Broccoli Cauliflower Salad is one of the staple recipes in my kitchen with lots of possible variations but with the same delicious crunchy flavour. Nothing screams more healthiness and crispiness than this freshly made salad.
A fresh veggie salad served with a creamy lingering sauce will keep your dinner, or lunch more healthy, tastier, and simple. A cold crunchy salad will perfectly pair with anything you will cook as an aside dish.
Many times, for different recipes, I steam the broccoli or cauliflower to soften them a little. However, this time I wanted to feel the crunchy and fresh taste of both veggies in one plate. This is a low carb salad recipe, yet if you will try it once you will want to make it more and more. This is a delish salad to enjoy all time of the year, not only in summer. People, who don’t like broccoli, may find this recipe a healthy escape if they still try it once. The key-success here lies in the outstanding creamy sauce that coats all these veggies and makes them taste unbelievable. Do not boil any of the veggies, try their freshness in one plate with the sauce and you will get convinced instantly. I knew some of my friends that don’t like raw broccoli, but when they have tested the salad they have changed their minds. The taste was really fresh, crispiness, and the sauce as if hid the natural broccoli and cauliflower taste by camouflaging them in the best creamy sauce.
Flavorful and crunchy, this broccoli cauliflower salad recipe is very versatile as you can add bacon, different kinds of seeds, as well as cheese. I wanted a vegan way and a simple combination with different flavours. The result is incredibly tasty and healthy. Try my recipe and leave comments below.
Are broccoli and cauliflower healthy?
Both Broccoli and Cauliflower veggies are great sources of vitamins, minerals, fibres, and good powerful antioxidants. You will preserve all the benefits of minerals and vitamins if eating these veggies raw. Also, they protect from cancer and enhance weight loss. In case you don’t like them fresh and raw, eat them in any prepared form, but try to have them on your menu. Definitely raw fruits are more nutritious, but try to eat them at least cooked – but try not to overlook them.
- 1 whole broccoli
- 1 whole cauliflower
- 5-7 cherries
- Pine seeds
- 300g of mayonnaise
- 150ml soy sauce
- 1 tsp honey
- Lemon juice
How to make the broccoli cauliflower salad?
This simple, easy, and healthy salad is done in minutes but packed with so many vitamins and nutritious elements. The creamy dressing goes perfectly with these veggies and is beyond deliciousness.
First, you will have to wash the broccoli, the cauliflower, and the cherries before cutting them.
Separately, and optional, take a skillet and warm the pine nuts for some minutes to make them crunchy, roasted, and aromatic.
Take a big bowl and start cutting all the florets from the broccoli and cauliflower. Chop half the cherries and add to the bowl of the salad. Add the roasted pine seeds and pour the creamy sauce and toss gently all the ingredients. Taste for the salt, and if needed add some. Serve cold immediately or refrigerate until you are ready to serve it.
This is definitely one of the easiest and simple salads you can make at home, as a new variation. This recipe saves you from the boring day to day recipes, as well as saves time as you can make it ahead and just pull out for dinner. For me, this salad gets even better after sitting in the refrigerator for some hours, or even overnight.
If you are still looking for a new great summer salad, this broccoli cauliflower recipe may be a hint.
How to prepare the may-soy hot dressing for the salad?
This best creamy dressing is one of my favourites and I try to use it in all possible recipes. You can also check my Chicken Broccoli salad recipe that is coated in this tasty dressing.
Making this sauce needs not so many skills and experience. You will need a saucepan where you pour 300g of mayo and set the pan on the stove on medium-low heat. Slowly pour the soy sauce into the almost boiling mayo. The trick is to always stir the mayo while pouring the soy sauce. When you’re done adding 150ml of soy sauce, take a tiny sip of the sauce and check on the taste. If you think it is too thick, add 1-2 tablespoons of water. If you’re ok with the outcome, turn off the stove.
How to store?
Broccoli Cauliflower Salad has a big advantage as it can be easily made in advance and stored for a few hours, or overnight. It holds pretty well and the taste is even better a day later. I have to admit that I don’t have any leftovers, but in case you do have, easily pour it in an airtight container and store until the next day.
The creamy sauce can be easily stored in the fridge for up to 4 days and just pour it when you cut the salad. Simple, easy, and delish.
Recipe tips and variations:
- Try to buy the best quality veggies at the local markets. In winter it is okay whatever you find.
- Try to cut the florets equally to obtain a nice looking salad and a delish taste.
- Add raisins or cranberries for a sweeter crispy taste. I have skipped them for today as I didn’t have them, but usually, I add some dried fruits.
- Skip the mayo in the dressing with plain yoghurt if you want it more dietary and healthy.
- Add bacon or any other crispy meat if you want it more hearty and satisfying.
- Add some lemon juice to refresh the taste.
Crunchy & Healthy Broccoli Cauliflower Salad
- 1 broccoli
- 1 cauliflower
- 5-7 cherries
- 1/2 cup pine seeds
The may-soy creamy sauce:
- 300 g mayo
- 150 ml soy sauce
- 1 tsp honey
- lemon juice
- Cut the florets of the broccoli and cauliflower equal and add in a large bowl.
- Separately, and optional, take a skillet and warm the pine nuts for some minutes to make them crunchy, roasted, and aromatic.
- Chop half the cherries and add to the bowl of the salad along with pine nuts and the dressing.
- Toss gently all the ingredients. Taste for the salt, and if needed add some.
- Serve immediately.