4.8 from 12 votes
Broccoli and Cauliflower Salad
Turn these nutritious veges into a delectable salad that's great as a side or on its own
Prep Time
20 mins
Cook Time
20 mins
Servings: 8
Calories: 95 kcal
Course:
Salad
Cuisine:
Australian
Ingredients
- 250 grams broccoli (or broccolini) (about one small head)
- 450 grams cauliflower (about one small head)
- ⅓ cup roasted cashews
- ⅓ cup Greek yoghurt
- ⅓ cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- 1 teaspoon Keen's Curry powder
- 1 teaspoon Dijon mustard
Instructions
- Using a large saucepan, bring water to the boil and add roughly chopped broccoli and cauliflower. Boil for 2-3 minutes and then remove from heat. Drain and place back in saucepan with cold water. Drain again and place broccoli and cauliflower back in saucepan (without water).
- Add cashews to broccoli and cauliflower and set aside.
- Mix all remaining ingredients using a whisk to make the salad dressing.
- Once broccoli and cauliflower is almost cool, stir through the salad dressing and place into fridge. Serve cold.
Cup of Yum
Notes
- TIPS:
- Use fresh produce. I sourced my broccoli and cauliflower from my local markets.
- Don't overcook the veges. Soggy broccoli is no fun, and even this recipe can't fix the misery of soggy broccoli.
- The cashews. Don't skimp on the cashews.
Nutrition Information
Calories
95kcal
(5%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
6mg
(2%)
Sodium
40mg
(2%)
Potassium
238mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
254IU
(5%)
Vitamin C
43mg
(48%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 95
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 40mg | 2% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 43mg | 48% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.