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Recipes for broccoli and cauliflower salads. Salad with broccoli and cauliflower. Broccoli salads

And broccoli. The amazing thing is that they can even be combined in one dish, making it incredibly healthy, tender and tasty. In addition, these products are simply ideally combined with vegetables, meat and fruits. Due to this, you can even get creative at home, in your own kitchen, and come up with new variations of healthy dishes.

Only at first glance this may seem simple. In fact, it is very original, because in addition to the fact that it contains two cabbage varieties, it also adds a special cheese - blue cheese. And radishes are not an extra component, giving a bright shade and giving a pleasant pungency.

Required:

300 gr. broccoli;
300 gr. cauliflower;
150 gr. radish;
30 gr. green onions;
3 chicken eggs;
10 gr. dill;
50 gr. blue cheese;
200 gr. cream.

Broccoli and cauliflower salad:

Both cabbage varieties are thoroughly washed and cut into inflorescences. After that, put it in a saucepan, add water and boil for five minutes. After boiling, place in a colander and rinse with cold water.
Wash the radishes thoroughly and then cut them into thin slices.
Wash and finely chop onion and dill on a board.
Wash the eggs, boil until the yolk is firm, peel and cut into small pieces.
All products prepared for this moment are poured into a salad bowl and mixed with a spoon.
Place the cheese in a bowl and knead it with a fork, slowly add cream and stir.
Pour the prepared dressing over the salad, add salt and mix. Salad ready.

Tip: broccoli and cauliflower can be used not only boiled, but also raw. They acquire the most exquisite taste when baked. To do this, you just need to place them in the oven for ten minutes.

Salad with broccoli and cauliflower

This is another variation of the salad, which contains both broccoli and cauliflower. But this is not even the peculiarity of this case. and the broccoli turns out amazingly tender and flavorful not even thanks to them. Apples and sweet peppers play a special role here. The richness of taste is emphasized with the help of corn. The combination is excellent and original.

Required:

350 gr. broccoli;
350 cauliflower;
40 gr. shallots;
1 head of red onion;
1 red bell pepper;
1 yellow bell pepper;
1 large apple;
50 gr. green beans;
50 gr. corn;
20 gr. green onions;
20 gr. parsley;
20 gr. basilica;
1 medium lemon;
20 gr. olive oil;
20 gr. salt.

Broccoli cabbage salad recipes:

Cauliflower and broccoli are washed, chopped and placed in a pan filled with water. Boil for five minutes, place in a colander and pour over ice water.
Green beans are also boiled, but this process is longer and takes about ten minutes. After cooking, it is also cooled in a colander with cold water.
Peel both red onions and shallots. Then both products are cut into thin rings.
Bulgarian peppercorns are cut, seeds are removed, veins are removed and cut into thin strips.
The stems of parsley and basil are removed.
Green onions are cut into large pieces.
The prepared products are placed in one container.
The marinade is filtered from a jar of corn, and the grains are added to the salad.
Squeeze the juice out of the lemon and mix it with butter and salt.
Pour the dressing over the salad and mix the ingredients.

Advice: greens in such salads are not a superfluous component. The more there is, the better for the dish. It can and should be used not only in the main composition, but also in the form of decoration.

Broccoli salads

It would seem that this dish contains such simple ingredients, but its taste and presentation are simply amazing. Moreover, even my conscience does not allow me to call it an ordinary salad. This is a complete, independent dish that is simply amazing for a light breakfast or dinner. It will satisfy your hunger and lift your spirits.

Required:

450 gr. broccoli;
200 gr. pasta;
20 gr. mustard;
3 garlic cloves;
3 eggs;
60 gr. cream;
2 medium tomatoes;
1/2 tsp. salt;
1/2 tsp. pepper.

Broccoli salad:

The pasta is placed in a pan with already boiled water and boiled in it. When ready, transfer them to a colander and cool.
The eggs are washed, boiled until the yolk is firm, the shell is peeled off and cut into small pieces.
The broccoli is washed, divided into florets by hand and also boiled in slightly salted water for no more than eight minutes. After their expiration, the broccoli is also placed in a colander.
Wash the tomatoes and cut into small slices.
The garlic is peeled and crushed in a garlic press, mixed with mustard, cream, salt and pepper, and the ingredients are actively ground.
Pasta is mixed with broccoli, eggs and tomatoes, poured with mustard sauce, and everything is mixed.

