Ingredients
Scale
- 1 large head broccoli, cut into florets
- 1 large head cauliflower, cut into florets
- 1 cup frozen corn, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Steam or blanch the broccoli and cauliflower florets until tender-crisp, about 5-7 minutes. Drain well and let cool completely.
- Step 2: In a large bowl, combine the cooled broccoli, cauliflower, and thawed corn.
- Step 3: In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth.
- Step 4: Pour the dressing over the broccoli, cauliflower, and corn mixture.
- Step 5: Gently toss to coat all the vegetables evenly with the dressing.
- Step 6: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but be aware it may release some liquid over time.
- This salad is best served cold, so there is no need to reheat; simply stir well before serving.
- Serve this creamy salad as a refreshing side dish with grilled chicken, burgers, or even as a light lunch on its own.
- For a brighter flavor, add a squeeze of fresh lemon juice to the dressing – it complements the vegetables beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American