Healthy Broccoli And Cauliflower Salad
Healthy broccoli cauliflower salad that’s creamy and crunchy! Filled with red onion, apples, and carrots, and covered in a tangy-sweet cashew mayo dressing. Vegan, gluten-free, and oil-free!
Prep Time: 15 mins.
Chill Time: 30 mins
Total Time: 45 minutes
Yield: 8 servings
INGREDIENTS For Healthy Broccoli And Cauliflower Salad
⭐4 cups cauliflower florets
⭐4 cups broccoli florets cut into bite-sized pieces
⭐½ red onion, chopped
⭐1 medium apple, chopped
⭐1 cup Creamy Cashew Mayo
⭐3 tablespoons red wine vinegar (can sub apple cider vinegar)
⭐1 tbsp maple syrup
⭐½ cup julienned carrots
⭐Salt and pepper to taste
⭐vegan bacon bits
⭐chopped pecans, walnuts, sliced almonds
⭐raisins, dried cranberries, cherries, or chopped dates
INSTRUCTIONS FOR Healthy Broccoli And Cauliflower Salad
⭐Place the cauliflower in a food processor and pulse four or five times and set aside. It should look like larger pieces of riced cauliflower. But, you don’t want to finely chop it.
⭐In a large mixing bowl add the cauliflower, broccoli, chopped red onion, and chopped apple. Toss until well combined.
⭐Combine the cashew mayo, red wine vinegar, and maple syrup then whisk until smooth. Pour over the broccoli cauliflower mixture and lightly toss to coat. At this point toss in any optional add-ins, season with salt and pepper if needed, and lightly stir.
⭐Chill in the fridge for 30 minutes giving the veggies time to marinate in the dressing.
Serve and enjoy!
Be sure and cut the broccoli into small florets that are fairly similar in size. It makes it easier to eat and looks good too.
I like to use pre-cut broccoli and cauliflower for this recipe because I’m lazy. It’s much quicker and more convenient.
If you don’t have a food processor just be sure you cut the cauliflower floret into small pieces and cut off most of the stem.
You can enjoy this broccoli salad right away but it’s best if it marinates for at least 30 minutes.
Use raw broccoli and cauliflower. Frozen does not work well for this recipe
Serving Size: ⅛ of Recipe Calories: 118Sugar: 7.2 g Sodium: 129.2 mg Fat: 5.1 g Carbohydrates: 16 g Fiber: 3.6 g Protein: 4.6 g Cholesterol: 0 mg