Broccoli Cauliflower Radish Salad

This Broccoli Cauliflower Radish Salad would be a great low-carb salad idea for a crunchy side dish. The cashews add a delightful pop of flavor, or use another type of nuts if you prefer.

PIN Broccoli Cauliflower Radish Salad to try it later!

Memorial Day means the unofficial beginning of summer, or as I like to think of it, the beginning of Salad Season! I love those warm summer days when a big plate of salad seems like the perfect lunch, and I’m always looking for ideas for my next salad creation.

This Broccoli Cauliflower Radish Salad was inspired by a salad I bookmarked years ago on a very old blog that’s no longer posting. I changed it quite a bit from the original salad and it took me a couple of tries to get it right, but I love all these ingredients and this final version of the salad is definitely a keeper.

For this salad the broccoli and cauliflower is barely blanched in boiling water; then it’s combined with the other ingredients and tossed with a creamy ranch dressing. And raw radishes and cashews give this tasty salad plenty of crunch!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.

• broccoli florets
• cauliflower florets
• red bell pepper
• radishes
• chopped red onion
• chopped cashews
• cream cheese
• Hidden Valley Ranch Buttermilk Style Salad Dressing Mix (affiliate link)
• dried dill weed (affiliate link)
• Spike Seasoning (affiliate link), or other all-purpose seasoning blend

Do you have to blanch the vegetables for this salad?

This recipe calls for barely blanching the broccoli and cauliflower in boiling water so they are just starting to cook but still a bit crunchy. If you like raw broccoli and cauliflower in a salad you can probably skip that step, but when we tested the recipe we preferred the barely-blanched broccoli and cauliflower.

How can you make Broccoli Cauliflower Radish Salad lower in carbs?

This salad is relatively low in carbs, and probably even suitable for Keto with a small serving size. But if you wanted to make a version that’s lower in carbs, replace the cashews with a lower-carb nut like walnuts.

How to make Broccoli Cauliflower Radish Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Take cream cheese out of the fridge and cut into small cubes so it will start to soften.
2. Cut broccoli and cauliflower into small flowerets, enough for about 4 cups each.
3. Slice radishes, cut red bell peppers into short strips, and finely chop the red onion.
4. Bring a pot of salted water to a boil, then add the broccoli and cauliflower and cook about 2 minutes (depending on how crisp you like it.) 
5. Immediately drain the veggies and rinse with very cold water.
6. When the broccoli and cauliflower is well-drained, put in a salad bowl and toss with the radishes, red pepper strips, and red onion.
7. Stir the cream cheese with a whisk until it’s softened, and then whisk in the Ranch Dressing, dill weed, and Spike Seasoning (affiliate link) or other all-purpose seasoning blend.
8. Toss the salad with desired amount of dressing, depending on how moist you prefer your salads.
9. Then add the chopped cashews and toss again.
10. Season with salt and fresh ground black pepper and serve right away.

More Salad Recipes with Broccoli:

• Asian Broccoli Salad
• Broccoli Salad with Feta and Almonds
• Sweet and Sour Broccoli Salad

Continue to Content

Print

Yield: 8 servings

Broccoli Cauliflower Radish Salad

Prep Time 30 minutes

Cook Time 2 minutes

Total Time 32 minutes

Broccoli Cauliflower Radish Salad combines barely-blanched broccoli and cauliflower with radishes and cashews, for a tasty salad with plenty of crunch.

Ingredients

Ingredients:

• 4 cups small broccoli florets
• 4 cups small cauliflower florets
• 1 red bell pepper, stem and seeds removed and cut into small thin strips
• 1 bunch radishes, thickly sliced
• 1/4 cup finely chopped red onion (see notes)
• 1/2 cup coarsely chopped cashews (or more)

Dressing Ingredients:

• 4 oz. cream cheese, softened
• 3/4 cup Ranch Dressing (see notes)
• 1/2 tsp. dill weed
• 1/2 tsp. Spike Seasoning

Instructions

1. Take cream cheese out of the fridge and cut into small cubes so it will start to soften.
2. Bring a pot of lightly salted water to a boil while you cut the broccoli and cauliflower into small bite-sized florets.
3. When water boils, add the vegetables, bring back to a low boil, and cook 2 minutes (or less; test a piece to see how crunchy you want it.)
4. Immediately drain the vegetables into a colander placed in the sink and rinse with very cold water.
5. Let the broccoli and cauliflower drain well while you prep the other ingredients.
6. Clean and slice the radishes.
7. Cut out the stem and seeds from the red bell pepper and cut into small thin strips.
8. Finely chop the red onion (or slice green onions.)
9. Coarsely chop the cashews.
10. Put the softened cream cheese into a small dish or measuring cup and whisk until it’s soft, then add the Ranch dressing, dill weed, and Spike Seasoning (affiliate link) and whisk ingredients together.
11. When the vegetables are well drained (blot with a paper towel if you’re in a hurry) put them in bowl and toss gently with the radishes, red bell pepper strips, and red onion.
12. Stir in as much dressing as desired, until the salad is as moist as you’d like it.
13. Add cashews and toss again, season the salad with salt and fresh ground black pepper to taste, and serve immediately. (I used salted cashews so I didn’t need any additional salt.)
14. If you’re making this in advance or making more than you’ll eat at once, don’t add the dressing or toss with the cashews until right before you serve the salad.

Notes

Use sliced green onion instead of red onion if you prefer. You can use homemade or bottled ranch for this recipe.

Recipe inspired by a salad I bookmarked years ago on a blog that’s no longer posting.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 244Total Fat 20gSaturated Fat 5.4gTrans Fat 0gUnsaturated Fat 12.7gCholesterol 20mgSodium 439mgCarbohydrates 15gFiber 4.6gSugar 5.4gProtein 5.7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The original version of this Broccoli Cauliflower Radish Salad used green peas which I bet were delicious, but I wanted to replace them with a lower-carb vegetable. Using radishes and red bell pepper makes this salad suitable for low-carb diets and for any phase of the original South Beach Diet. South Beach would recommend low-fat dressing and cream cheese; other plans would prefer full-fat.

Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2013. It was last updated with more information in 2023.

Share This: