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This rainbow salad recipe is the first to come out at the start of spring time. It is the perfect crunchy broccoli and carrot salad recipe. Now in March, April and May in the UK, this time is known as the hunger gap. Where there aren’t yet that many new fruits or vegetables in season. This means local producers have to rely on preserved foods, or vegetables that store well over the winter and spring. Carrots can be left in the ground all winter and spring long. Winter broccoli can be harvested well into the springtime. Thus, broccoli and carrot make this the perfect spring salad recipe. Together the colours of these ingredients make a beautiful rainbow salad. When the abundance of summertime veg isn’t yet available, but when the days are lighter and you fancy something fresh. This springtime salad idea is packed with flavour, nutrients and texture. You really can make it your own by swapping out the seeds and nuts for your own favourites. In my opinion this broccoli and carrot salad has it all; nuts, seeds, veg, creamy dressing, dried and fresh fruit. Its the perfect mix of sweet and savoury. Enjoy!
Welcome to Hennys Recipe Book
Now that we have a family I am experimenting in the kitchen more than ever before. My focus is on healthy, whole foods. More often than not my recipes can be made in bulk, for future use.
I grew up surrounded by home cooks. Influenced heavily by my mum, grandma and aunties, my recipes are family focused.
I feel very privileged to have a collection of recipes passed on my by late Grandmother. Hand typed on her type writer. She travel widely for a single Mum of her era. Therefore my inherited recipe book is a collection of recipes from family and friends from all over the world.
Now with a young family of my own, I’m sharing, adapting and creating more recipes to add to her collection. Recipes that will hopefully continue to be passed down the generations.
I hope that you find your own inspiration from our recipes. Most of them can be adapted to suit all tastes and families. Know all the recipes are ones that I use regularly for my own loved ones. They have been created with love and care. I hope that you and your family enjoy them as much as mine.
How this Makes the Perfect Broccoli and Carrot Salad!
This is the perfect fresh spring salad recipe. Its crunchy, sweet, creamy and sour all at once. Packed with colour, it makes a beautiful rainbow salad. This spring salad idea is full nutrients coming from the vegetables, fruit, nuts and seeds.
The fermented red onion is great for your gut. It stores well as it doesn’t contain salad leaves, this springtime salad won’t go soggy. This makes it the perfect recipe if you need a make ahead salad. Its also a great recipe to scale up if making for a large number of people. It is also very adaptable. You can easily remove the dairy, omitting the cheese or swapping for dairy free version. Easy to make into springtime salad that’s dairy free.
The nuts can be removed and swapped for an extra helping of seeds. This makes this salad perfect for people with allergies. This salad can also be made for vegans. Again omit the cheese and swap the mayonnaise for a vegan friendly version. Remember to replace the honey with maple syrup too.
Ingredients You Will Need for this Broccoli and Carrot Salad
Here’s a look at the ingredients you need to make this recipe. Most of our ingredients are things you will likely already have in your fridge or pantry. Missing something? Don’t worry, we’ve suggested some ingredient swaps and tricks that might help. Don’t let one missing ingredient prevent you from making a delicious from-scratch meal, snack or dessert for your family.
- Broccoli – is an excellent source of C, K and A vitamins. It’s considered a superfood, being nutrient dense and low in calories. Its high in fiber and antioxidants. Broccoli is part of the brassica family. It has a long season and stores well into the winter and spring months. It is best eaten between July and October. When buying broccoli look for bright green heads and firm stalks.
- Carrot – are filled with nutrients. They are abundant in beta-carotene which converts to vitamin A. They are also rich in fiber and antioxidants. Carrots are in season from spring to autumn but are best eaten June to September.
- Fresh parsley (optional)
- Pickled red onion (swap with Spring onion) – red onions are rich in folate which can improve cardiovascular health. Pickled onions should not be confused with fermented onions. They do not have probiotic health benefits. But they are delicious, sweet and sour, as well as beautifully vibrant.
- Seeds (Sunflower and Pumpkin) – are an excellent source of protein and fiber. The health benefits are endless as they are also filled with healthy fats, minerals and vitamins. They are even antioxidants. The more you can include them in your diet the better.
- Nuts (Pine nuts) – similar to seeds nuts are a super food. They are filled with healthy fats, fiber, vitamins and minerals. (Technically pine nuts are actually seeds… but you get the gist!)
- Sultanas (swap with Raisins or Dried Cranberries) – are a great source of fiber and potassium. They are also antioxidants. Sultanas are a dried type of grape, a golden variety.
- Cheese (can be omitted) – I choose to use a mature cheddar cheese. But you can swap it out for a cheese of your preference. There are numerous health benefits to cheese, including calcium. Cheese is also an excellent source of protein, vitamins and minerals.
- Pomegranate seeds (can be omitted) – are full of vitamin C, magnesium and potassium.
- Apple cider vinegar – is a vinegar made by fermenting apples. As it is a fermented food it is considered a probiotic. Therefore, it supposedly supports a healthy gut. It is also thought to support healthy glucose levels and lower cholesterol.
- Mayonnaise (can be replaced with extra Creme fraiche) – is a traditional French sauce, one of the five ‘Mother Sauces’. It’s thick and creamy. It’s an emulsified combination of oil, egg and vinegar (or lemon juice). It often also contains mustard and other spices. I tend to make my own or buy Hunter and Gather’s mayonnaise made with avocado oil. My family and I stay away from seed oils wherever possible. Unfortunately, most store-bought Mayonnaise recipes contain seed oils. Remember to always check the label and do your own research.
