Best 7 Carrot Broccoli Salad Recipes

Calling all carrot and broccoli fans! This article is your ultimate guide to creating an unforgettable carrot broccoli salad that will tantalize your taste buds and leave you craving for more. With a symphony of flavors and textures, this salad is a delightful blend of sweet, crunchy, and refreshing notes, making it the perfect side dish for any occasion. Dive in and discover the art of crafting the perfect carrot broccoli salad, and elevate your culinary skills to new heights.

Here are our top 7 tried and tested recipes!

CARROT BROCCOLI SALAD

Carrot Broccoli Salad image

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

Ingredients

6 medium carrots, shredded
1 small bunch broccoli (about 12 ounces), chopped
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
2/3 to 1 cup mayonnaise
1/2 cup sugar
1 teaspoon ground mustard
1/2 pound sliced bacon, cooked and crumbled

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

Broccoli, Cauliflower, and Carrot Salad image

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

Ingredients

1/2 cup light mayonnaise
1 -2 tablespoon sugar
2 tablespoons rice wine vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1 (12 ounce) package mixed raw broccoli (3/4 cup each) or 1 (12 ounce) package cauliflower florets, coarsely chopped (3/4 cup each)
10 ounces shredded carrots (or 1 1/4 cup carrots and shred yourself)
1/4 cup roasted peanuts, chopped (or walnuts)

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

Broccoli Carrot Salad image

"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

Ingredients

2 cups fresh broccoli florets
1 cup shredded carrot
1/2 cup sunflower kernels
1/2 cup dried cranberries
1/2 cup coleslaw dressing

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

Marinated Broccoli and Carrot Salad image

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

Ingredients

1 1/2 cups broccoli flowerets
1/4 cup sliced carrot
1 medium green onion, sliced (1 tablespoon)
3 tablespoons low-fat Italian dressing
2 lettuce leaves

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

Tangled Carrot and Broccoli Sprout Salad With Tahini Dressing image

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

Ingredients

1/3 cup French green (du Puy) lentils, rinsed
3/4 cup water
1 pound assorted orange, red, and purple carrots
2 1/2 cups broccoli sprouts
1/4 red onion, finely diced
1/2 cup toasted pistachios, coarsely chopped
1/4 cup tahini
1 tablespoon extra-virgin olive oil
2 tablespoons agave nectar
3 tablespoons freshly squeezed lemon juice or apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 to 3 tablespoons water, as needed

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

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD image

Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Healthy Vegan

Yield 6-8

Number Of Ingredients 16

Ingredients

3 cups shredded carrots
2 cups broccoli slaw or finely julienned broccoli stalks
2 cups mung bean shoots
1 large cucumber peeled, seeded and julienned
2 cups (2 bunches) fresh cilantro / coriander chopped finely
1 bunch of green onions sliced finely
To make the dressing:
just over 1/2 cup freshly squeezed lime juice
3 Tbsp cold pressed sesame oil
2 Tbsp agave nectar
1 Tbsp apple cider vinegar
2 tsp wheat-free tamari
1/4 tsp ground pepper
1/2 tsp Celtic sea salt
2 Tbsp fresh minced serrano chili depending on the heat
3 - 4 tsp freshly minced garlic

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

BEET, BROCCOLI, CARROT SALAD image

Categories Salad Vegetable Side Quick & Easy Vegan

Number Of Ingredients 13

Ingredients

Salad:
1 medium beet
1/2 small head of broccoli
3 carrots
Dressing:
garlic clove
1 inch piece of garlic
1 tbsp balsamic vinegar
3 tbsp olive oil
1 tsp soy sauce
1 dollop of dijon mustard
honey optional
salt pepper to taste

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 the best flavor, use fresh, crisp carrots and broccoli.
Shred the carrots and broccoli finely for a more even distribution of flavors.
Use a variety of nuts and seeds for added texture and flavor.
Don't be afraid to experiment with different dressing variations.
Serve the salad immediately or chill it for later.

Conclusion:

Carrot broccoli salad is a healthy, delicious, and versatile dish that can be enjoyed as a side dish, main course, or snack. With its vibrant colors and crunchy texture, it's sure to be a hit at any gathering. So next time you're looking for a quick and easy salad recipe, give this one a try!