Recipes for salads with broccoli and cauliflower. Cauliflower and broccoli salad recipe from raw foodists

05.12.2023 Restaurant notes

I spotted this broccoli and cauliflower salad at a sanatorium for overweight patients. It is generally simple to prepare, but very tasty. At the same time, in terms of calories, thanks to broccoli and cauliflower, it is quite light, and in taste and the ratio of microelements, it is richer than from cauliflower alone. Don’t be afraid of 100 milliliters of sour cream, just use low-fat sour cream. Sour cream has several times less calories than vegetable oil. In addition, the use of sour cream allows you to avoid including vinegar in the recipe (with which cauliflower salad is often prepared when using vegetable oil dressing). Sour cream, when it gets on hot cabbage, begins to sour, and it becomes like an additional seasoning.

Those who are not on a diet and think that diet recipes are tasteless, do not be afraid - this one is tasty and very good for the intestines on the subject of “good poop”. Sorry for such unappetizing details. But if a dish has this advantage, I think it should be reported.

What it does not have is a presentable appearance. This salad definitely needs to be mixed very well, the broccoli flowers crumble and stain the white cauliflower... Moreover, there is parsley, and this incomprehensible sour cream... In short, the dish is absolutely unaesthetic, it is purely for everyday life, and not for a festive table. Well, so that no one is disappointed. If you want a beautiful broccoli and cauliflower salad, you should not stir it before serving, which means it will turn out less tasty. The rest of the cooking strategy is exactly the same.

Divide broccoli and cauliflower into inflorescences. No need to grind. It is better to cook cabbage in different pans.

Boil both cabbages in lightly salted water until done to your desired degree. For me, it comes for broccoli after 5 minutes from the moment of boiling, for cauliflower - after 12. Drain the water.

While the cabbage is cooking, don't get bored! We cut the parsley. By the way, if anyone has chervil, the chervil in this salad is also just superb! Parsley is the absolute minimum.

While cooking the cabbage, we can easily mix the dressing from sour cream, parsley, pepper and salt. Let the salt dissolve already! It is convenient to mix the dressing in the same bowl in which we will then mix the whole salad.

Add the finished cabbage to the dressing and mix everything well. At the sanatorium, broccoli and cauliflower salad was served cold, but at home we eat it wonderfully warm.

Bon appetit! Yes, I know it doesn't look too fancy, but it tastes just right!

And broccoli. The amazing thing is that they can even be combined in one dish, making it incredibly healthy, tender and tasty. In addition, these products are simply ideally combined with vegetables, meat and fruits. Due to this, you can even get creative at home, in your own kitchen, and come up with new variations of healthy dishes.

Only at first glance this may seem simple. In fact, it is very original, because in addition to the fact that it contains two cabbage varieties, it also adds a special cheese - blue cheese. And radishes are not an extra component, giving a bright shade and giving a pleasant pungency.

Required:

300 gr. broccoli;
300 gr. cauliflower;
150 gr. radish;
30 gr. green onions;
3 chicken eggs;
10 gr. dill;
50 gr. blue cheese;
200 gr. cream.

Broccoli and cauliflower salad:

Both cabbage varieties are thoroughly washed and cut into inflorescences. After that, put it in a saucepan, add water and boil for five minutes. After boiling, place in a colander and rinse with cold water.
Wash the radishes thoroughly and then cut them into thin slices.
Wash and finely chop onion and dill on a board.
Wash the eggs, boil until the yolk is firm, peel and cut into small pieces.
All products prepared for this moment are poured into a salad bowl and mixed with a spoon.
Place the cheese in a bowl and knead it with a fork, slowly add cream and stir.
Pour the prepared dressing over the salad, add salt and mix. Salad ready.

Tip: broccoli and cauliflower can be used not only boiled, but also raw. They acquire the most exquisite taste when baked. To do this, you just need to place them in the oven for ten minutes.

