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Cauliflower Broccoli Salad
This Cauliflower Broccoli Salad with Golden Raisins, Marinated Red Onion and Pepitas is fresh, crunchy and one healthy salad that's the perfect side dish or main!
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Course:
Salad
Cuisine:
American, Western
Servings:
4
servings
Author:
Kevin Is Cooking
Ingredients
For the Salad:
1
large crown of purple cauliflower
about 2 cups
2
medium crowns and stalks of broccoli
about 2 cups
1/2
red onion
sliced thin
1/4
cup
rice wine vinegar
1
shredded carrot
2-3
Tbsp
pepitas
toasted, salted pumpkin seeds
2-3
Tbsp
golden raisins
or dried cranberries
For the dressing:
1/4
cup
mayonnaise
1/4
cup
rice wine vinegar
reserved from marinated red onions
1
Tbsp
honey
2
Tbsp
dijon mustard
1
tsp
dry tarragon
salt and freshly ground black pepper
Instructions
In a bowl add the sliced red onions and 1/4 cup rice wine vinegar or enough to cover. Refrigerate for at least 20 minutes.
Chop the cauliflower and broccoli into florets and trim and chop the stalks as well if you like to bite size pieces. Place in a mixing bowl.
Add the marinated red onions, carrots, pepitas and golden raisins.
In a mixing bowl add the mayonnaise, 1/4 cup of the drained rice wine vinegar from the marinated red onions and whisk to incorporate.
Add the mustard, tarragon, salt and pepper, whisk thoroughly and let stand to let flavors marry.
Pour the dressing over the salad and mix to completely coat the vegetables and chill for 20-30 minutes prior to serving.
Nutrition
Calories:
294
kcal
|
Carbohydrates:
35
g
|
Protein:
11
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Cholesterol:
5
mg
|
Sodium:
295
mg
|
Potassium:
1216
mg
|
Fiber:
9
g
|
Sugar:
16
g
|
Vitamin A:
4440
IU
|
Vitamin C:
286.2
mg
|
Calcium:
165
mg
|
Iron:
3.1
mg