Several weeks ago I shared with you some food I’d made and some organization of spices and recipes. One of the things I shared was a salad dressing I’d made – but no recipe. I recently made the salad again, and this time I took pictures so I’d have some to share along with the recipe.
Napa Broccoli Cauliflower Salad. I got this recipe years ago from a lady we went to church with at the time. I don’t remember where she had found it, but I copied it onto a recipe card and have used it off and on ever since.
I took this salad to a 4th of July party this year and it went over very well. I was a little worried the guys would think it a ‘girly salad’ since it has fruit in it but they all seemed to like it. My middle girl, Larke, even likes it now 🙂
- 1 small head Napa cabbage
- 2 large broccoli spears
- 1/2 head cauliflower
- 10 oz. mandarin oranges, drained
- 1/2 cup sliced almonds
- 2 TBS sugar
- 1/2 cup mayo
- 1/4 cup olive oil
- 3 TBS sugar
- 2 TBS vinegar
- 1 TBS parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper sauce
- Cut up first 3 ingredients in small pieces. Add drained oranges. Cook almonds and sugar on medium to high heat, stirring constantly, till sugar melts and sticks to almonds. Cool on paper towels, and add to salad mixture.
- Mix all dressing ingredients and whisk well. Pour over salad, toss, and serve!
The dressing can be made a couple days in advance and kept in the refrigerator. The almonds can be sugared ahead of time and stored in an air-tight container or ziploc bag. I usually add extra oranges just because I like it that way. I have been known to add extra sugared almonds too!
I love fruit in salads. I have a spinach salad recipe that has strawberries, almonds and a yummy dressing that I need to make again. Do you like fruit in salads or are you in the veggies only camp?
Napa Broccoli Cauliflower salad – very simple and quick to throw together. Make some this weekend!
Sew a Fine Seam
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