A well loved salad in the South, made from fresh broccoli and cauliflower, sweet green bell pepper, red onion, celery, and a sweet and sour dressing, with just a touch of Deep South flair.
Broccoli and Cauliflower Salad
I love this salad. I don't even mind the rawness of the broccoli that usually bothers me with broccoli salad, I guess because its offset by the addition of cauliflower. My anti-veggie hubby won't eat this his salad of course, but it keeps great for days in the fridge, so I make it up and eat on it all week where it just keeps getting better.
There are quite a few varieties of this salad around, some even including cheese, bacon and nuts and more like that fabulous broccoli salad we all also love. I prefer mine with simply fresh broccoli and cauliflower, chopped celery and always thin strips of red onion and sweet green bell pepper.
Have I mentioned I love this salad?
Here's what you'll need to make my Broccoli and Cauliflower Salad:
For the Dressing:
- 1/2 cup vegetable oil
- 1/2 cup real mayonnaise
- 1/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Creole or yellow mustard
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Cajun or Creole seasoning, or to taste, optional
For the Salad:
Here's how to make it.- 1 head fresh cauliflower, trimmed to bite sized pieces
- 1 head fresh broccoli, trimmed to bite sized pieces
- 2 stalks (ribs) celery, chopped
- 1 small red onion, halved lengthwise and cut into thin strips
- 1 small bell pepper, halved lengthwise and cut into thin strips
Trim the broccoli and cauliflower.
And chop into small bite-sized pieces. Rinse.
Whisk the dressing ingredients together in a large storage bowl.
I use vegetable oil, real mayonnaise, granulated sugar, apple cider vinegar, Creole or yellow mustard, salt, pepper and Cajun or Creole seasoning.
Add the chopped celery, and very thinly sliced red onion and bell pepper, and gently fold the dressing into the vegetables.
Taste and adjust seasonings and refrigerate several hours or preferably overnight, before serving.
For more of my favorite salad recipes, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
130906
.