Important! For the salad, you need to use pasta made exclusively from durum wheat. Their peculiarity is not only that they do not boil over. Their shape is not lost during heat treatment, and they are much healthier than ordinary pasta.

Broccoli coleslaw

This cabbage salad is rightfully considered vitamin-packed. It contains so many healthy and tasty vegetables that it’s hard to count. It turns out to be very light, incredibly beautiful and colorful. Its taste is multifaceted and rich, which means it will find its place on the table on a holiday. Moreover, among the guests there will definitely be a lover of vegetable, rather than meat or fish, salads.

Required:

200 gr. broccoli;
2 large carrots;
2 potatoes;
2 medium beets;
a bunch of your favorite salad;
20 gr. dill;
20 gr. parsley;
1 onion head;
20 gr. butter;
20 gr. soy sauce;
10 gr. tomato paste;
160 gr. sour cream.

Broccoli salad:

Initially, the broccoli is washed and disassembled into inflorescences.
Using a brush, wash the carrots, peel them and cut them into halves of rings on a board.
Heat the frying pan, add broccoli and carrots, add butter and fry the vegetables a little. It is enough for them to languish for ten minutes to reach readiness.
The potatoes are placed in a saucepan, covered with water and boiled, then cooled, peeled and cut into slices.
In another saucepan, the beets are boiled, also cooled, peeled and cut.
The onion is cleaned and chopped with a knife into thin halves of rings.
The washed greens are placed on a board and chopped with a knife.
Place the products on a dish.
Serve the sauce in a separate bowl by mixing sour cream, soy sauce and tomato paste.
Sprinkle with pepper and salt and then mix.

Tip: to make the salad less harsh, the onion can be replaced with red or white. Shallots are also great for this dish.

Salad with broccoli and chicken

A tender, satisfying salad with a delicious composition simply cannot help but become one of your favorites. There's just nothing in it. Olives and feta cheese are added there, and most importantly, chicken meat, which makes the dish not only tasty, but also nutritious. It is with him that it acquires a special taste and delightful visual design.

Required:

150 gr. Chicken;
150 gr. frozen peas;
200 gr. broccoli;
60 gr. olives;
100 gr. feta cheese;
50 gr. lettuce;
50 gr. sour cream;
10 gr. mustard seeds;
1/4 tsp. salt;
10 gr. green onions.

Broccoli salad:

The chicken is washed and boiled in a saucepan filled with water, cooled without removing it from the broth.
Broccoli is thoroughly washed and the inflorescences are separated from each other.
Pour water into a saucepan, add a little salt and bring to a boil. After boiling, place the peas there.
After boiling the peas for three minutes, add broccoli, previously disassembled into inflorescences, and together these components are boiled for another five minutes.
Immediately after this time, the products are placed in a colander and rinsed with ice water. This stage is very important, because thanks to the instant cooling, the peas will remain green and will not lose their natural color.
Chicken meat is laid out on a board and cut into strips with a knife. You can do it even simpler, divide the meat into fibers with your hands.
Place chicken, broccoli and peas in a salad bowl.
All the liquid is drained from the jar of olives, the olives themselves are cut into two parts and added to the main composition.
Add salt and pepper, mix everything thoroughly.
At the next stage, prepare the dressing. For this purpose, place mustard in a bowl, add sour cream to it and mix these two components together.
Pour the prepared salad over the prepared salad and mix.
Place the finished dish in a salad bowl.
The cheese is cut into small cubes on a board and placed on top of all the products.
Wash the onion, chop it with a sharp knife and decorate the salad with it.

Varieties of cabbage that are still unusual to this day simply cannot help but be liked if you know how to properly prepare salads from them. Broccoli goes amazingly with all vegetables. And cauliflower is not far behind in this. The dishes turn out incredible, fresh, exquisitely tender, nutritious and very healthy. They can be classified as both dietary and holiday variations of salads. They have a special charm and an amazing property - they will be incredibly rich, even with the most minimal composition. Of course, their preparation is also simple, however, for vegetable salads this is not an innovation, but rather a rule. At the same time, it is possible to create a special dish that will appeal not only to lovers of healthy food, but also to those who simply love to eat delicious food. After all, no matter how you look at it, no matter how you look at it, it turns out really incredibly tasty.

