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broccoli and cauliflower salad in glass bowl.
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4.75 from 4 votes

Broccoli and Cauliflower Salad Recipe

Turn these nutritious veges into a delectable salad that's great as a side or on its own
Prep Time20 minutes
Cook Time3 minutes
Course: Salad
Cuisine: Australian
Servings: 8
Calories: 95kcal
Author: Libby Hakim

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

Storing: The salad should last for a couple of days, covered, in the fridge.
Freezing: Not suitable.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
TIPS:
    1. Use fresh produce. I sourced my broccoli and cauliflower from my local markets.
    1. Don't overcook the veges. Soggy broccoli is no fun, and even this recipe can't fix the misery of soggy broccoli.
    1. 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