Crispy Cauliflower and Broccoli Salad with Honey-Soy Dressing

Recipe Collection: Appetizer

Crispy Cauliflower and Broccoli Salad with Honey-Soy Dressing! This vegetarian fusion dish features crunchy cauliflower and broccoli, complemented by a tangy orange-tamari dressing. Perfect for those following a vegetarian diet, this salad is also soy and nut allergy-friendly.

The vibrant mix of textures and flavors makes it an excellent side for any meal or a refreshing addition to your holiday gatherings. Packed with nutrients, this salad is a healthy choice that can be easily prepared ahead of time.

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Overview

This vibrant veggie dish combines crisp red cabbage, crunchy cauliflower, and broccoli with a tangy orange-tamari dressing. The flavors deepen as the salad chills, making it perfect for make-ahead holiday gatherings.

Diet Type

Vegetarian

Allergies

Soy, Nuts

Cuisine

Fusion

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 3 Tablespoons fresh orange juice
• 2 Tablespoons less-sodium tamari
• 2 Tablespoons canola oil
• 1 Tablespoon honey
• 1 Teaspoon orange zest
• 1 Teaspoon garlic, minced
• 0.5 Teaspoon toasted sesame oil
• 0.25 Teaspoon salt
• 0.25 Teaspoon crushed red pepper
• 3 Cups red cabbage, sliced
• 4 Cups 0.5-inch cauliflower florets
• 4 Cups 0.5-inch broccoli florets
• 0.5 Cup sliced almonds, toasted

Steps

1. In a large bowl, whisk together the fresh orange juice, less-sodium tamari, canola oil, honey, orange zest, minced garlic, toasted sesame oil, salt, and crushed red pepper.
2. Add the sliced red cabbage, cauliflower florets, and broccoli florets to the bowl. Toss to coat the vegetables evenly with the dressing.
3. Let the salad stand for 30 minutes, stirring occasionally to ensure even marination.
4. Just before serving, top the salad with toasted sliced almonds for added crunch.
5. Serve chilled. The salad can be kept covered and refrigerated for up to 2 days.

Enjoy this refreshing and nutritious salad as a delightful appetizer or side dish!