Salad with broccoli and cauliflower

This is another variation of the salad, which contains both broccoli and cauliflower. But this is not even the peculiarity of this case. and the broccoli turns out amazingly tender and flavorful not even thanks to them. Apples and sweet peppers play a special role here. The richness of taste is emphasized with the help of corn. The combination is excellent and original.

Required:

350 gr. broccoli;
350 cauliflower;
40 gr. shallots;
1 head of red onion;
1 red bell pepper;
1 yellow bell pepper;
1 large apple;
50 gr. green beans;
50 gr. corn;
20 gr. green onions;
20 gr. parsley;
20 gr. basilica;
1 medium lemon;
20 gr. olive oil;
20 gr. salt.

Broccoli cabbage salad recipes:

Cauliflower and broccoli are washed, chopped and placed in a pan filled with water. Boil for five minutes, place in a colander and pour over ice water.
Green beans are also boiled, but this process is longer and takes about ten minutes. After cooking, it is also cooled in a colander with cold water.
Peel both red onions and shallots. Then both products are cut into thin rings.
Bulgarian peppercorns are cut, seeds are removed, veins are removed and cut into thin strips.
The stems of parsley and basil are removed.
Green onions are cut into large pieces.
The prepared products are placed in one container.
The marinade is filtered from a jar of corn, and the grains are added to the salad.
Squeeze the juice out of the lemon and mix it with oil and salt.
Pour the dressing over the salad and mix the ingredients.

Advice: greens in such salads are not a superfluous component. The more there is, the better for the dish. It can and should be used not only in the main composition, but also in the form of decoration.

Broccoli salads

It would seem that this dish contains such simple ingredients, but its taste and presentation are simply amazing. Moreover, even my conscience does not allow me to call it an ordinary salad. This is a complete, independent dish that is simply amazing for a light breakfast or dinner. It will satisfy your hunger and lift your spirits.

Required:

450 gr. broccoli;
200 gr. pasta;
20 gr. mustard;
3 garlic cloves;
3 eggs;
60 gr. cream;
2 medium tomatoes;
1/2 tsp. salt;
1/2 tsp. pepper

Broccoli salad:

The pasta is placed in a pan with already boiled water and boiled in it. When ready, transfer them to a colander and cool.
The eggs are washed, boiled until the yolk is firm, the shell is peeled off and cut into small pieces.
The broccoli is washed, divided into florets by hand and also boiled in slightly salted water for no more than eight minutes. After their expiration, the broccoli is also placed in a colander.
Wash the tomatoes and cut into small slices.
The garlic is peeled and crushed in a garlic press, mixed with mustard, cream, salt and pepper, and the ingredients are actively ground.
Pasta is mixed with broccoli, eggs and tomatoes, poured with mustard sauce, and everything is mixed.

Important! For the salad, you need to use pasta made exclusively from durum wheat. Their peculiarity is not only that they do not overcook. Their shape is not lost during heat treatment, and they are much healthier than ordinary pasta.

Broccoli salad

This cabbage salad is rightfully considered vitamin-packed. It contains so many healthy and tasty vegetables that it’s difficult to count. It turns out to be very light, incredibly beautiful and colorful. Its taste is multifaceted and rich, which means it will find its place on the table on a holiday. Moreover, among the guests there will definitely be a lover of vegetable, rather than meat or fish, salads.

Required:

200 gr. broccoli;
2 large carrots;
2 potatoes;
2 medium beets;
a bunch of your favorite salad;
20 gr. dill;
20 gr. parsley;
1 onion head;
20 gr. butter;
20 gr. soy sauce;
10 gr. tomato paste;
160 gr. sour cream.

