Cauliflower & Broccoli Slaw Salad Recipe
Add even more veggies to your favorite summer salad with this ten ingredient broccoli slaw salad with cauliflower and a homemade dressing!
Servings: 8 servings
Calories: 82kcal
Cost: $6.00
Equipment
- 1 whisk
- 1 large spoon
Ingredients
Vegetables
- 16 ounce bag broccoli slaw
- 5 cups chopped cauliflower, bite-sized pieces (about 1 small head)
- 1 cup frozen corn, thawed
- 6 radishes, thinly sliced
Dressing
- 1/3 cup mayo
- 2 Tablespoons minced fresh basil (6 fresh large basil leaves)
- 1 ½ Tablespoons lemon juice
- 1 ½ Tablespoons red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- To a large mixing bowl, add all of the vegetables. Set aside.16 ounce bag broccoli slaw, 5 cups chopped cauliflower, bite-sized pieces, 1 cup frozen corn, thawed, 6 radishes, thinly sliced
- In a small bowl, whisk together all of the dressing ingredients until combined.2 Tablespoons minced fresh basil, 1 ½ Tablespoons lemon juice, 1 ½ Tablespoons red wine vinegar, 1/3 cup mayo, 1 teaspoon salt, ¼ teaspoon black pepper
- Pour the dressing over the bowl of vegetables. Gently mix until all the veggies are coated in the dressing.
- Refrigerate, covered, for at least 2 hours or overnight before serving to allow the vegetables to be infused with flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Ingredient Tips - Use fresh corn in place of thawed frozen corn. Or use canned corn, but make sure it is drained well.
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 8.5g | Protein: 3.1g | Fat: 2.7g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 1.8mg | Sodium: 109.8mg | Potassium: 385.3mg | Fiber: 3g | Sugar: 2.7g | Vitamin A: 18.3IU | Vitamin C: 82.9mg | Calcium: 41.6mg | Iron: 0.7mg