Healthy and tasty cauliflower salads - recipes with photos for you. Choose the best!

Cauliflower – 200 grams,
Bell pepper – 1 piece (large),
Tomatoes (ripe, strong) 2 - 3 pieces,
Carrots – 200 grams,
Onion – 1 head (medium),
Garlic 2 - 3 cloves,
Seasoning for Korean salads – 1 pack,
Vegetable oil 2 - 3 tbsp. spoons,
Water,
Salt.

First, prepare all the ingredients. Separate the cauliflower into florets and rinse in plenty of cold water; the florets should be small enough to fit into one bite.

Peel the carrots and grate them for Korean salads. Peel the onions and cut the onions into thin half rings. Peeled garlic cloves should be passed through a press or chopped very finely. Remove the seeds and stem from the bell pepper, then cut into thin half rings.

Tomatoes for this salad should be selected that are ripe but strong so that they do not disintegrate in the salad and turn it into mush. Tomatoes can be cut into cubes or half rings if desired; I chose cutting into half rings.

Boil water in a small saucepan and add salt and a little ground black pepper. Place the prepared cauliflower florets into boiling water and cook for no more than two minutes. During this time, the cabbage will become softer. Drain the cabbage and immediately fill it with cold water so that it cools immediately; after a couple of minutes you can drain the water.

Place all ingredients in a deep bowl and pour liquid Korean salad dressing. Season the salad with vegetable oil and mix everything. You can add salt to taste.

Let the finished salad brew for at least two hours, only then can it be served. During this time, all components of the salad will be saturated with aromas and will become even juicier and tastier.

Recipe 2: Cauliflower Salad with Cucumbers and Eggs

Delicious, satisfying and healthy salad. It can be consumed as a complete dinner. Cauliflower goes well with eggs and cucumbers. Pickled onions enhanced the taste of the dish.

cauliflower – 200 g;
eggs – 2 pcs.;
onions – ½ pcs.;
fresh cucumbers – 2 pcs.;
parsley;
salt pepper;
sour cream.

For cauliflower salad, I suggest pickling the onions. It does not take a lot of time. You just need to thinly slice the onion, then pour vinegar over it and sprinkle with a pinch of sugar. Rub with your hands. And now you can proceed to the next stage of preparing the dish. Let the onion marinate for about five minutes.

We disassemble the cauliflower previously boiled in salted water into small parts (inflorescences). Place in a salad bowl with onions.

Add diced cucumbers.

Hard-boiled eggs, chop and add to the rest of the ingredients.

All that remains is to chop the parsley and season the cauliflower salad with pepper and salt.

Season our dish with sour cream.

A delicious salad with cauliflower and pickled onions is ready. Bon appetit!

Recipe 3: broccoli and cauliflower salad (with photos step by step)

1 small broccoli
1 small cauliflower
100 g Adyghe cheese
150 ml sour cream
20 g butter or ghee
spices: asafoetida, black pepper to taste
salt to taste

Break broccoli and cauliflower into small florets and boil in salted water.

Cut the cheese into medium-sized cubes.

Melt the butter in a frying pan and fry the asafoetida and pepper.

Then add sour cream and salt. Boil.

Add cheese to boiled cauliflower and broccoli.

Pour the resulting hot sauce over all ingredients.

The dish is ready. Bon appetit!

Recipe 4: how to make cauliflower salad for the winter

Step-by-step photo recipe for a very tasty homemade preparation of cauliflower, bell pepper, carrots, onions and tomatoes.

cauliflower – 1 kg;
onions – 500 g;
tomatoes – 1.5 kg;
carrots – 500 g;
bell pepper – 200 g;
parsley – 100 g;
garlic – 1 head;
vegetable oil – 100 ml;
vinegar 10% – 1 tbsp. l.;
black pepper – 0.5 tsp;
salt – 1 tbsp. l.

Peel the carrots and cut into thin long strips.

Cut the onion into half rings.

Cut the bell pepper into very thin strips.

