Purple Cauliflower & Broccoli Raisin Salad

Why You’ll Love This Recipe

This salad isn’t just beautiful—it’s packed with wholesome ingredients and bold flavors. The natural sweetness of raisins complements the earthy crunch of cauliflower and broccoli, while the creamy dressing adds a delightful tang. It’s easy to prepare, travels well for potlucks or picnics, and makes a great side dish for grilled meats, sandwiches, or as a hearty vegetarian option on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Purple cauliflower, cut into small florets
• Broccoli florets
• Red onion, finely diced
• Raisins (or golden raisins)
• Sunflower seeds or chopped almonds
• Cooked and crumbled bacon (optional)
• Mayonnaise
• Greek yogurt (or sour cream)
• Apple cider vinegar
• Honey or maple syrup
• Salt and black pepper, to taste

Directions

1. Bring a pot of salted water to a boil. Add the broccoli and purple cauliflower florets and blanch for 1–2 minutes until slightly tender but still crisp.
2. Drain immediately and rinse with cold water or place in an ice bath to stop the cooking process. Pat dry with a paper towel.
3. In a large mixing bowl, combine the blanched broccoli, cauliflower, red onion, raisins, and sunflower seeds (and bacon, if using).
4. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
5. Pour the dressing over the vegetables and toss until evenly coated.
6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
7. Serve cold or at room temperature, topped with extra seeds or raisins if desired.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 2 minutes (blanching)
Chill time: 30 minutes
Total time: approximately 45 minutes

Variations

• Vegan version: Use vegan mayonnaise and skip the bacon. Replace honey with maple syrup or agave.
• Cheesy twist: Add shredded cheddar or crumbled feta for extra richness.
• Nutty flavor: Substitute sunflower seeds with toasted pecans or walnuts.
• Citrus dressing: Add a splash of orange juice or lemon zest for brightness.
• Spicy version: Mix a pinch of cayenne or a few dashes of hot sauce into the dressing for a gentle kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may settle slightly. This salad is best served cold—no reheating necessary. Avoid freezing, as the vegetables will lose their crispness when thawed.

FAQs

Can I use regular cauliflower instead of purple?

Yes, you can use white, green, or orange cauliflower—the flavor is similar, though purple adds a stunning visual appeal.

Do I have to blanch the vegetables?

Blanching keeps the florets bright and tender-crisp, but you can use them raw for extra crunch.

What can I use instead of raisins?

Dried cranberries, chopped dates, or currants make excellent substitutes.

Can I make this salad ahead of time?

Yes! It actually tastes better after chilling for a few hours, as the flavors blend beautifully.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check any packaged items like mayo or bacon.

Can I skip the yogurt?

Yes, you can use all mayonnaise for a richer dressing, though the yogurt adds a nice tang and lightness.

How can I make the dressing lighter?

Use low-fat yogurt and light mayonnaise or replace part of the mayo with extra yogurt for a healthier version.

Can I add protein to make it a main dish?

Absolutely! Try adding grilled chicken, chickpeas, or hard-boiled eggs for extra protein.

How long does it stay fresh?

It keeps well for up to 3 days in the refrigerator, though the vegetables are crunchiest the first day.

What does purple cauliflower taste like?

It tastes very similar to regular cauliflower—mild, slightly nutty, and earthy—but adds a gorgeous pop of color to any dish.

Conclusion

Purple Cauliflower & Broccoli Raisin Salad is as beautiful as it is delicious—a crisp, colorful dish that’s bursting with flavor and texture. The combination of crunchy vegetables, sweet raisins, and creamy dressing makes it perfect for any occasion, from summer barbecues to cozy family dinners. With its versatility and eye-catching appeal, this salad is sure to become a favorite on your table year-round.

Purple Cauliflower & Broccoli Raisin Salad

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A vibrant and crunchy Purple Cauliflower & Broccoli Raisin Salad tossed in a creamy, tangy dressing with sweet raisins and nutty sunflower seeds. This colorful twist on a classic broccoli salad is perfect for potlucks, picnics, or as a refreshing side dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Salad
• Method: No-Cook / Blanched
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 cups purple cauliflower florets
• 2 cups broccoli florets
• 1/4 cup red onion, finely diced
• 1/2 cup raisins or golden raisins
• 1/4 cup sunflower seeds or chopped almonds
• 1/3 cup mayonnaise
• 1/3 cup Greek yogurt or sour cream
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• Salt and black pepper, to taste

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Instructions

1. Bring a pot of salted water to a boil. Add the broccoli and purple cauliflower florets and blanch for 1–2 minutes until slightly tender but still crisp.
2. Drain and immediately rinse with cold water or transfer to an ice bath to stop the cooking. Pat dry.
3. In a large bowl, combine the blanched broccoli, cauliflower, red onion, raisins, sunflower seeds (if using).
4. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
5. Pour the dressing over the vegetables and toss until evenly coated.
6. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
7. Serve cold or at room temperature, garnished with extra seeds or raisins if desired.

Notes

• For a vegan version, use vegan mayo and replace honey with maple syrup or agave.
• Add shredded cheddar or feta for a cheesy variation.
• Substitute sunflower seeds with toasted nuts for added crunch.
• Chilling helps the flavors develop—best served after 30 minutes or more.
• Store leftovers in the fridge for up to 3 days; do not freeze.

Nutrition

• Serving Size: 1 cup
• Calories: 190
• Sugar: 10g
• Sodium: 220mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 10mg