Broccoli Cauliflower Salad

Broccoli Cauliflower Salad (Serves 4–6)

Ingredients

Salad

• 2 cups broccoli florets (small bite-size pieces)

• 2 cups cauliflower florets (small bite-size pieces)

• ½ small red onion, finely diced

• ½ cup cooked bacon bits (optional)

• ½ cup shredded cheddar cheese

• ⅓ cup dried cranberries or raisins

• ⅓ cup sunflower seeds or chopped nuts (optional)

Dressing

• ¾ cup mayonnaise

• 1½ tbsp apple cider vinegar

• 1½ tbsp honey or sugar

• Salt & black pepper, to taste

Method

1. Prep the Veg

1. Wash broccoli and cauliflower well.

2. Cut into small florets (important for good texture).

3. Pat dry completely.

👉 Optional: For slightly softer veg, blanch in boiling water for 1 minute, then immediately cool in ice water and drain well.

2. Make the Dressing

1. In a bowl, whisk together:

   • Mayonnaise

   • Apple cider vinegar

   • Honey or sugar

2. Season with salt and pepper.

3. Assemble the Salad

1. In a large bowl, combine:

   • Broccoli

   • Cauliflower

   • Red onion

   • Bacon bits (if using)

   • Cheddar

   • Dried fruit

   • Seeds or nuts

2. Pour dressing over the salad.

3. Toss until evenly coated.

4. Chill & Serve

• Cover and refrigerate for 30–60 minutes before serving.

• Stir again just before serving.

Tips & Variations

• Healthier: swap half the mayo for Greek yogurt

• Vegan: use vegan mayo and skip bacon/cheese

• Extra crunch: add diced apple or celery

• Tangier: add a squeeze of lemon juice

• Sweeter: increase honey slightly

Make Ahead

• Keeps well in the fridge for up to 2 days

• Best texture if dressed 1–2 hours before serving