Heat sunflower oil in a saucepan and fry the onion until golden brown.

Add carrot sticks to the onion and fry the vegetables over medium heat until the carrots are soft.

Then add chopped bell pepper. To make your canned salad bright and appetizing, take red peppers.

Wash the tomatoes, pour boiling water over them and remove the skins of all the tomato fruits you need. Then cut the vegetables into pieces and place them in a saucepan with the rest of the ingredients. Simmer everything together until the tomato pieces form a thick sauce.

Finely chop the greens and add to the vegetables.

Blanch small cauliflower florets in boiling water for 2 minutes, then add them to the rest of the ingredients. Try not to overcook the cabbage; the inflorescences should remain crispy, as they will be susceptible to another heat treatment - sterilization.

Mix everything carefully and simmer everything together for 10 minutes.

Fill clean and sterile glass jars with ready-made delicious cauliflower salad for the winter, cover with tin lids and sterilize half-liter jars with salad in low boiling water for 20 minutes. Don't forget to put a kitchen towel on the bottom of the pan in which you are going to do this so that the jars do not burst and your work is not in vain. Then tightly seal each jar with a lid.

Bon appetit everyone!

Recipe 5: Korean spicy cauliflower salad

Cauliflower - 500 grams;
Carrots - 2 pcs;
Vegetable oil - 4 tbsp;
Water - 4 tbsp;
Salt - 2 tsp;
Sugar - 1.5 tbsp;
Lemon juice - 3 tbsp;
Hot pepper - 1 piece;
Cilantro;
Dill;
Green onions - 1 feather;
Garlic - 2 cloves;
Coriander - 1 tsp.

Separate a head of cabbage into florets. Make the size of the inflorescences according to your taste, I like medium size, not very large, so I cut them with a knife. After the head of cabbage was disassembled, the cabbage began to weigh 400 grams.

Grate the carrots on a Korean grater, I chopped them by hand.

Chop the greens (cilantro is preferable, but dill is also an option), and chop the hot peppers finely, too, so that their pieces don’t come across too much and don’t irritate eaters with their spiciness. Squeeze the garlic just before mixing. You can use more of it if you like.

Boil the cabbage in salted water, as you usually salt water for pasta. There is no need to cook the cabbage until completely soft. Since I had small inflorescences, it took 3-4 minutes. You can take out a piece and try to see what degree of doneness suits you. It should remain plump.

Place the cabbage inflorescences in a colander to drain the liquid, but there is no need to pour out the entire broth. Leave 4-5 tablespoons of this broth in the ladle.

Add lemon juice or vinegar, salt, sugar to this remaining water and bring to a boil until the sugar completely melts. Try the broth, it should taste salty, but the sweetness and acidity should be felt as well. Carrots and cabbage will take on the excess salt. If necessary, add more sugar.

Pour the hot broth over the vegetables, which are mixed in a large container - cabbage, carrots, herbs, garlic, coriander and hot pepper.

Mix well. There will be liquid at the bottom, that's how it should be.

Transfer the salad to a container, cover with a lid and refrigerate. Let it brew for at least a couple of hours. But if the cabbage inflorescences are large, it will take more time.

Then you can treat yourself. Serve this cabbage with meat or side dishes.

Recipe 6: Cauliflower with cheese - simple salad

cauliflower ¼ head;
tomato 1 pc.;
sweet pepper 2 pcs.;
smoked sausage 350 g;
hard cheese 100 g;
mayonnaise;
pepper, salt.

Finely chop the cabbage.

Cut the pepper into cubes.

Cut the tomato into cubes.

Cut the sausage into cubes.

Grate the cheese on a coarse grater.

Season the salad with salt, pepper and mayonnaise. The dish is ready! Bon appetit!

Recipe 7: Raw Cauliflower Salad (step by step photos)

You can make a delicious salad with fresh cauliflower and daikon radish.

3 florets raw cauliflower (about 150 g)
2 medium-sized Daikon radishes (about 120 g, peeled)
7 sheets of Chinese cabbage (about 100 g)
1 sweet red pepper (about 100 g)
1 bunch of dill
7 tbsp. spoons of mayonnaise without eggs
7 tbsp. tablespoons sour cream (the fattier the better)
spices: 0.5 tsp. black salt and ground black pepper

Finely chop the leaves of Chinese cabbage.

