What is the mix between broccoli and cauliflower?

The mix typically consists of equal parts broccoli and cauliflower. For instance, if your recipe calls for 4 cups of veggies, use 2 cups of each. This balance ensures a perfect blend of flavors and textures— broccoli brings earthy notes, while cauliflower adds a mild, nutty crunch.

Can you eat broccoli raw in a salad?

Absolutely! Raw broccoli is safe and delicious in salads. It retains its crisp texture and nutritional value , making it a popular choice for recipes like the broccoli cauliflower salad recipe . For best results, chop it into bite-sized pieces to ensure even coating with dressing and easy bites.

What is the healthiest way to eat broccoli and cauliflower?

Eating them raw or lightly steamed preserves the most nutrients. In the broccoli cauliflower salad recipe , raw veggies provide fiber, vitamins, and antioxidants. If you prefer a softer texture, blanching is a great option—it slightly cooks the veggies while keeping their nutritional profile intact.

Why do you blanch broccoli for salad?

Blanching softens the broccoli slightly and enhances its vibrant green color, making it more visually appealing. It’s a great technique for salads if you prefer a less crunchy texture. Plus, it helps tame the raw flavor without compromising the broccoli cauliflower salad recipe’s freshness.

Broccoli Cauliflower Salad Recipe

Description

Broccoli Cauliflower Salad is a refreshing, crunchy, and colorful side dish loaded with fresh vegetables, crispy bacon, and a creamy tangy dressing. Perfect for potlucks, barbecues, or as a healthy addition to any meal!

Ingredients

Scale

2 cups broccoli florets, chopped
2 cups cauliflower florets, chopped
1 cup shredded cheddar cheese
1/2 cup crispy bacon, crumbled
1/4 cup red onion, finely diced
1/4 cup sunflower seeds
For the Dressing:
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons honey (or sugar for a sweeter dressing)
Salt and pepper to taste

Instructions

Prepare the Vegetables:
Chop the broccoli and cauliflower into small, bite-sized florets. Place them in a large mixing bowl.
Add Mix-Ins:
Toss in the shredded cheddar cheese, crumbled bacon, diced red onion, and sunflower seeds.
Make the Dressing:
In a small bowl, whisk together mayonnaise, lemon juice, honey, salt, and pepper until smooth and creamy.
Combine:
Pour the dressing over the salad ingredients and toss well to coat evenly.
Chill and Serve:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!

Notes

For extra crunch, add chopped nuts like almonds or walnuts.
Substitute Greek yogurt for half of the mayonnaise for a lighter dressing.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 30 minutes