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    Home » Recipes » Salads

    Broccoli and Cauliflower Salad

    Published: Aug 5, 2019 · Modified: Feb 24, 2023 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    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

    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.

    Making Broccoli and Cauli Salad

    You'll need a large saucepan – bring some 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 the cashews to the 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.

    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

    Libby Hakim
    Turn these nutritious veges into a delectable salad that's great as a side or on its own
    4.75 from 4 votes
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    Prep Time 20 minutes mins
    Cook Time 3 minutes mins
    Course Salad
    Cuisine Australian
    Servings 8
    Calories 95 kcal

    Ingredients
      

    • 250 grams broccoli (or broccolini) (about one small head)
    • 450 grams cauliflower (about one small head)
    • ⅓ cup roasted cashews
    • ⅓ cup Greek yoghurt
    • ⅓ 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: 95kcalCarbohydrates: 7gProtein: 4gFat: 7gSaturated Fat: 2gCholesterol: 6mgSodium: 40mgPotassium: 238mgFiber: 2gSugar: 3gVitamin A: 254IUVitamin C: 43mgCalcium: 46mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Geraldine

      September 20, 2023 at 3:17 pm

      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.

      Reply
      • Libby Hakim

        September 20, 2023 at 4:25 pm

        You're welcome!

        Reply
    4.75 from 4 votes (4 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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