Creamy Broccoli Cauliflower Salad
This easy and healthy-ish creamy broccoli cauliflower salad recipe is loaded with crisp and crunchy cucumbers, radishes, broccoli and cauliflower florets and fresh herbs. Tossed and coated with simple 3-ingredient Greek yogurt dressing, making each bite of this salad supremely satisfying.
Ingredients
- 4 small cucumbers
- 2 small broccoli heads
- 1 medium cauliflower head
- 1 bunch fresh radishes (11-12 radishes)
- 1/4 cup fresh green onions, chopped
- 1/4 cup fresh dill, chopped (or 1 bunch)
- 1/2 cup (120g) mayonnaise, (preferably real)
- 1/2 cup (120g) plain Greek yogurt
- 1 teaspoon fine salt, - or to taste
Instructions
- Wash all vegetables & paper towel pat dry. Cut broccoli into small florets.
- Remove and discard cauliflower core and cut the rest into small florets, similar to broccoli.
- Thinly slice halved cucumbers and radishes. Finely chop green onions and fresh dill. Add to the salad.
- In a small bowl, stir together 1/2 cup mayo, 1/2 cup plain Greek yogurt and 1 teaspoon fine salt. Add dressing to the salad and toss well to combine, just before serving.
- Broccoli salad will stay nice and fresh for 2-3 days in refrigerator without the dressing.
Notes
- This salad can be made ahead of time in full. Keep dressing in separate bowl and stir into salad just before serving.
- Replace cauliflower for broccoli only, by doubling the broccoli amount in the recipe.
- Substitute green onions for fresh chives and add some fresh Italian parsley.
- Replace Greek yogurt for sour cream or do all-sour-cream dressing and remove the mayo completely. Add more salt if necessary.
- Add in some dried cranberries for sweet and tangy flavor, toasted sunflower seeds or toasted nuts for even more crunch.
- Substitute radishes for rutabaga; both are zesty and spicy and very similar in taste. Peel and thinly slice rutabaga into matchsticks onto mandolin.