broccoli and cauliflower salad with mayonnaise dressing
Every time I go grocery shopping and walk my way through the vegetable aisle, I end up stocking my cart with more vegetables than Jon and I could possibly eat in a week before they rot. As a result, I sadly turn to the frozen vegetable aisle from time to time, but nothing beats the taste and vitamins of the real thing.
Last week I stumbled upon the most gorgeous broccoli and cauliflower heads, and instead of choosing between both or heading to the frozen vegetables, I opted to take the two of them fresh. They took up so much space on my tiny fridge shelf but were so worth it, as they both ended up in a gigantic salad combined with diced onion, dried cranberries, slivered almonds and a creamy mayonnaise dressing that Jon is still raving about. Let this salad be your canvas — so many other varieties can be made, such as a broccoli-only or cauliflower-only version, or an entirely different salad using the mayonnaise dressing. You can add raisins and sunflower seeds, or even shredded cheddar cheese.
This salad is fairly easy to prepare but takes some time as you have to chop the broccoli and cauliflower into tiny, tiny florets — the size of a US nickel (or of a 10-centimes coin for my Swiss readers). But once you finish chopping the vegetables the tiring part is over and you can proudly serve this salad at an elegant dinner, barbecue or late lunch.
Food.com‘s recipe calls for so much more broccoli and cauliflower, but given that I often cook for two I had to cut it significantly. This version makes 6 servings, however feel free to double it or even triple it if you have many more to feed. Bon appétit!
- ½ cauliflower head, washed and chopped into very small florets
- ½ broccoli head, washed and chopped into very small florets
- 1 onion, thinly diced
- ½ cup slivered almonds
- ½ cup dried cranberries
- ¼ cup (50g) sugar
- ½ cup (120g) mayonnaise
- ½ tablespoon cider vinegar
- ½ tablespoon red wine vinegar
- Combine the broccoli, cauliflower and onion in a large bowl.
- Combine all of the ingredients for the dressing in a jar and shake well to thoroughly combine.
- Pour the dressing over the broccoli, cauliflower and onion and mix well. Add the dried cranberries and almonds just before serving so that they don't become soggy with the dressing.
OTHER VERSIONS: can be turned into just a broccoli salad (use a full broccoli head) or into just a cauliflower salad (use a full cauliflower head)
MORE ADDITIONS: you can add raisins, sunflower seeds, or shredded cheddar cheese
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