Broccoli, Cauliflower, and Radish Salad

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This Broccoli, Cauliflower, and Radish Salad would be a great salad idea for a summer side dish. 

PIN Broccoli, Cauliflower, and Radish Salad with Cashews 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, and 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 a creamy ranch dressing. And raw radishes and cashews give this tasty salad plenty of crunch!

How to Make Broccoli, Cauliflower, and Radish Salad:

(Scroll down for complete recipe with nutritional information.)

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:

Thai Broccoli Salad  
Barely-Blanched Broccoli Salad with Feta and Fried Almonds 
Sweet and Sour Broccoli Salad 

Print

Broccoli, Cauliflower, and Radish Salad

Yield 8 servings

Prep Time 30 minutes

Cook Time 2 minutes

Total Time 32 minutes

Broccoli, Cauliflower, and Radish Salad with 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.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The original version of this Broccoli, Cauliflower, and Radish Salad used green peas, which I bet were delicious but I wanted to replace them with a lower-carb vegetable. With the radishes and red bell pepper I used this salad is suitable for any phase of the original South Beach Diet and although it does have some carbs, you could have a small serving for most other low-carb diet plans. 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 Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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