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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.

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

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

Find it online: https://thefamilycooking.com/purple-cauliflower-broccoli-raisin-salad/