Best 2 Fresh Broccoli Cauliflower Salad Recipes

Are you looking for a delicious and refreshing salad recipe to add to your summer menu? Fresh broccoli cauliflower salad is a vibrant and flavorful dish that is perfect for potlucks, picnics, or light summer meals. Made with a combination of fresh broccoli, cauliflower, colorful vegetables, and a tangy dressing, this salad is sure to impress your family and friends. In this article, we will provide you with a step-by-step guide to creating the perfect fresh broccoli cauliflower salad, along with tips and variations to customize it to your liking. Get ready to enjoy a healthy and flavorful salad that will be the star of your next gathering!

Let's cook with our recipes!

FRESH BROCCOLI CAULIFLOWER SALAD

Fresh broccoli cauliflower salad image

This crisp delicious salad is a new summertime hit at our house. With just a few modifications, this tasty treat can be made Paleo or Vegan as it is delicious with or without the bacon. The first time I made it, I think I ate nearly a cup of it before the bacon was ready!

Provided by Jeanne Collins

Categories Other Salads

Time 40m

Number Of Ingredients 11

Ingredients

3 stalk(s) broccoli, fresh, cut into bite size pieces
1 head cauliflower cut into bite size pieces
4 stalk(s) celery cut into bite size pieces
1/2 c frozen peas, thawed
1/2 lb bacon, cooked and chopped (omit for vegan)
DRESSING INGREDIENTS:
1/4 onion chopped small
10 oz mayonnaise (i used whole 10 ounce jar of sir kensington's non-gmo organic) for vegan use vegenaise, for paleo use payo
1/4 c sugar (for paleo use honey or 1/8 cup agave syrup)
1/8 c white wine vinegar
1/4 c parmesan region cheese (for paleo or vegan use go veggie vegan cheese)

Steps:

1. Start your bacon first. I use no-nitrite, sugar-free thick bacon and prepare it in the oven. If you've never done bacon in the oven, DO IT! On a baking sheet that has a lip all the way around it, (cover with foil for a quick, easy cleanup) lay 6-7 strips of thick bacon. Put in a COLD oven and turn on to 400 degrees. Bake for 20-23 minutes (thin sliced takes less time). You'll have perfect, crisp bacon and there is no need to stand over it so you're free to do other things till the timer goes off. Once done, remove bacon from baking sheet and lay on paper towels to drain.
2. While the bacon is baking, place frozen peas in a colander and run hot water over them to thaw.
3. Chop broccoli, cauliflower, and celery into small bite size pieces. You want the pieces small enough that you can get 2-3 in one bite. Place in a bowl. Add the thawed peas.
4. Chop the onion into tiny pieces as they will be used in the dressing. I used one of those chopper tools.
5. In a separate small bowl whisk together the sugar (or honey or agave), vinegar, parmesan and chopped onions. Then pour it over the bowl of veggies and stir thoroughly.
6. When the bacon is done baking, draining and cooled, chop it into bite sized pieces and add to the salad.
7. Cover the bowl and put in refrigerator until ready to serve. This can even be made a day ahead. Just be sure to give it a good stir before serving. I usually stir up from bottom for each serving put on the plate as the dressing will settle.

FRESH BROCCOLI & CAULIFLOWER SALAD

Fresh Broccoli & Cauliflower Salad image

This is an absolutely delicious raw vegetable salad. The dressing compliments the broccoli & cauliflower without being overbearing. The garnish adds just the right combination of flavors to make this a 'go-to-recipe' for any BBQ, picnic or potluck dinner you need something out-of-the-ordinary for! Note: If you aren't a...

Provided by Karen Richardson

Categories Salads

Time 30m

Number Of Ingredients 8

Ingredients

1 large bunch fresh broccoli, chopped (use the stems, too)
1 large head of fresh cauliflower, broken in flowerettes
1 medium purple onion, finely chopped
1 c chopped pecans (can use walnuts if you prefer them over pecans)
3 c mayonaisse (may use 'light' mayo)
3/4 c sugar
6 Tbsp balsamic vinegar (no substitutions)
1 pkg real bacon bits

Steps:

1. Chop broccoli & cauliflower away from stalks, using broccoli stems; rinse & set aside.
2. Mix mayonnaise, sugar, chopped onion & vinegar together.
3. Toss chopped broccoli, chopped broccoli stems & cauliflower into mixture; stir until coated well.
4. Chill several hours (chilling overnight tastes best)
5. Before serving, stir in the raisins & chopped nuts & garnish with bacon pieces.

Tips:

Use fresh broccoli and cauliflower: Fresh vegetables have the best flavor and texture. If you can't find fresh broccoli and cauliflower, you can use frozen vegetables, but they will not be as flavorful.
Cut the broccoli and cauliflower into small florets: This will help them cook evenly and absorb the dressing better.
Blanch the broccoli and cauliflower: Blanching is a quick way to cook vegetables while preserving their color and nutrients. To blanch the broccoli and cauliflower, bring a large pot of water to a boil. Add the broccoli and cauliflower florets and cook for 2-3 minutes, or until they are tender-crisp. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for a quick and easy meal.
Add other vegetables to the salad: This salad is a great way to use up leftover vegetables. You can add other vegetables to the salad, such as carrots, celery, or bell peppers.
Serve the salad immediately or chill it before serving: This salad can be served immediately or chilled before serving. If you are chilling the salad, be sure to let it come to room temperature for about 30 minutes before serving.

Conclusion:

This fresh broccoli cauliflower salad is a healthy and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.