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Amberly Vahn

Vibrant Cauliflower and Broccoli Salad

This Cauliflower and Broccoli Salad is a vibrant, crunchy side dish that pairs perfectly with holiday feasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.