Broccoli salad:

Initially, the broccoli is washed and disassembled into inflorescences.
Using a brush, wash the carrots, peel them and cut them into halves of rings on a board.
Heat the frying pan, add broccoli and carrots, add butter and fry the vegetables a little. It is enough for them to languish for ten minutes to reach readiness.
The potatoes are placed in a saucepan, covered with water and boiled, then cooled, peeled and cut into slices.
In another saucepan, the beets are boiled, also cooled, peeled and cut.
The onion is cleaned and chopped with a knife into thin halves of rings.
The washed greens are placed on a board and chopped with a knife.
Place the products on a dish.
Serve the sauce in a separate bowl by mixing sour cream, soy sauce and tomato paste.
Sprinkle with pepper and salt and then mix.

Tip: to make the salad less harsh, the onion can be replaced with red or white. Shallots are also great for this dish.

Salad with broccoli and chicken

A tender, satisfying salad with a delicious composition simply cannot help but become one of your favorites. There is nothing in it. Olives and feta cheese are added there, and most importantly, chicken meat, which makes the dish not only tasty, but also nutritious. It is with him that it acquires a special taste and delightful visual design.

Required:

150 gr. Chicken;
150 gr. frozen peas;
200 gr. broccoli;
60 gr. olives;
100 gr. feta cheese;
50 gr. lettuce;
50 gr. sour cream;
10 gr. mustard seeds;
1/4 tsp. salt;
10 gr. green onions.

Broccoli salad:

The chicken is washed and boiled in a saucepan filled with water, cooled without removing it from the broth.
Broccoli is thoroughly washed and the inflorescences are separated from each other.
Pour water into a saucepan, add a little salt and bring to a boil. After boiling, place the peas there.
After boiling the peas for three minutes, add broccoli, previously disassembled into inflorescences, and together these components are boiled for another five minutes.
Immediately after this time, the products are placed in a colander and rinsed with ice water. This stage is very important, because thanks to the instant cooling, the peas will remain green and will not lose their natural color.
Chicken meat is laid out on a board and cut into strips with a knife. You can do it even simpler, divide the meat into fibers with your hands.
Place chicken, broccoli and peas in a salad bowl.
All the liquid is drained from the jar of olives, the olives themselves are cut into two parts and added to the main composition.
Add salt and pepper, mix everything thoroughly.
At the next stage, prepare the dressing. For this purpose, place mustard in a bowl, add sour cream to it and mix these two components together.
Pour the prepared salad over the prepared salad and mix.
Place the finished dish in a salad bowl.
The cheese is cut into small cubes on a board and placed on top of all the products.
Wash the onion, chop it with a sharp knife and decorate the salad with it.

Varieties of cabbage that are still unusual to this day simply cannot help but be liked if you know how to properly prepare salads from them. Broccoli goes amazingly with all vegetables. And cauliflower is not far behind in this. The dishes turn out incredible, fresh, exquisitely tender, nutritious and very healthy. They can be classified as both dietary and holiday variations of salads. They have a special charm and an amazing property - they will be incredibly rich, even with the most minimal composition. Of course, their preparation is also simple; however, for vegetable salads this is not an innovation, but rather a rule. At the same time, it is possible to create a special dish that will appeal not only to lovers of healthy food, but also to those who simply love to eat delicious food. After all, no matter how you look at it, no matter how you look at it, it turns out really incredibly tasty.

Cut broccoli and cauliflower into florets.

Finely chop the peppers and cherry tomatoes in half.

Sausage and eggs into small cubes. Mix all ingredients with mayonnaise, salt and pepper to taste.

Ingredients

Broccoli - 2 Cups
Cauliflower - 2 Cups
Red bell pepper - 1 piece
Cherry tomatoes - 500 grams
Eggs - 3 pieces (hard boiled)
Mayonnaise - 1/2 Cup
Salt/pepper - To taste
Boiled sausage - 280 grams

Main ingredients:
Vegetables, Broccoli, Cabbage, Cauliflower

Note:
You can truly appreciate Broccoli and Cauliflower Salad if you prepare this dish yourself at home. Before you start cooking, prepare all the necessary products and kitchen utensils. Next, carefully read the cooking recipe and look at the photos of specific steps. Once you remember how to cook Broccoli and Cauliflower Salad, get down to business. Agree, this is a fairly simple recipe. Your imagination will allow you to add your own unique taste and aroma to the product by changing the classic composition. But do not forget to take into account the calorie content of all ingredients so as not to harm your health and figure. Share your impressions and ideas with the author, let cooking unite people from all over the world!

