Tired of boring, predictable salads that leave you uninspired? Get ready to revolutionize your dining experience with this vibrant, nutrient-packed Broccoli Carrot and Cauliflower Coleslaw that's about to become your new obsession! Imagine a salad so deliciously crunchy, so perfectly balanced, that it'll make your taste buds dance and your health-conscious heart sing. This isn't just a side dish—it's a culinary adventure waiting to happen!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets, chopped
- 1 cup carrots, shredded
- 2 cups cauliflower florets, chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
Instructions
- Begin by preparing your vegetables. Rinse the broccoli and cauliflower florets under cold water to remove any dirt or debris. Chop the broccoli and cauliflower into small, bite-sized pieces for easy mixing and eating.
- Next, peel the carrots and shred them using a box grater or a food processor. Aim for fine shreds to ensure they blend well with the other ingredients.
- In a large mixing bowl, combine the chopped broccoli, shredded carrots, and chopped cauliflower. Toss the vegetables together to ensure they are evenly mixed.
- In a separate small bowl, prepare the dressing. Add the mayonnaise, apple cider vinegar, and honey (or agave syrup) to the bowl. Whisk the ingredients together until they are well combined and smooth.
- Pour the dressing over the mixed vegetables in the large bowl. Gently fold the dressing into the vegetables using a spatula or large spoon, ensuring that all the vegetables are evenly coated.
- Season the coleslaw salad with salt and pepper to taste. Start with a small amount, mix well, and adjust according to your preference.
- Once everything is well combined, cover the bowl with plastic wrap or a lid and let it sit in the refrigerator for about 10 minutes. This allows the flavors to meld together.
- After chilling, give the salad a final toss before serving. Taste once more and adjust seasoning if necessary. Serve the Broccoli Carrot and Cauliflower Coleslaw Salad chilled as a refreshing side dish.
Tips
- Vegetable Prep is Key: Ensure your broccoli and cauliflower florets are uniformly chopped for consistent texture and even dressing distribution.
- Shredding Hack: For the most delicate carrot shreds, use the fine side of a box grater or a food processor with a shredding attachment.
- Dressing Magic: Whisk your dressing ingredients thoroughly to create a smooth, emulsified sauce that coats every vegetable piece.
- Chill Factor: Let the salad rest in the refrigerator for at least 10 minutes before serving to allow flavors to meld and develop.
- Customization Option: Feel free to add toasted nuts or seeds for extra crunch and nutritional boost.
- Make-Ahead Friendly: This salad can be prepared up to a day in advance, making it perfect for meal prep or potlucks.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 10mg
