Best 7 Broccoli Carrot Salad Recipes
Broccoli carrot salad is a refreshing and flavorful side dish or main course salad that combines the sweetness of carrots and the crunch of broccoli with a tangy dressing. This salad is not only delicious but also incredibly nutritious, making it a great choice for those looking to eat healthy. With its vibrant colors and variety of textures, broccoli carrot salad is sure to add a delightful touch to any meal.
Let's cook with our recipes!
CARROT BROCCOLI SALAD
I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.
Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.
BROCCOLI, CAULIFLOWER, AND CARROT SALAD
Adapted from Southern Living. This is easy and good! You may use packaged vegetables or buy them separately.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
- Add the broccoli, cauliflower and carrots.
- Toss to coat with dressing.
- Sprinkle evenly with nuts.
- Enjoy!
Nutrition Facts : Calories 170.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 7, Sodium 676.4, Carbohydrate 14.4, Fiber 3.6, Sugar 6.5, Protein 4.4
BROCCOLI CARROT SALAD
"When I sampled this at an eatery, I was struck by the mix of sweet and salty flavors and different textures," recounts Katie Watson of Powell, Tennessee. "I asked our server for the recipe, and she obliged...adding that she often prepares it at home herself."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-3 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients. Serve at room temperature or chilled.
Nutrition Facts : Calories 401 calories, Fat 28g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 708mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 5g fiber), Protein 7g protein.
MARINATED BROCCOLI AND CARROT SALAD
It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 2
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
- Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
TANGLED CARROT AND BROCCOLI SPROUT SALAD WITH TAHINI DRESSING
I have daydreams of owning a casual lunch spot with cases full of fresh, tasty salads and light entrees. Big white bowls would be filled with colorful seasonal salads that people could order to go or eat with a friend while enjoying a foamy cappuccino. There would be lots of exposed brick, plants, excellent coffee drinks, and servers who enjoyed being there, and we'd close on Sundays. I really can see every element of the Sprouted Kitchen Cafe in my mind-it's kind of ridiculous-but the first image that always comes to mind is the big bowls of salad. This colorful, crunchy dish, starring orange, red, and purple carrots, is something that would be served in that place. Getting out of the rut of thinking that salads must be made out of greens exclusively, this carrotfocused recipe makes an excellent side to sandwiches. You could make it an entree by doubling the amount of lentils and adding some sturdy greens to fill it out. I have a sprout man at my farmers' market, and I know that some stores carry broccoli sprouts. If they are hard to come by where you are, you could use mache, a very tender green, in its place. Try to find carrots that are on the larger side; they are easier to shave into strips.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool.
- Using a vegetable peeler, peel the carrots. Rest the bottom of one of the peeled carrots on a cutting board. Starting at the skinny tip of the carrot, press firmly down the length of the carrot with the vegetable peeler to create thin shavings. Repeat with the remaining carrots. (If you prefer, you can use a mandoline instead.) Add the shaved carrots to a mixing bowl along with the broccoli sprouts and onion.
- To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt, and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette.
- Add the dressing to the bowl with the vegetables and toss to coat. Add the lentils and half of the pistachios and toss again. Sprinkle the remaining pistachios on top and serve immediately.
VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD
Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Healthy Vegan
Yield 6-8
Number Of Ingredients 16
Steps:
- Toss all of the vegetables together with the cilantro. Place all of the dressing ingredients except the chili and garlic in your blender and pulse a few times until well combined. Then stir in the garlic and chili. Pour the dressing over the salad and season to taste. Garnish with sesame seeds or chopped raw nuts if desired. YUM!
BEET, BROCCOLI, CARROT SALAD
Categories Salad Vegetable Side Quick & Easy Vegan
Number Of Ingredients 13
Steps:
- 1. cut the vegetables in julienne and toss together in bowl 2. dice garlic and ginger 3. whisk together remaining ingredients and add to garlic and ginger 4. add to vegetables
Tips:
- For a quick and easy meal prep, make a large batch of the broccoli carrot salad dressing and store it in the refrigerator for up to a week. When you're ready to make the salad, simply whisk the dressing with the broccoli and carrots.
- If you want a more flavorful salad, try using a variety of different vegetables, such as shredded cabbage, red onion, or bell pepper.
- For a sweeter salad, add a tablespoon or two of honey or maple syrup to the dressing.
- For a tangier salad, add a tablespoon of lemon juice or vinegar to the dressing.
- For a more savory salad, add a teaspoon of garlic powder or onion powder to the dressing.
Conclusion:
Broccoli carrot salad is a delicious and healthy side dish that can be enjoyed all year round. With its vibrant colors and crunchy texture, it's sure to be a hit at your next party or gathering. So next time you're looking for a healthy and refreshing salad, give this broccoli carrot salad a try!
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