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Dive into a crisp, colorful Cauliflower Broccoli Salad! With crunchy cauliflower, nourishing broccoli, and a hint of red onion, it’s a tasty, nutrient-packed dish that’s both delightful and energizing. Simple, delicious, and healthy – it’s a treat for your taste buds and body!
Type of Cuisine:
American
Prep Time: 20 minutes.
How Many Servings?
2 -3 servings
Ingredients:
1X
2X
3X
Adjust Servings
| ¼ head cauliflower (8 oz) | |
| 1 large head broccoli (5 oz) | |
| 2 carrots | |
| ¼ head red cabbage (7 oz) | |
| 4 celery stalks | |
| ½ fennel | |
| ¼ cup toasted almond slivered (1 oz) | |
| ¼ cup toasted pumpkin seeds (.5 oz) | |
| ½ cup fresh herbs like parsley, mint, dill, cilantro | |
| 1 garlic clove | |
| 2 tablespoons olive oil | |
| Zest from one lemon plus two tablespoons of lemon juice | |
| Salt and pepper to taste |
Preparation
1
Chop the cauliflower, broccoli, carrots, red cabbage, celery, and fennel into small, bite-sized pieces using a food processor or by hand.
If chopping by hand, aim for uniform cuts to ensure even texture and balanced flavors in every bite.
2
Transfer the chopped vegetables to a large bowl. Add slivered almonds, toasted pumpkin seeds, and plenty of fresh herbs like parsley, mint, dill, and cilantro for a burst of flavor and crunch
3
Mince a garlic clove and add it to the bowl. Drizzle olive oil over the salad and squeeze in 2 tablespoons of lemon juice. Grate the zest of one lemon directly into the mixture. Season with salt and pepper to taste.
Use salad tongs or clean hands to toss everything until well combined and evenly coated. Serve immediately and enjoy the fresh, vibrant flavors!
Recipe Tips & Suggestions
Storage and freshness:
This salad is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Remember that the vegetables may lose some of their crispness over time.
How do I clean cauliflower and broccoli?
Remove any outer leaves, and soak the cauliflower and broccoli in salt or vinegar water for about thirty minutes. This will remove any dirt or unwanted pests and impurities from the vegetables, leaving them pure and clean. Next, rinse them well, ready to be use them into your salad.