Wash the red pepper, clean it, cut it lengthwise into 4-6 pieces. Cut each part crosswise into small strips. I like to chop the peppers in this salad so finely that they blend in with the other vegetables and don’t come to the fore (in the case of large cuts).

We divide the cauliflower into small inflorescences. We need three things.

Grate the inflorescences on a coarse grater.

Wash the radish, peel it and grate it on a coarse grater.

Finely chop the dill with a knife.

Mix all the vegetables and herbs in a deep bowl.

In a separate container, prepare the sauce: mix mayonnaise, sour cream and black salt.

Add the sauce to the salad and mix everything well. If necessary, add ground black pepper and regular sea salt to taste. It all depends on the richness of your sauce.

That's all! Vegetable salad with cauliflower is ready. Help yourself to some vitamins!

Recipe 8: Black Bean and Cauliflower Salad

Cauliflower 200 g.
Salad 25 g.
Beans 100 g.
Cucumber 120 g.
Basil to taste
Parsley to taste
Salt to taste
Black pepper to taste
Vegetable oil to taste

Soak the black beans for several hours in cold water, boil until tender, place in a sieve to drain. The recipe contains 100 grams of already boiled beans.

Wash the cauliflower, divide into large florets, boil in water until soft (put in boiling water). Place in a colander to drain. Cut into small pieces. The recipe contains 200 grams of already boiled cabbage.

Wash fresh cucumbers and cut into cubes (not finely).

Wash the lettuce leaves, fresh basil and parsley and chop.

Combine all ingredients, add salt and pepper to taste, season with vegetable oil, mix.

Ready! Bon appetit!

Recipe 9: Fresh Cauliflower Cheese Salad

For lovers of raw salads, I suggest preparing a salad of fresh cauliflower with raw vegetables. You can season it with olive oil, mayonnaise, or sour cream according to your taste. Of course, we’ll add fresh, aromatic parsley, dill, and if you like, add cilantro.

Cauliflower 500 gr.
Carrots 100 gr.
Chicken eggs 4 pcs.
Hard cheese 200 gr.
Onion 1 pc.
Greens 1 bunch
Mayonnaise to taste
Olive oil to taste
Salt, pepper and other spices to taste

After we have thoroughly washed the vegetables, peeled them, pour boiling water over them.

Boil the eggs for 10 minutes with the addition of salt. Cool and clean.

Grate the carrots and onions on a fine grater.

We also grate cauliflower, you can use a coarse grater, grate only the caps.

Add grated cheese.

Add finely chopped greens and eggs.

Salt and pepper.

As you can see, I divided the salad into two bowls, one I poured with olive oil, the second I seasoned with mayonnaise. Everyone will make their own choice.

Place the salad on a plate and garnish with sun-dried tomatoes and garlic. Great dish. Bon appetit! Cook with love!

Recipe 10, step by step: cauliflower with nuts - salad

Cauliflower - 1 piece
Parsley - 1 To taste
Walnuts - 100 grams
Salt - 1 To taste
Mayonnaise or olive oil - 1 To taste

Boil water, add salt and place cauliflower, separated into inflorescences, into boiling water. Keep in water for about 2-3 minutes, then drain it in a colander.

We wait until all the water has drained and finely chop the cabbage.

Chop the greens.

Broccoli can be consumed daily in different forms - boiled, baked or raw. Cabbage makes delicious salads that complement other vegetables and meats.

Salad with beans and chicken

A hearty and tasty salad, perfect for lunch or a snack.

Ingredients:

400 g broccoli;
chicken breast;
150 g canned beans;
mayonnaise - 200 g;
200 g mushrooms;
2 pickled cucumbers.

Preparation:

Boil the breast and let cool.
Boil broccoli in salted water.
Cut the champignons and fry, cut the meat into cubes.
Cut the broccoli into 6 pieces and chop the cucumbers.
Place the ingredients in a salad bowl, add beans, drain the juice.
Season the salad with mayonnaise and add spices.

The calorie content of the dish is 250 kcal. Makes three servings.

