dish that pairs perfectly with holiday feasts.

As the vibrant leaves turn and the crisp air envelops New York City, I find myself drawn to recipes that celebrate the harvest. This Cauliflower and Broccoli Salad is a perfect addition to holiday gatherings like Thanksgiving and Christmas—its fresh, crunchy texture and bold flavors make it a fitting side dish for the season’s rich feasts. Plus, it’s a great way to incorporate some veggies into your holiday spread!

A Festive Side Dish for Your Holiday Table

Let me take you through my tried and tested process for making this salad, from choosing the perfect produce to dressing it to perfection.

Why You’ll Love This Recipe

• Bright, vibrant colors that will add a festive touch to your holiday table.
• Crispy texture and bold flavors make it a delightful side dish.
• Incorporates fresh vegetables, adding nutrition to your meal.
• Quick and easy to prepare, allowing you more time to enjoy gatherings.
• Versatile ingredients can be easily substituted to suit your taste.

Ingredients

Gather these fresh and colorful ingredients to create your Cauliflower and Broccoli Salad.

Salad Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 small head of broccoli, cut into florets
• 1 cup cherry tomatoes, halved
• 1 red onion, finely chopped
• ½ cup shredded carrots
• ¾ cup shredded cheddar cheese
• ¼ cup sunflower seeds

For the Dressing:

• ½ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and black pepper, to taste

How to Make Cauliflower and Broccoli Salad (Step-by-Step)

Follow these easy steps to create a refreshing and delicious salad that’s perfect for every occasion.

Step 1: Prepare the Vegetables

Start by washing the cauliflower and broccoli thoroughly. When cutting the florets, look for pieces that are roughly the same size to ensure even blanching. The fresh, crisp aroma of the broccoli is invigorating as you chop away.

Step 2: Blanch the Florets

Fill a large pot with salted water and bring it to a boil. Once boiling, add the cauliflower and broccoli florets and blanch them for about 2-3 minutes until they turn vibrant green. Be careful not to overcook! Drain the vegetables and immediately plunge them into an ice bath, creating that moment of culinary magic as the ice clinks and water rushes.

Step 3: Make the Dressing

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and honey, seasoning with salt and pepper to taste. The smell of the dressing is a delightful blend of tanginess and sweetness, awakening your taste buds.

Step 4: Combine the Salad

In a large bowl, mix the blanched vegetables with cherry tomatoes, red onion, shredded carrots, and cheddar cheese. Just before serving, drizzle the dressing over the mixture and gently toss to ensure everything is perfectly coated.

Step 5: Add the Crunch

Lastly, sprinkle the sunflower seeds on top of the salad for a satisfying crunch. Their nutty flavor beautifully complements the freshness of the veggies, making every bite enjoyable.

Common Mistakes to Avoid

• Overcooking the Vegetables: Be careful not to over-blanch the cauliflower and broccoli; they should remain crisp and bright.
• Skipping the Ice Bath: If you skip the ice bath after blanching, the veggies will continue to cook and lose their vibrant color.
• Using Low-Quality Mayonnaise: The dressing can make or break the salad, so pick a high-quality mayonnaise for the best flavor.

Tips and Tricks for Success

• Make Ahead: This salad can be prepared in advance. Just add the dressing before serving for optimum freshness.
• Use Fresh Produce: Quality ingredients enhance the flavor and texture of the salad.
• Adjust Seasoning: Taste your dressing and vegetables to see if you need extra salt and pepper before serving.
• Serve Cold: Make sure to chill the salad for at least an hour before serving to allow flavors to meld.

Variations

• Add crumbled bacon for a savory touch.
• Swap cheddar for feta cheese for a different flavor profile.
• Incorporate nuts like walnuts or almonds for added crunch.
• Include dried cranberries or raisins for a hint of sweetness.

How to Serve

• Serve as a side dish at holiday gatherings.
• Pair with grilled chicken or fish for a light meal.
• Enjoy as a refreshing lunch standalone or in a wrap.
• Garnish with fresh herbs like parsley or cilantro for a pop of color.

Make Ahead and Storage

• Make Ahead: This salad can be prepared in advance. Just add the dressing before serving for optimum freshness.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best served chilled and does not require reheating.
• Freezing: Freezing is not recommended, as the texture of the vegetables will be affected.

Recipe Notes / What I Learned

This Cauliflower and Broccoli Salad has become a staple for my holiday celebrations. It’s a vibrant and refreshing complement to heartier dishes! Each time I make it, I’m reminded of how joyful preparing and sharing food can be, especially during this festive season.

Yield and Serving Size

Yield: 1 salad · Serving Size: 4-6 as a side

Nutrition Snapshot

Estimated Nutrition Per Serving: ~200 calories · 5g protein · 15g carbs · 15g fat

Amberly Vahn

Vibrant Cauliflower and Broccoli Salad

This Cauliflower and Broccoli Salad is a vibrant, crunchy side dish that pairs perfectly with holiday feasts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Vegetarian

Calories: 200

Ingredients Method Notes

Ingredients

  

Group: Salad Ingredients

• 1 small head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 1 cup cherry tomatoes, halved
• 1 red onion, finely chopped
• ½ cup shredded carrots
• ¾ cup shredded cheddar cheese
• ¼ cup sunflower seeds

Group: Dressing Ingredients

• ½ cup mayonnaise
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. honey
• Salt and black pepper, to taste

Method

 

1. Start by washing the cauliflower and broccoli thoroughly. When cutting the florets, look for pieces that are roughly the same size to ensure even blanching.
2. Fill a large pot with salted water and bring it to a boil. Once boiling, add the cauliflower and broccoli florets and blanch them for about 2-3 minutes until they turn vibrant green. Be careful not to overcook! Drain the vegetables and immediately plunge them into an ice bath.
3. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and honey, seasoning with salt and pepper to taste.
4. In a large bowl, mix the blanched vegetables with cherry tomatoes, red onion, shredded carrots, and cheddar cheese. Drizzle the dressing over the mixture and gently toss to ensure everything is perfectly coated.
5. Lastly, sprinkle the sunflower seeds on top of the salad for a satisfying crunch.

Notes

Make ahead for best results. Add the dressing just before serving for optimum freshness, and serve cold.

FAQs