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Low-Carb Broccoli and Cauliflower Salad with Radishes

Low-Carb Broccoli and Cauliflower Salad with Radishes would be a great salad idea for a summer pot-luck, and this tasty meatless salad is also low-carb, gluten-free, and low-glycemic. Use Salad Recipes to find more salads like this one!

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Low-Carb Broccoli and Cauliflower Salad with Radishes found on KalynsKitchen.com

Memorial Day means the unofficial beginning of summer in the U.S., 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 Low-Carb Broccoli and Cauliflower Salad with Radishes was inspired by a salad I bookmarked years ago on a 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.

If you’re going to any kind of Memorial Day pot-luck, this salad would make a perfect offering to take along.  I think there are lots of other crunchy veggies that would work here, so have fun with this one!

Low-Carb Broccoli and Cauliflower Salad with Radishes found on KalynsKitchen.com

Cut broccoli and cauliflower into small flowerets, enough for about 4 cups each. Slice radishes, cut red bell peppers into short strips, and finely chop the red onion.

Bring a pot of salted water to a boil, then add the broccoli and cauliflower and cook 1-2 minutes (depending on how crisp you like it.)  Immediately drain the veggies and rinse with very cold water. When the broccoli and cauliflower is well-drained, put in a salad bowl and toss with the radishes, red pepper strips, and red onion.

Stir the cream cheese with a whisk until it’s softened, and then whisk in the Ranch Dressing, dill weed, and Spike Seasoning. Toss the salad with desired amount of dressing, depending on how moist you prefer your salads.

Then add the chopped cashews and toss again. Season with salt and fresh ground black pepper and serve right away.

More Salad Recipes with Broccoli:

Easy Thai-Flavored Raw Broccoli Salad with Red Onion, Mint, and Peanuts ~ Kalyn’s Kitchen
Honey Mustard, Broccoli, and Apple Salad ~ Joy the Baker
Barely-Blanched Broccoli Salad with Feta and Fried Almonds ~ Kalyn’s Kitchen
Vegan Broccoli Salad with Spicy Sesame Peanut Dressing ~ The Perfect Pantry
Sweet and Sour Broccoli Salad ~ Kalyn’s Kitchen

Low-Carb Broccoli and Cauliflower Salad with Radishes

Low-Carb Broccoli and Cauliflower Salad with Radishes would be a great salad idea for a summer pot-luck.



  • 4 cups small broccoli flowerets
  • 4 cups small cauliflower flowerets
  • 1 red bell pepper, stem and seeds removed and cut into small thin strips
  • 1 bunch radishes, thickly sliced (about 12-14 radishes)
  • 1/2 cup finely chopped red onion (or sliced green onion)
  • 3/4 cup coarsely chopped cashews

Dressing Ingredients:

  • 4 oz. low fat cream cheese, softened
  • 3/4 cup low-fat Ranch Dressing (homemade or bottled ranch)
  • 1/2 tsp. dill weed
  • 1/2 tsp. Spike Seasoning


  1. Bring a pot of lightly salted water to a boil while you cut the broccoli and cauliflower into small bite-sized flowerets.
  2. When water boils, add the vegetables, bring back to a low boil, and cook 1-2 minutes (test a piece to see how crunchy you want it.)
  3. Immediately drain the vegetables into a colander placed in the sink and rinse with very cold water.
  4. Let the broccoli and cauliflower drain well while you prep the other ingredients.
  5. Clean and slice the radishes.
  6. Cut out the stem and seeds from the red bell pepper and cut into small thin strips.
  7. Finely chop the red onion (or slice green onions.)
  8. Coarsely chop the cashews.
  9. 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 and whisk ingredients together.
  10. 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.
  11. Stir in as much dressing as desired, until the salad is as moist as you’d like it.
  12. 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.)
  13. 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.


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

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The original version of this Low-Carb Broccoli and Cauliflower Salad used green peas, which I bet were delicious but I wanted to replace them with a low-glycemic vegetable. With the radishes and red bell pepper I used this salad is suitable for any phase of the South Beach Diet and 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 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Broccoli and Cauliflower Salad with Radishes found on KalynsKitchen.com

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11 comments on “Low-Carb Broccoli and Cauliflower Salad with Radishes”

  1. Katie, I added the cream cheese to make the dressing more "sticky" on he veggies, so I'd love to hear how it works with yogurt.

  2. I've been looking for vegetables salads I can keep in the fridge for the hubs to munch on during the day… This will be perfect – but, as usual, I'll make a yogurt based dressing – I'll let you know when I do (no cream cheese or ranch dressing here LOL)

  3. Thanks Jeanette. I do think raw broccoli and cauliflower wouldn't be nearly as good in this.

  4. I do like the idea of blanching the broccoli and cauliflower – takes some of the smell away – very pretty Kalyn!

  5. So glad people are liking this, as I know that broccoli and cauliflower in a salad can be a hard sell. Barely blanching the vegetables does make a lot of difference.

  6. I am SO ready for salad season also!! I love that the cauliflower and broccoli are slightly cooked. Sounds like my kind of salad!

  7. Needed to post you one small note to be able to thank you very much over again for all the extraordinary suggestions you have discussed in this post. This has been so unbelievably generous of people like you giving unhampered just what most of us might have marketed for an electronic book to make some dough on their own, particularly observing that you could have attempted it in the event you desired. Those ideas again performed to become simple way to fully grasp that some people have a similar desire the same as mine to realize more and more with regard to this topic. I’m sure there are many more pleasant occasions ahead for those who examine your blog..

  8. Only YOU could get broccoli and cauliflower in the same bowl – and make it yummy. Another KK salad to try this summer!

  9. Looks colorful and tempting.. Thanks for sharing 😀

  10. Thanks Lydia; hope you enjoy!

  11. Thanks for linking to my broccoli salad. I'm adding yours to my list of cauliflower recipes to try. I love all the colors and textures.

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