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Broccoli Cauliflower Salad

A vibrant and crunchy side dish made with fresh broccoli, cauliflower, cherry tomatoes, and a creamy dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets Look for vibrant green ones; they should feel firm and crisp.
  • 2 cups cauliflower florets Opt for white, compact florets.
  • 1 cup cherry tomatoes, halved Use sweet and juicy varieties like grape or heirloom.
  • 1/2 cup red onion, diced Sweet or sweet onions can mellow the taste.
Cheese & Seeds
  • 1/2 cup shredded cheddar cheese Choose sharp cheddar for a bolder flavor profile.
  • 1/4 cup sunflower seeds These add a delightful crunch.
Dressing
  • 1/2 cup mayonnaise Use high-quality mayo like Best Foods or Hellmann’s.
  • 2 tablespoons apple cider vinegar Fresh lemon juice can be a zesty substitute.
  • 1 tablespoon sugar You can use honey or maple syrup as alternatives.
  • to taste salt and pepper Essential for enhancing all the flavors.

Method
 

Preparation
  1. Gather Your Ingredients: Start by measuring out your broccoli and cauliflower florets, cherry tomatoes, red onion, cheddar cheese, and sunflower seeds.
  2. Combine the Vegetables: In a large bowl, combine the broccoli, cauliflower, cherry tomatoes, red onion, cheddar cheese, and sunflower seeds.
  3. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
  4. Dress the Salad: Pour the dressing over the salad and toss gently to combine.
  5. Chill: Cover the salad and refrigerate for at least 30 minutes before serving.

Notes

Avoid overmixing to keep veggies intact. Store leftovers in an airtight container in the fridge for up to 3 days. You can prepare your veggies and dressing a day before serving for convenience.