Korean recipe

Calorie content – 512 kcal. Makes four servings. Preparation takes half an hour.

Ingredients:

broccoli - 400 g;
two bell peppers;
150 g carrots;
3 tbsp. oils;
a bunch of dill;
floor. tbsp coriander;
50 ml. vinegar 60%;
1/3 l.t. salt and ground red and black pepper;
three cloves of garlic;
1 tsp Sahara.

Preparation:

Divide the broccoli into florets and boil in salted boiling water.
Cut the peppers into half rings, grate the carrots, chop the dill finely. Crush the garlic.
Place the broccoli in a colander and wait for the excess water to drain.
Place cabbage in a bowl and mix with carrots, pepper, garlic and dill.
Add spices and salt with sugar.
Pour vinegar and oil over the finished salad.

It is advisable that the salad sit for 2 hours before serving. This will make the dish more aromatic and tasty.

Cauliflower Recipe

The calorie content of the dish is 480 kcal.

Ingredients:

Broccoli - 400 grams.
Tomatoes - 1-2 pcs.
Green onions - 1 bunch.
Greens (tarragon, basil).
Vegetable oil.
Mustard.
Vinegar.
Salt and pepper.

Amazing vegetable

Broccoli salad will surprise many, however, similar dishes are very popular in Europe. It’s not surprising, because broccoli is healthy, and it also looks very bright and beautiful.

Broccoli cabbage salad will diversify your usual menu and have a beneficial effect on your health.

Broccoli is a subspecies of cauliflower. Broccoli is similar in taste and texture to asparagus, and is even called asparagus cabbage. Broccoli is an amazing vegetable; for many it is a symbol of a healthy lifestyle; dietary dishes are often prepared with this cabbage due to its low calorie content (only 28 kcal per 100 grams)

This green cabbage also contains vitamins PP, B, K and rare U, which prevents the occurrence of ulcers. Broccoli has more than twice the amount of minerals and protein as cauliflower, and is rich in calcium, potassium, iron, phosphorus and sodium, as well as folic acid and fiber.

Broccoli salad, like cauliflower salad, eaten daily, can normalize nervous and cardiac activity, improve memory, and reduce the risk of developing cancer.

There are a lot of recipes for making broccoli salads; this vegetable has a very high culinary value. Broccoli has a rather spicy taste with piquant mustard notes and goes well with other vegetables, fish and seafood, poultry, eggs, cheese, etc.

There are salad recipes for both fresh broccoli and boiled or steamed broccoli. Before preparing broccoli salad, it is enough to boil the cabbage for no longer than 2 minutes in salted water, and then cool it in ice water so that the broccoli retains its crispy texture and bright color.

You can also make salads from frozen broccoli; just defrost it before adding it to the dish.

Any broccoli salad recipe would be incomplete without a good dressing, which can be made with cream, yogurt or vinegar with vegetable oil. Seasonings, for example, garlic or ginger, nutmeg or chili pepper, as well as herbs, will also not be superfluous.

Recipes with photos will help you prepare broccoli salad for every taste, especially since there is nothing complicated about it, and everyone without exception will be satisfied with the result.

Preparation

Broccoli and tomato salad is juicy, light, and easy to prepare. It can act as an independent dish or serve as a side dish for poultry and fish.

When preparing broccoli salad, start by preparing the cabbage. Rinse the head of cabbage thoroughly, divide it into inflorescences and blanch in salted water for about 2-4 minutes, depending on the size. After this, immediately drain the cabbage in a colander and place in ice water until cool.
It is best to peel the tomatoes so that the consistency of the salad is uniform and tender. To do this, you need to immerse them in boiling water for a few seconds and then remove the skin with a knife. Cut the peeled tomatoes into medium slices.
Separately, prepare the dressing by mixing vinegar with mustard and, without ceasing to stir with a fork, pour in the oil.
Finely chop all the greens.
Place the vegetables in a salad bowl, pour over the dressing, add salt, sprinkle with herbs and stir. Finally, sprinkle with freshly ground black pepper.

A broccoli salad with tomatoes and eggs will be more nutritious. It is prepared in a similar way, only boiled eggs crushed with a knife are added, and mayonnaise is used instead of dressing.

