Broccoli Cauliflower Salad Recipe

Broccoli: Fresh green florets that add a crunchy texture and a mild, slightly bitter flavor.

Cauliflower: White florets that provide a similar crunch to broccoli but with a milder taste.

Red onion: Adds a sharp, pungent flavor and a pop of color to the salad.

Cherry tomatoes: Juicy and sweet, these small tomatoes add a burst of flavor and color.

Sunflower seeds: Provide a nutty flavor and a satisfying crunch.

Raisins: Add a touch of sweetness that balances the flavors of the salad.

Vegan mayonnaise: A plant-based alternative to traditional mayonnaise, adding creaminess to the dressing.

Apple cider vinegar: Adds a tangy flavor to the dressing, enhancing the overall taste of the salad.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a hint of spice and depth to the salad.

When preparing the broccoli and cauliflower, make sure to cut the florets into bite-sized pieces for better texture and easier eating. Blanching the florets for a minute in boiling water and then shocking them in ice water can help retain their vibrant color and crispness.

• broccoli florets - Substitute with brussels sprouts: Brussels sprouts provide a similar crunchy texture and can be roasted or steamed to match the flavor profile of broccoli.

• cauliflower florets - Substitute with romanesco: Romanesco has a similar texture and flavor to cauliflower, making it a great alternative.

• red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to red onions, which can be a pleasant change in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness to cherry tomatoes, making them an easy swap.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and nutritional profile, adding a slightly different but complementary flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tartness that can balance the flavors in the salad, similar to raisins.

• vegan mayonnaise - Substitute with avocado: Mashed avocado can provide a creamy texture and healthy fats, similar to vegan mayonnaise.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, making it a good alternative to apple cider vinegar.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the salad.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, providing a different but interesting flavor profile.

• To keep your broccoli cauliflower salad fresh and crisp, store it in an airtight container. This helps to maintain the crunchiness of the broccoli and cauliflower while preventing the dressing from making the salad soggy.

• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Make sure to give it a good toss before serving to redistribute the dressing and ensure even flavor.

• If you want to prepare the salad in advance but keep the ingredients as fresh as possible, store the dressing separately in a small jar or container. Combine the dressing with the salad ingredients just before serving.

• For freezing, note that broccoli and cauliflower can become mushy when thawed due to their high water content. It's not recommended to freeze the entire salad. However, you can freeze the broccoli and cauliflower florets separately if you blanch them first. Blanching involves boiling the florets for 2-3 minutes, then plunging them into ice water to stop the cooking process. Once blanched, pat them dry and store in a freezer-safe bag or container.

• When ready to use, thaw the broccoli and cauliflower in the refrigerator overnight. Assemble the salad with fresh red onion, cherry tomatoes, sunflower seeds, raisins, and freshly made dressing for the best texture and flavor.

• Avoid freezing the dressing as vegan mayonnaise can separate and become watery when thawed. Always prepare the dressing fresh for optimal taste and consistency.

• For a quick and easy method, microwave the broccoli cauliflower salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use a stovetop. Place the salad in a non-stick skillet over medium-low heat. Stir occasionally until warmed through, about 5-7 minutes. This method helps maintain the crunchiness of the vegetables.

• For an oven method, preheat your oven to 350°F (175°C). Spread the salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, or until heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the salad in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can add a slight crispiness to the broccoli and cauliflower.

• For a refreshing twist, serve the salad cold straight from the refrigerator. The flavors meld together beautifully when chilled, making it a delightful and crisp option without the need for reheating.

• Large bowl: Use this to combine the broccoli, cauliflower, red onion, cherry tomatoes, sunflower seeds, and raisins.

• Small bowl: This is perfect for whisking together the vegan mayonnaise, apple cider vinegar, salt, and pepper.

• Whisk: Essential for mixing the dressing ingredients until smooth and well combined.

• Knife: Necessary for dicing the red onion and halving the cherry tomatoes.

• Cutting board: Provides a safe and stable surface for chopping the vegetables.

• Measuring cups: Use these to accurately measure out the broccoli, cauliflower, red onion, cherry tomatoes, sunflower seeds, and raisins.

• Measuring spoons: Ideal for measuring the apple cider vinegar, salt, and pepper.

• Spatula or large spoon: Useful for tossing the salad to ensure the dressing coats all the ingredients evenly.

• Refrigerator: Needed to chill the salad for at least 30 minutes before serving.

Pre-cut vegetables: Buy pre-cut broccoli and cauliflower to save chopping time.

Use a food processor: Quickly dice the red onion using a food processor.

Batch prep: Prepare larger quantities of salad and dressing to use throughout the week.

Pre-make dressing: Mix the vegan mayonnaise and apple cider vinegar dressing ahead of time.

Quick chill: Place the salad in the freezer for 10 minutes instead of refrigerating for 30 minutes.