Description
A creamy, crunchy, low-carb broccoli cauliflower salad packed with cheese, onion, and a tangy dressing—perfect as a make-ahead side for gatherings or everyday meals.
Ingredients
- 4 cups broccoli florets, cut into small pieces
- 4 cups cauliflower florets, cut into small pieces
- 1 cup shredded cheddar or Colby cheese
- ½ cup red onion, finely chopped
- ¾ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash and dry the broccoli and cauliflower, then chop into bite-sized florets.
- In a large mixing bowl, combine the broccoli, cauliflower, shredded cheese, and chopped red onion.
- In a separate bowl, whisk together the mayonnaise, sour cream, salt, and black pepper until smooth.
- Pour the dressing over the vegetables and stir gently to coat evenly.
- Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
Notes
- Add sunflower seeds or chopped nuts for crunch.
- Include dried cranberries or a low-carb sweetener for a touch of sweetness.
- Use ranch dressing in place of some mayo for variation.
- Lightly steam vegetables for a softer texture if desired.
- Stir before serving to freshen up leftovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