Without tomatoes, you can also make a tasty and satisfying salad with broccoli and egg. It is best to boil the cabbage in water with the addition of vinegar, then add chopped leeks and chopped eggs to it. Season everything with light mayonnaise and sprinkle with herbs.

Options

You can also add cauliflower to a broccoli salad; they go well together. Seafood, in particular shrimp, ideal with tomatoes and cabbage, will help diversify the appetizer.

Crab salad with broccoli is an excellent example of a light dietary dish that is simultaneously satiating, energizing and allows you to keep your body toned. If preparing a salad with broccoli from crabs is quite expensive, then crab sticks can easily replace them. All you need is boiled broccoli and eggs, crab sticks, a few spoons of corn and mayonnaise.

Cut all ingredients in a convenient way, season and mix. Salad with broccoli and crab sticks is an excellent source of protein, so it is recommended for increased physical activity.

Another option for a protein dish is broccoli and chicken salad.

Whole chicken fillet should be fried in butter until golden brown, adding salt on both sides.
When it is ready, cut into thin slices and combine with boiled broccoli florets, sprinkle with lemon juice, salt and pour over a dressing made from a mixture of sour cream and mayonnaise.
Add herbs or spices if desired.

You can complement this broccoli salad with cheese or bell pepper.

A salad with broccoli and baked peppers, to which sweet apples and onions are also added, mayonnaise mixed with lemon juice and garlic is suitable for dressing.

You can and even should prepare a salad with raw broccoli, for example, with tomatoes and cucumbers, bacon and raisins, cheese and corn, boiled potatoes and carrots.

Cauliflower and broccoli are considered dietary foods, which are rich in all kinds of elements in their composition, namely:

vitamins A, B, C;
fiber;
protein;
iron;
calcium;
iodine;
as well as various kinds of natural acids.

Thus, a salad of these vegetables will help reduce the level of bad cholesterol, strengthen blood vessels, have an anti-inflammatory effect, and will also be an excellent prevention of colds.

Vegetables have a beneficial effect on brain function, improving memory. The folic acid content has a positive effect on the nervous system and women's health.

However, it should be remembered that moderation is important when consuming cabbage, like any other product.

This dish is contraindicated in the following cases: with spasms and intestinal irritation, with gastritis with high acidity, with peptic ulcers, gout and high blood pressure, as well as for allergy sufferers and those who suffer from intolerance to any of the components.

Energy value:

calorie content – 61 kcal;
proteins – 3 g;
fats – 3 g;
carbohydrates – 6 gr.

Step-by-step cooking instructions with photos

There are also plenty of cauliflower. Below are step-by-step instructions for preparing some of them with photos.

First of all, you need to prepare both types of cabbage in advance by washing and dividing them into small inflorescences for convenience.

Classic way

Ingredients:

two types of cabbage - broccoli and cauliflower - 200 grams each;
fresh greens - one bunch;
one jar of green peas;
olive oil – 1-2 tablespoons;
salt and spices to taste.

Cooking method:

Boil the vegetables in salted water for 15 minutes, remove and cool (read about how to properly cook cauliflower and broccoli).
Transfer to a salad bowl, add green peas and herbs, mix everything, then pour in olive oil, add spices and salt and mix again.

The salad can be prepared in a slightly different way by adding sweet corn instead of green peas, and the olive oil can be replaced with mayonnaise or sour cream, which will give the dish a whole new taste.

Alternative with crab sticks

Ingredients:

cabbage mixture of cauliflower and broccoli, you can use frozen – 1 package;
crab sticks - one package;
four hard-boiled chicken eggs;
sour cream and mayonnaise 1-2 tablespoons each or yogurt without additives;
fresh herbs;
salt and spices to taste.

Cooking method:

Fry the frozen vegetables lightly in a frying pan until they thaw, then add a little water and simmer until tender, for 15 minutes. Cool. Chop slightly if necessary.
Chop the prepared cabbage, crab sticks, eggs and fresh herbs, pour in sour cream with mayonnaise or yogurt, add salt and mix thoroughly.

An alternative way is to add celery, carrots and canned green peas to the main ingredients, seasoned with light mayonnaise mixed with lemon juice and dry herbs.

