I made this Cauliflower Broccoli Salad for our Israeli Independence Day picnic. The carrots and red onion add color, and the sunflower seeds and cashews add flavor. The simple dressing consists of mayonnaise, red wine vinegar and brown sugar. Be sure to chop the vegetables into small pieces. This salad makes a refreshing and lite accompaniment to grilled meat.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- SALAD:
- 1 pound (400-500 grams) fresh broccoli
- 1 small fresh cauliflower
- 2-3 carrots
- 1 small red onion
- 1/2 cup sunflower seeds
- 1 cup cashews, chopped
- DRESSING
- 1 cup mayonnaise
- 1/2 cup red wine vinegar
- 1/3 cup brown sugar
Preparation:
1. Wash broccoli and cauliflower. Cut off small florets, and put small pieces into a large salad bowl.
2. Peel carrots. Slice lengthwise, and then chop into small pieces. Add to salad in bowl.
3. Peel red onion. Chop into small pieces and add to salad in bowl.
4. In a small bowl, mix mayonnaise, red wine vinegar and brown sugar until smooth. Pour over salad and mix well. Let stand for a few hours or overnight.
5. Just before serving, mix in sunflower seeds and chopped cashews.
NOTE: I use my hands to break up the broccoli and cauliflower florets into very small pieces. The smaller the pieces in this salad, the nicer the salad.
2. Peel carrots. Slice lengthwise, and then chop into small pieces. Add to salad in bowl.
3. Peel red onion. Chop into small pieces and add to salad in bowl.
4. In a small bowl, mix mayonnaise, red wine vinegar and brown sugar until smooth. Pour over salad and mix well. Let stand for a few hours or overnight.
5. Just before serving, mix in sunflower seeds and chopped cashews.
NOTE: I use my hands to break up the broccoli and cauliflower florets into very small pieces. The smaller the pieces in this salad, the nicer the salad.