This Christmas salad is a simple and colorful side dish for the holidays. It features a mix of raw broccoli and cauliflower florets, sweet cherry tomatoes, and thinly sliced red onion, all brought together with a tangy cream dressing.
The salad comes together in about 15 minutes of prep time, plus an hour to chill. It's an easy, no-cook option that adds a fresh, crisp element to a rich holiday meal.
Why this works
- This recipe requires no oven or stovetop space, which is helpful during busy holiday cooking.
- You can assemble the salad a few hours before your meal, letting the flavors develop in the refrigerator.
- The basic recipe is a great starting point. You can add cheese, bacon, or different vegetables to suit your taste.
Ingredients you'll need
- Broccoli and Cauliflower: Use fresh, firm heads. Pre-cut florets from the grocery store can save you some prep time.
- Mayonnaise: A full-fat mayonnaise will give the creamiest result. You can use light mayo if you prefer.
- Sour Cream: This adds a pleasant tang to the dressing. Plain Greek yogurt is a good substitute.
- Apple Cider Vinegar: A small amount of vinegar brightens the dressing and balances the richness of the mayonnaise. White vinegar also works.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the Vegetables
Start by washing and drying your produce. Chop the broccoli and cauliflower into small, bite-sized florets. Slice the red onion thinly and cut the cherry tomatoes in half. Place all the chopped vegetables into a large mixing bowl.
Step 2: Mix the Creamy Dressing
In a separate, medium-sized bowl, combine the mayonnaise, sour cream, granulated sugar, and apple cider vinegar. Whisk these ingredients together until the dressing is smooth and well combined. Season with a pinch of salt and black pepper.
Step 3: Combine and Chill
Pour the prepared dressing over the vegetables in the large bowl. Use a spatula or large spoon to gently toss everything together, making sure all the florets are evenly coated. Cover the bowl and place it in the refrigerator for at least one hour. This chilling time helps the flavors come together.
Serve it with
This salad pairs well with roasted meats. Serve it alongside a Classic Thanksgiving Turkey Recipe and some savory Classic Thanksgiving Stuffing for a complete holiday plate.
Storage and reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften over time. This salad is not suitable for freezing.
FAQ
Can I make this salad the day before?
It is best made on the same day, as the vegetables can lose their crispness and release water overnight. For best results, prepare it no more than 4-6 hours before serving.
Do I need to cook the broccoli and cauliflower?
No, this salad uses raw broccoli and cauliflower. Their crisp texture is a key part of the dish.
What else can I add to this salad?
Many additions work well. Consider adding shredded cheddar cheese, crumbled bacon, sunflower seeds, or dried cranberries for extra texture and flavor.
