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Broccoli and Cauliflower Salad

Turn these nutritious veges into a delectable salad that's great as a side or on its own
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broccoli and cauliflower salad in glass bowl.

With the addition of a few ingredients, broccoli and cauliflower can be transformed into a flavour-packed salad. Don’t believe me? Keep reading to discover the magic of this Broccoli and Cauliflower Salad Recipe.

broccoli and cauliflower salad recipe

Broccoli and Cauliflower Salad Recipe

This broccoli and cauliflower salad is based on my mum’s recipe, which was one of those that used to get written down and handed from friend to friend to friend.

It’s how recipes “went viral” back in the pre-internet days.

This recipe is the ONLY way I’d eat broccoli and cauliflower as a kid.

The secret to this salad

To turn broccoli and cauliflower into something you just can’t stop eating is pretty miraculous in my book.

So, what’s the secret?

I think there are three secrets behind this salad:

  1. Use fresh produce. I sourced my broccoli and cauliflower from my local markets.
  2. Don’t overcook the veges. Soggy broccoli is no fun, and even this recipe can’t fix the misery of soggy broccoli.
  3. The cashews. Don’t skimp on the cashews.

Ingredients for Cauliflower and Broccoli Salad

To make this delicious and nutritious salad, you’ll need:

  • broccoli (or broccolini)
  • cauliflower
  • roasted cashews
  • Greek yoghurt
  • sour cream
  • olive oil
  • brown sugar
  • Keen’s Curry powder
  • dijon mustard.

Quantities can be found in the recipe card at the end of this post.

ingredients for broccolie and cauli salad

Making Broccoli and Cauli Salad

You’ll need a large saucepan – bring some water to the boil and add roughly chopped broccoli and cauliflower.

broccoli and cauli for salad

Boil for 2-3 minutes and then remove from heat. Drain and place back in saucepan with cold water. Drain again and place broccoli and cauliflower back in saucepan (without water).

Add the cashews to the broccoli and cauliflower and set aside.

Mix all remaining ingredients using a whisk to make the salad dressing.

dressing for broccoli and cauliflower salad

Once broccoli and cauliflower is almost cool, stir through the salad dressing and place into fridge. Serve cold.

The perfect salad for any occasion

This salad is a welcome addition to any BBQ or can be enjoyed with cold meats. It also makes a great lunch – I sometimes make it up during the week and enjoy it over a few days.

I really hope you enjoy this salad as much as I’ve always enjoyed it. You may even discover a new and effective way to get your kids to eat their veges. My nine-year-old loves this salad and I love it because it’s the one time I see her actually enjoy broccoli!

Want more salads?

Browse the entire Cooking with Nana Ling salad collection here.

broccoli and cauliflower salad in glass bowl.

Broccoli and Cauliflower Salad

Turn these nutritious veges into a delectable salad that's great as a side or on its own
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: Australian
Keyword: broccoli and cauliflower salad
Prep Time: 20 minutes
Cook Time: 3 minutes
Servings: 8
Calories: 95kcal

Ingredients

  • 250 grams broccoli (or broccolini) (about one small head)
  • 450 grams cauliflower (about one small head)
  • 1/3 cup roasted cashews
  • 1/3 cup Greek yoghurt
  • 1/3 cup sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon Keen's Curry powder
  • 1 teaspoon dijon mustard

Instructions

  • Using a large saucepan, bring water to the boil and add roughly chopped broccoli and cauliflower. Boil for 2-3 minutes and then remove from heat. Drain and place back in saucepan with cold water. Drain again and place broccoli and cauliflower back in saucepan (without water).
  • Add cashews to broccoli and cauliflower and set aside.
  • Mix all remaining ingredients using a whisk to make the salad dressing.
  • Once broccoli and cauliflower is almost cool, stir through the salad dressing and place into fridge. Serve cold.

Video

Notes

TIPS:
  1. Use fresh produce. I sourced my broccoli and cauliflower from my local markets.
  2. Don’t overcook the veges. Soggy broccoli is no fun, and even this recipe can’t fix the misery of soggy broccoli.
  3. The cashews. Don’t skimp on the cashews.

Nutrition

Calories: 95kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 40mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 43mg | Calcium: 46mg | Iron: 1mg
Recipe Rating




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Geraldine

Wednesday 20th of September 2023

Thank you for this recipe, I love it, it's delicious and I can imagine everyone will like this ,, such a great way to eat cauliflower and broc , your proportions are banging.

Libby Hakim

Wednesday 20th of September 2023

You're welcome!

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