Description:
This colorful Broccoli and Cauliflower Salad is full of freshness and brightness! An excellent option for holiday feasts, which can also serve as a light side dish.

Number of servings:
3

Cooking time:
15 minutes

time_pt:
PT15M

Come visit us, we will be very glad to see you!

This colorful Broccoli and Cauliflower Salad is full of freshness and brightness! A great option for a festive feast. Salad with broccoli and cauliflower, prepared according to this recipe, is incredibly rich in vitamins and other beneficial substances, so it is perfect for all fans of a healthy diet.

Ingredients:

Broccoli – 5 inflorescences
Cauliflower – 5 inflorescences
Hard-boiled chicken eggs - 2 pcs.
Canned corn – 3 tbsp.
Mayonnaise – 1-2 tbsp. (or according to your taste)
Salt, pepper - to taste

Step-by-step preparation salad from color cabbage And broccoli:

The cabbage must be properly boiled so that it does not lose its taste and does not become overcooked. Take a not very large saucepan, pour a few cups of water into it, maybe already hot, put it on the fire, add salt and bring to a boil. If you want to cook cauliflower and broccoli together, first let the cauliflower cook for about 5 minutes, then add the broccoli to it and cook it together for another 3-5 minutes. Cauliflower is denser and takes longer to cook, while broccoli is more tender and cooks faster. In order for the cabbage to be firm and a little crunchy, it must be placed immediately after it has been cooked for a couple of minutes in a bowl of ice water. Next, place the cabbage in a colander to drain the water from the cabbage. Meanwhile, work on the other salad ingredients.

Peel the egg and cut into small cubes.

Take a bowl and place cabbage, egg, corn,

Greetings to everyone on the pages of the culinary blog “Cook Simple and Tasty”! Today I have an almost healthy recipe broccoli and cauliflower salad . And it turned out completely spontaneously. Why "almost"? Well, because my family just can’t get away from such unhealthy mayonnaise... But the main thing is that this dish is prepared very simply and quickly, and the salad itself turns out to be nourishing and tasty.

Let's take:

a bag of frozen vegetables (a mixture of broccoli, cauliflower and carrots in a steamer bag);
approximately 100 grams of cheese (any);
two tablespoons of mayonnaise.

The first step is to cook the vegetables in the microwave according to the instructions on the package. I was lucky enough to buy vegetables in a steamer bag - it’s such a convenient thing, I admit frankly. 🙂

Just 10 minutes in the microwave and the vegetables are cooked just the way you need them - retaining a little firmness and a color that is simply pleasing to the eye.

While the vegetables are cooling, grate the cheese on a coarse grater in a separate bowl. You can, of course, take harder varieties, but I had the usual “Russian”.

Next, in a small container, mix a teaspoon of creamy horseradish and a couple of tablespoons of mayonnaise. I didn’t write about horseradish in the list of products, because it’s still not the most essential ingredient. Yes, and I just had it at hand. And if you don’t have it, you can add a teaspoon of mustard or half a clove of crushed garlic. Or do without the “spiciness” at all in this salad, using only mayonnaise (or even replace it with sour cream).

When the vegetables have cooled, add cheese and dressing.

Of course, mix everything well and serve.

This is the post-New Year's salad I made from broccoli and cauliflower. I think you will like it too.

Bon appetit!

By
Published:
Total time: 30min
Calories per serving:
Fat per serving:
Ingredients: Thinly-sliced 400 gr. frozen vegetables in a steamer bag, 100 gr. cheese, 2 tbsp. l. mayonnaise
Price:
Directions: