Broccoli Cauliflower Salad
This bright, creamy broccoli cauliflower salad is bursting with flavor and ready in under 20 minutes with just a few simple ingredients.
Servings: 8
Ingredients
- 1 pound cauliflower chopped
- 1 pound broccoli chopped
- 1 cup shredded white cheddar cheese
- 1 cup mayo
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon white sugar
- 1 cup chopped walnuts
Instructions
- Toss the cauliflower and broccoli in a large bowl. Set aside.
- Whisk the mayo, apple cider vinegar, salt, pepper, and sugar until smooth and homogenous.
- Add the mayo dressing, cheese, and walnuts to the bowl of veggies and fold to combine.
- Serve and enjoy!
Notes
- You can store this salad in the fridge for up to 4 days. Simply cover the mixing bowl with plastic wrap or transfer it to an airtight container.
- Remember to rinse your veggies before chopping them to wash off any dirt.
- Each head of broccoli and cauliflower will weigh about one pound. You’ll want to make sure you have about 3-4 cups of both chopped broccoli and cauliflower.
- If you don’t have any apple cider vinegar you can use red wine vinegar. Apple cider vinegar has a slightly sweeter flavor while red wine vinegar is a little more tangy.
- You can replace the walnuts with almonds, pecans, or simply omit them.
- You can add chopped bacon, onion, or even dried cranberries to this recipe if you'd like.
Nutrition
Calories: 380kcal | Carbohydrates: 10g | Protein: 8g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 597mg | Potassium: 434mg | Fiber: 4g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 78mg | Calcium: 157mg | Iron: 1mg
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