Variation with ginger-garlic sauce

Ingredients:

cabbage of both types - 200 g each;
cherry tomatoes – 5-7 pieces;
bell pepper – 1 piece;
grated or finely chopped ginger – 1-2 tablespoons;
garlic – 3-4 cloves;
olive oil - a couple of spoons;
butter - about half a pack;
spiced salt

Preparation:

Place olive oil on low heat, add ginger, and simmer for about 5 minutes.
Add crushed garlic and butter. Make sure the butter melts but does not boil.
Add salt and pepper to taste and cool. The gas station is ready.
Chop all the vegetables, boil the cabbage and lightly chop its inflorescences if necessary (you can find out how long you need to cook broccoli to make it tasty and healthy).
Pour in the prepared sauce and mix well.

Another option for preparing the dish is to add a teaspoon of honey and a couple of small spoons of sesame oil to the sauce, which will add piquancy and sweetness.

Nut and vegetable dish

What you will need:

broccoli and cauliflower - half a fork of each type;
a glass of walnuts;
three cloves of garlic;
mayonnaise - a couple of spoons for dressing;
greens, salt, pepper to taste.

How to cook:

Separate the pre-boiled cabbage from the hard stems and chop it not too finely.
Chop the nuts, also not too finely.
Season with mayonnaise and crushed garlic, add salt, mix and leave to soak for several hours in the refrigerator.
When the dish is marinated, add fresh herbs.

You can diversify the dish by adding salty cheese, and instead of mayonnaise, use sour cream or unsweetened yogurt.

Variation with apple and almonds

Required Ingredients:

200 grams each of broccoli and cauliflower;
one big apple;
a handful of almonds;
almond and olive oil - 2 tablespoons each;
salt, spices.

Cooking method:

Boil the cabbage, then cool and chop.
Chop the almonds. Slice the apple.
Mix olive and almond oil, adding sea salt or seasoned salt.
Mix all ingredients, seasoning with a mixture of oils and seasonings.

To give the dish a new taste, you can add a little honey and crushed garlic to the dressing, and add a few cranberries to the salad itself. You can also use sour cream or yogurt instead of butter.

Cheese and radishes

What is necessary:

halves of medium heads of cabbage of two types - cauliflower and broccoli;
cheese, grated on a fine grater – 50 g;
radishes – 2 small pieces;
cream or yogurt without additives - one package;
fresh herbs and salt to taste.

How to cook:

Boil the cabbage for 10-15 minutes, divide into small inflorescences. If the stems are too tough, cut them off.
Chop the radishes, put them in a salad bowl and mix with the cabbage.
Sprinkle with cheese, pour in cream, salt and pepper and mix again.

The dish can also be prepared by using olive oil instead of yogurt and adding pine nuts to the finished salad.

Hearty dish with chicken

Ingredients:

package of frozen cabbage of two types 500 g (read about how to make a dish from frozen cauliflower and broccoli);
one medium chicken fillet;
fresh or frozen mushrooms – 300 g;
several pickled cucumbers;
mayonnaise;
salt-pepper-spices.

Cooking method:

Fry the cabbage in a frying pan until tender, also fry the mushrooms (you can learn how to cook broccoli quickly and tasty in a frying pan).
Boil the chicken and cut into squares.
Chop all the vegetables, place all the ingredients in a salad bowl, season with mayonnaise and add salt, mix.

Second cooking option: prepare the cabbage in the same way and chop it, chop the chicken, put everything in a salad bowl, sprinkle with grated cheese and season with mayonnaise.

Several easy and quick variations:

Boil the cabbage, mix with green peas and corn, add cheese and iceberg lettuce leaves. Season with olive oil, herbs and seasonings.
Mix boiled eggs, corn, crab sticks and both types of cabbage, pouring yogurt over everything.
Pour olive oil and crushed garlic over broccoli and cauliflower.

Innings

These hearty and healthy salads can be served as a side dish for white fish, or as an appetizer before the main course. Very It’s good if the salad sits in the cold for a while and soak thoroughly before serving. It needs to be eaten chilled.

Cauliflower and broccoli salad can be prepared in many ways, making it light and dietary, filling and nutritious, or even sweet if you use honey and apples, but it always remains amazingly tasty and healthy.