Best 5 Broccoli Cauliflower And Carrot Salad Recipes
**Broccoli, Cauliflower, and Carrot Salad: A Trio of Goodness**
Broccoli, cauliflower, and carrot salad is a refreshing, crunchy, and colorful dish that is perfect for a light lunch or a healthy side dish. Made with a simple dressing of mayonnaise, sour cream, vinegar, sugar, salt, and pepper, this salad is easy to prepare and packed with flavor. The broccoli, cauliflower, and carrots provide a variety of textures and flavors, making this salad a delightful treat for the senses and a good source of vitamins and minerals.
**Alternative Recipes to Delight Your Taste Buds**
Alongside the classic broccoli, cauliflower, and carrot salad recipe, the article also offers variations to suit different preferences and dietary requirements. For a vegan version, you can substitute the mayonnaise and sour cream with a plant-based alternative. If you prefer a lighter dressing, you can use Greek yogurt instead of mayonnaise. Additionally, you can add other vegetables to the salad, such as shredded cabbage, bell peppers, or snap peas, to create a more vibrant and flavorful dish.
MARINATED BROCCOLI-CAULIFLOWER SALAD
My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.
Nutrition Facts :
CARROT BROCCOLI SALAD
I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.
Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.
FESTIVE BROCCOLI-CAULIFLOWER SALAD
I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table. -Avanell Hewitt, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 14 servings (2/3 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, sprinkle with sunflower kernels.
Nutrition Facts : Calories 253 calories, Fat 24g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 284mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
BROCCOLI, CAULIFLOWER, AND CARROT SALAD
Adapted from Southern Living. This is easy and good! You may use packaged vegetables or buy them separately.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
- Add the broccoli, cauliflower and carrots.
- Toss to coat with dressing.
- Sprinkle evenly with nuts.
- Enjoy!
Nutrition Facts : Calories 170.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 7, Sodium 676.4, Carbohydrate 14.4, Fiber 3.6, Sugar 6.5, Protein 4.4
BROCCOLI VEGETABLE SALAD
Carrot, celery and tomatoes go so well with broccoli and cauliflower in this crisp refreshing salad with a light vinaigrette dressing. My mom used this popular salad to round out a variety of different meals. Even when made ahead, it doesn't get soggy. -Lorrie Bailey, Pulaski, Iowa
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-20 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the cauliflower, broccoli, tomatoes, onion, celery and carrot. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
Tips:
- Choose fresh, vibrant vegetables. Crisp, brightly colored broccoli, cauliflower, and carrots will make for the most flavorful salad.
- Cut the vegetables into uniform-sized florets or pieces. This will ensure that they cook evenly.
- Blanch the vegetables briefly. This helps to preserve their color and crunch while still cooking them through.
- Use a light dressing. A simple vinaigrette or lemon-tahini dressing is a good option. Avoid heavy, creamy dressings, which can weigh down the salad.
- Add some nuts or seeds for extra crunch and flavor. Slivered almonds, sunflower seeds, or pumpkin seeds are all good choices.
- Serve the salad immediately or chill it for later. This salad is best enjoyed fresh, but it can also be chilled for up to 2 days.
Conclusion:
This broccoli, cauliflower, and carrot salad is a healthy and delicious side dish or light lunch. It's packed with nutrients, and the bright flavors of the vegetables are sure to please everyone at your table. With its vibrant colors and crunchy texture, this salad is sure to be a hit at any gathering.
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