Menu
Broccoli and Cauliflower Salad Broccoli and Cauliflower Salad
Cauliflower Broccoli Salad Cauliflower Broccoli Salad
Broccoli Salad Broccoli Salad
Broccoli Almond Salad Broccoli Almond Salad
Broccoli Walnut Salad Broccoli Walnut Salad
Broccoli Waldorf Salad Broccoli Waldorf Salad
Cauliflower Lettuce Salad Cauliflower Lettuce Salad
Broccoli and Apple Salad Broccoli and Apple Salad
Cauliflower Spinach Salad Cauliflower Spinach Salad
Broccoli Vegetable Salad Broccoli Vegetable Salad
Spinach Broccoli Salad Spinach Broccoli Salad
Waldorf Salad with Broccoli Waldorf Salad with Broccoli
Festive Broccoli-Cauliflower Salad Festive Broccoli-Cauliflower Salad
Cheddar Broccoli Salad Cheddar Broccoli Salad
Carrot Broccoli Salad Carrot Broccoli Salad
Apple Broccoli Salad Apple Broccoli Salad
Sunflower Broccoli Salad Sunflower Broccoli Salad
Cranberry Broccoli Salad Cranberry Broccoli Salad
Broccoli Raisin Salad Broccoli Raisin Salad
Broccoli Salad with Cucumber Broccoli Salad with Cucumber

Broccoli-Cauliflower Cashew Salad

Add a Review
Test Kitchen Approved
Total Time

Prep: 20 min. + chilling

Makes

3 servings

Updated: Jun. 27, 2023
I make this salad often in summertime. It is very refreshing, healthy and low in calories. If I want to make it into an entree, I add chicken or shrimp along with cooked pasta.
Broccoli-Cauliflower Cashew Salad
Broccoli-Cauliflower Cashew Salad Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2/3 cup fresh cauliflowerets
  • 2/3 cup fresh broccoli florets
  • 1/2 cup chopped zucchini
  • 1/3 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup chopped celery
  • 3 tablespoons chopped red onion
  • 2 tablespoons plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons chopped cashews

Directions

  1. In a large bowl, combine the first six ingredients. In a small bowl, combine the yogurt, mayonnaise, celery seed, salt and pepper. Pour over broccoli mixture and toss to coat.
  2. Cover and refrigerate for 2 hours or until chilled. Just before serving, stir in cashews.

Nutrition Facts

3/4 cup: 135 calories, 8g fat (2g saturated fat), 5mg cholesterol, 296mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.