Grandma’s Broccoli Cauliflower Salad

There are lots of broccoli cauliflower salads out there. And I love them all! My Grandma’s Broccoli Cauliflower Salad, however, has stood the test of time. My mom grew up eating this gorgeous mix of veggies. A generation later, I was heaping this dish onto my dinner plate. And now you can find a slightly adapted version of this salad in our family’s regular rotation too. If you want your kids to eat more veggies, this is the way to do it. When your 6-year-old requests a raw veggie salad, you know it’s got to be good!

Grandma’s original recipe contained a generous amount of sugar in the dressing. She would also include tomatoes and mushrooms in the veggie mix. Because we follow the Specific Carbohydrate Diet to manage my daughter’s Crohn’s disease, sugar is a no-no in our house. I substitute honey in the dressing (and reduce the original amount) and voila! SCD legal and, dare I say, even more delicious than the original dressing. I also omit the tomatoes and mushrooms because while my family loves the cruciferous veggies, tomatoes and mushrooms are hit or miss. I love the extra veg though, so if you’re like me, go ahead and throw them in. If you do add more veggies, just remember to make a little extra dressing. A half batch extra would work perfectly.

If you are a fan of broccoli, don’t miss my other unique cruciferous creation: The Best Herby Broccoli Salad.

Grandma’s Broccoli Cauliflower Salad

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kristi McCollom
• Total Time: 2 hours
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A generations old recipe that has stood the test of time! Broccoli, cauliflower and red onions are tossed in a unique sweet and tangy homemade dressing. Do not underestimate this mayonnaise free, honey sweetened dish. When your 6-year-old requests a broccoli salad, you know it must be good!

---

Ingredients

Scale 1x2x3x

Salad veggies:

1 small head of cauliflower (about 1/2 pound)

1 large head of broccoli (about 1/2 pound)

1/4 cup thinly sliced red onion

1 cup cherry tomatoes- halved (optional)

1 cup sliced mushrooms- white button or baby portabella (optional)

For the Dressing:

1/2 cup olive oil

3 Tbsp apple cider vinegar

3 Tbsp honey

1/2 Tbsp onion powder (YES that is Tablespoon, not teaspoon)

1/4–1/2 tsp salt (start with 1/4 tsp and add more if desired)

1/2 tsp paprika

1/4–1/2 tsp celery seed (start with 1/4 tsp and add more if desired)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix all dressing ingredients together until smooth.  Allow it to sit on the counter for at least 30 minutes while you prepare your vegetables. (This is to make sure the salt and honey are dissolved and well incorporated)

2. Chop the broccoli and cauliflower into bite sized pieces.  Do the same with the tomatoes and mushrooms if using.

3. Thinly slice red onion.

4. Toss the veggies together with the dressing.  Refrigerate for at least 1 hour before serving.  The longer it sits, the better it gets!

Notes

If you choose to add tomatoes and/or mushrooms, make sure to use extra dressing.  An additional half batch of dressing will work if using the amounts suggested above.

This is a fantastic make-ahead salad.  It keeps very well in the fridge and actually gets better as it sits.

• Prep Time: 10 minutes
• Cook Time: At least 1 hour of refrigeration time