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Broccoli Cauliflower Salad

A creamy, nutritious salad packed with protein, featuring crispy broccoli and cauliflower florets enveloped in a rich, tangy dressing with the sweetness of raisins and the crunch of sunflower seeds.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Broccoli florets Provides crunch and loads of vitamins.
  • 2 cups Cauliflower florets A great low-carb veggie option with a subtle flavor.
  • 1 medium Red onion Adds a mild bite and color to the salad.
  • 1 cup Shredded carrots Natural sweetness and a vibrant hue.
  • 1/2 cup Raisins Sweetness that perfectly contrasts the savory flavors.
  • 1/4 cup Sunflower seeds Offers a delightful crunch and healthy fats.
  • 1/2 cup Mayonnaise Creates a creamy dressing that holds everything together.
  • 2 tablespoons Apple cider vinegar Lends acidity and brightens flavors.
  • 1 tablespoon Honey A touch of sweetness to balance the tang.
  • to taste Salt Essential for enhancing all the flavors.
  • to taste Pepper Essential for enhancing all the flavors.

Method
 

Preparation
  1. Wash the broccoli and cauliflower thoroughly under cold water.
  2. Cut the florets into bite-sized pieces.
  3. Chop the red onion finely.
  4. Shred the carrots using a grater or food processor.
  5. Measure out the raisins and sunflower seeds.
Cooking/Assembling
  1. In a large mixing bowl, combine the broccoli, cauliflower, red onion, shredded carrots, raisins, and sunflower seeds.
  2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
  3. Pour the dressing over the chopped vegetables and toss gently until everything is well coated.
  4. Let the salad sit for at least 10 minutes for flavors to meld.
Serving
  1. Transfer the salad to a serving bowl or plate.
  2. Garnish with extra sunflower seeds or a sprinkle of freshly cracked pepper.
  3. Serve chilled or at room temperature.

Notes

This salad is perfect for meal prep and can be stored in the fridge for up to 4 days. It tastes better as it sits. Adjust seasoning to taste as needed.