Broccoli and cauliflower combined with chopped cabbage, carrot, bell pepper and red onion, tossed with a mayonnaise and vinegar dressing to make a fresh coleslaw that will last for days, making it a perfect refrigerator salad to have on hand.

Broccoli and Cauliflower Refrigerator Salad

Whew! It is hotter than hot here in the Deep South y'all. I'm still cooking... of course, we gotta eat no matter the heat, right?

And yes, like most Southerners, I really don't have a season for the occasional treat of any of our Southern Classic recipes, even during the heat of the summer, though I do tend to lean more toward simple food on the outside grill, sandwiches and a lot of veggies and salads - in case you hadn't noticed from my summer postings this year.

Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

Earlier this summer, I shared a version of a broccoli-cauliflower coleslaw from Taste of Home on my Best Southern Recipes from the Deep South Facebook page. Speaking of which...

That page was actually my first Facebook page, which is now a sharing page, meaning I share not only my own Deep South Dish recipes, but also recipes from other bloggers around the net. When I rolled over to my first 100,000 readers there, which I really never expected, I felt so blessed that I wanted to do something to pay it forward, so I started a new page exclusively for sharing recipes from Deep South Dish and opened the original page to bring attention to other great bloggers my readers could benefit from knowing.

Well, y'all are not gonna believe it, but that page just rolled over to 500,000 readers yesterday. I am astonished, amazed, but most of all, humbled. Thank you so much for being a part of that and for letting your friends and family know about Deep South Dish. Wow.

Anyway, back to the salad... since I happened to have some cauliflower, broccoli and cabbage to use up, I decided to come up with my own version. Mine is very similar to my layered Next Day Salad, but using cabbage in place of the lettuce, and with a simple mayonnaise and vinegar dressing. It's a nice mix, and a great fresh salad to bring to a church supper or potluck, but it's also a wonderful refrigerator salad that lasts for awhile, making it also ideal to make up and eat over a few days. Super easy to throw together too.

Here's how I make it.

Whisk together the dressing ingredients - mayonnaise, Creole mustard, apple cider vinegar, granulated sugar, salt and pepper; set aside. Now... I personally don't have anything against Miracle Whip salad dressing. I just don't care for the taste of it generally speaking, so it's rare that I would buy it. When a sweeter dressing is called for in a pasta salad or salad dressing, I just mix up real mayonnaise with sugar, or sugar substitute, to make my own sweetened version. If you purchase Miracle Whip on a regular basis this is the place to use it! Just omit the added sweetener.

Add the salad ingredients - I'm using cauliflower, broccoli, cabbage, red onion, carrot and bell pepper. You may certainly shortcut this with prepped veggies like coleslaw mix, bagged broccoli and cauliflower blend, already shredded matchstick carrots, and a commercial dressing, but I have leftovers of everything so I just used fresh.

I used to not be so fond of salad with raw broccoli, and preferred to blanch it for salads, but it's pretty much grown on me now. I just have to make sure that it's cut up into very small florets. This is also a great salad to use lower fat products and sugar substitutes too.

Since blogging I have certainly accumulated a few kitchen gadgets that make my life easier. Thankfully in the new house, I actually have room for them all. I like to keep baby carrots around for snacking, so I used my mandoline slicer from QVC to stack them for slicing and it worked great - check out those beautiful slices! They don't carry that one anymore, but it's an adjustable blade mandoline, similar to this one here.

Pour the dressing over the top, toss, cover and refrigerate for several hours.

This is excellent with bacon added (of course it is!) but it's also very good without it. I like to add it just before serving.

Check out more of my salad recipes on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!





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