- Creme fraiche (can be replaced with extra Mayonnaise or sour cream) – is a cultured cream. It’s a bit creamer and less sour than sour cream. Its higher fat content means its less like to curdle than sour cream.
- Hot mustard – Mustard is a condiment made from ground mustard seeds which are typically mixed with water or vinegar. I use English Mustard in this recipe which (depending on the brand) can pack quite a punch. If using a milder mustard, you may wish to increase the quantity.
- Honey (swap with Maple Syrup or Agave) – is a natural sugar. Its thought to be an antioxidant, antibacterial and have anti-inflammatory properties.
- Salt and Pepper
Equipment You Will Need for this Broccoli and Carrot Salad Recipe
Our recipes rarely require any fancy tools. We don’t use a microwave to heat our food, so everything can be made either on the hob or in the oven. (Or in an Instant Pot if you have one!) Conversions for gas, electric, fan and Celsius and Fahrenheit are included in each recipe.
See my list of most used toddler and baby meal prep tools here.
Find my list of non-toxic kitchen tools here.
To make this delicious broccoli and carrot salad you will need:
- Chopping board
- Knife
- Large bowl
- Small bowl
- Large salad spoon
- Tablespoon
- Teaspoon
- 1/2 teaspoon measure
- 1/4 cup measure
- 1/3 cup measure
- 1/2 cup measure
- 1 cup measure
Step-by-Step Instructions For Spring Broccoli and Carrot Salad
Tips For Success When Making This Springtime Salad Idea
- Tip 1 – Ferment your chopped red onion in apple cider vinegar and pepper corns (I use pink) at least one day before. Leave overnight in the fridge. You can also add a tablespoon of sugar or honey to sweeten. For one small jam jar I diced two small red onions (one large onion).
- Tip 2 – Ensure that your dressing is well mixed (emulsified).
- Tip 3 – The salad will be even more delicious if you can make the salad a few hours before eating. Leave it in the fridge and let the vegetable marinate in the dressing before enjoying.
Frequently Asked Questions For Broccoli and Carrot Salad
How long can I store this meal in the fridge?
Up to two days. After this time the vegetables will start to wilt and brown.
How long will this meal store in the freezer?
This meal is not suitable for storage in the freezer.
How should I store this salad?
Store in an air tight container in the fridge for up to 48 hours. It will store well for this length of time.
Please comment and rate the recipe below if you make it. I’d love to know what your family thinks and your feedback helps us continue to improve our recipes.
Best Broccoli and Carrot Salad, the Perfect Spring Salad
Equipment
- 1 Chopping board
- 1 Large knife
- 1 Large bowl
- 1 Small bowl
- 1 Large salad spoon
- 1 Tablespoon
- 1 Teaspoon
- 1/2 Teaspoon measure
- 1/4 Cup measure
- 1/3 Cup measure
- 1/2 Cup measure
- 1 Cup measure
Ingredients
- 1 Head Broccoli
- 1 Large Carrot
- 1 Cup Fresh parsely (optional)
- ⅓ Cup Red onion (fermented in apple cider vinegar) Swap with spring onion or 1/4 fresh red onion
- ⅓ Cup Mixed sunflower and pumpkin seeds Swap with your favourite seeds
- ⅓ Cup Pine nuts Swap with your favourite nuts
- ⅓ Cup Sultanas Swap with raisins or dried cranberries
- ½ Cup Grated cheese (optional)
- ¼ Cup Pomegranate seeds (optional)
- 1 tbsp Apple cider vinegar (swap with white wine vinegar)
- 4 tbsp Mayonnaise (swap with creme fraiche)
- 2 tbsp Creme fraiche (replace with Mayonnaise)
- 1 tbsp Honey (swap with Maple syrup or Agave)
- 1 tsp Hot mustard (increase quantity if using Dijon or milder mustard)
- ½ tsp Quality salt
- ½ tsp Black pepper
Instructions
- If possible, the day before making the salad, prep your pickled red onion. To begin, dice or slice (into half moons) your onion. If not able to prep the onion the day before, simply swap with spring onion.
- Place the onion in a jam jar and fill with apple cider vinegar and a teaspoon of pink peppercorns. (You can also add a tablespoon of sugar if desired.) Store the pickled onion in the fridge over night.
- To make the salad finely chop a whole head of broccoli. (You can also dice most of the stem, removing the course end.)
- Next peel and grate (or finely chop) your carrot. If using, finely chop your parsley.
- Add your veg (and parsley)to a large bowl, along with your dried ingredients. This is 1/3 cup seeds, 1/3 cup nuts and 1/3 cup sultanas.
- Grate 1/2 cup of cheese. (You can also cube if preferable.)
- Add the cheese to the salad bowl.
- Next make the dressing by adding 4tbsp mayonnaise, 2 tbsp creme fraiche, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp hot mustard, 1/2 tsp salt and pepper to a small bowl. Mix well (use a small whisk if necessary).
- Add your dressing to the large salad bowl and mix thoroughly. Taste the salad and add more salt and pepper if required.
- Plate up your salad and scatter with pomegranate seeds. Enjoy!
That’s a wrap for now…
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