Ingredients You’ll Need
(Serves 6–8)
For the Salad:
3 cups broccoli florets, chopped small
3 cups cauliflower florets, chopped small
½ cup finely diced red onion
¾ cup shredded sharp cheddar cheese (or cubed)
¼ cup sunflower seeds or sliced almonds (optional, for crunch)
For the Creamy Dressing:
½ cup plain Greek yogurt (full-fat for best texture)
½ cup mayonnaise (or use all Greek yogurt for lighter version)
2 tbsp apple cider vinegar (or white wine vinegar)
1–2 tsp granulated sugar (adjust to taste)
½ tsp sea salt
¼ tsp black pepper
1 tsp dried parsley (or 1 tbsp fresh dill/chives)
💡 Pro Tip: Chop florets small—bite-sized pieces absorb dressing better and are easier to eat!
Step-by-Step Instructions (Simple & Refreshing)
1. Prep the Veggies
Cut broccoli and cauliflower into uniform, bite-sized florets.
Finely dice red onion (soak in cold water for 5 minutes if too sharp; drain well).
Shred or cube cheese.
2. Make the Dressing
In a small bowl, whisk together:
Greek yogurt
Mayonnaise
Vinegar
Sugar
Salt, pepper, and parsley
Taste and adjust: want more tang? Add vinegar. Prefer sweeter? Add a pinch more sugar.
3. Combine & Chill
In a large bowl, toss:
Broccoli
Cauliflower
Onion
Cheese
Pour dressing over top and mix until evenly coated.
Cover and refrigerate at least 1 hour (or up to 24 hours) to let flavors meld.
4. Serve & Enjoy
Sprinkle with sunflower seeds or almonds just before serving for extra crunch.
Serving Suggestions & Pro Tips
BBQ side: Perfect with grilled chicken, burgers, or ribs
Meatless lunch: Top with chickpeas or hard-boiled eggs for protein
Holiday upgrade: Add dried cranberries or chopped apples for sweetness
Kid-friendly: Skip the onion or add raisins for a “broccoli slaw” vibe
Make it dairy-free: Use vegan cheese and dairy-free mayo/yogurt
🌿 Flavor boost: Stir in 1 tsp lemon zest or a dash of garlic powder!
Storage & Meal Prep
Fridge: Store in an airtight container for 3–4 days
Do not freeze—veggies become watery and limp
Best served chilled—pull from fridge 10 minutes before serving
FAQs: Your Salad Questions, Answered
Q: Can I use frozen broccoli/cauliflower?
A: Not recommended—they release too much water and lose crunch. Fresh is key!
Q: Why is my salad watery?
A: Likely causes: not draining onions, overdressing, or using wet veggies. Pat everything dry!
Q: Can I make it ahead?
A: Yes! It tastes even better the next day. Add nuts/seeds just before serving.
Q: Is this keto-friendly?
A: Almost! Use sugar-free sweetener and full-fat ingredients—net carbs ~5g per serving.
Q: What if I don’t like Greek yogurt?
A: Use all mayo—or swap yogurt for sour cream.
More Than a Salad—It’s a Summer Staple
This Creamy Broccoli Cauliflower Salad isn’t just a side—it’s what you bring to the potluck when you want to be asked for the recipe. It’s light enough for hot days, hearty enough to satisfy, and versatile enough to pair with anything from fried chicken to falafel.
So grab those florets, whip up that dressing, and make a bowl that proves healthy eating can be deliciously simple.
Made this salad? I’d love to hear how your crowd reacted! Did you add cranberries? Serve it at a BBQ? Share your twist below—we’re all about fresh joy in this kitchen. 🥦🧀✨
