Broccoli Cauliflower Salad
Servings: 8 - 8 people
- 1 small broccoli about ¾ pound or 340 grams
- 1 small cauliflower about ¾ pound or 340 grams
- 1 small red onion finely chopped
- ¾ cup (90 grams) sun-dried tomatoes drained from the oil and chopped
- ½ cup (50 grams) dried cranberries
- ¼ cup (35 grams) almonds toasted and chopped
- 2 tablespoons (20 grams) sunflower seeds
FOR THE DRESSING
- ½ cup (120 grams) vegan mayo or your favorite mayo
- ½ cup (120 grams) Greek-style yogurt
- 2 tablespoons (30 grams) apple cider vinegar
- 1 tablespoon (12 grams) sugar or maple syrup
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- DRESSING: In a small bowl, whisk ½ cup vegan mayo, ½ cup Greek-style yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Set aside.
- NUTS & SEEDS: Toast ¼ cup almonds and 2 tablespoons sunflower seeds in a small skillet for a couple of minutes. Chop the almonds into smaller pieces.
- VEGGIES: Rinse, drain, and shake the water off 1 small broccoli and 1 small cauliflower, then cut them into small florets.
- To a large mixing bowl, add broccoli and cauliflower florets, 1 small red onion (chopped), ¾ cup sun-dried tomatoes (chopped), ½ cup dried cranberries, the almonds and seeds.
- Pour the dressing over the salad then toss until well combined.Let it sit in the fridge for at least one hour for the best result.
Nutrition information is for 1 serving of broccoli cauliflower salad out of 8 servings.
STORAGE & MAKE AHEAD
Make ahead: broccoli cauliflower salad is an excellent recipe for meal prep and for making up to 2 days ahead. The second day is even more flavorful as the dressing marinates the veggies.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 4 days. Take out of the refrigerator 15 minutes before eating.
Freezer: this recipe is not suitable for freezing.
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