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turmeric and spices on a tray

I’m about to have another surgery to treat my stage four endometriosis. And I haven’t had the energy or mental capacity to make myself meals, let alone anything complex. So as you could imagine, I’ve been gravitating towards the super simple yet nourishing. Making this shaved broccoli cauliflower salad, everything I need right now. 

This post is in partnership with Mountain Rose Herbs. I’m proud to partner with Mountain Rose Herbs, because I trust their products and believe in their mission. Because their passion for organics is woven into every fiber of their operations. And above all, they value people, plants and the planet over profit. 

Mountain Rose Herbs Turmeric Root Powder is some of the most vibrant and fragrant I’ve ever worked with. I love turmeric for its well-known healthful properties, and also because the hue just makes me happy. I mean, how can you say no to this yellow? Therefore I try to incorporate it into my diet as often as possible.

Many of the health benefits of turmeric are attributed to its antioxidant compound, curcumin. Which when paired with piperine, the active compound in black pepper, has been shown to boost the body’s absorption of curcumin. So this broccoli cauliflower salad has it all. 

How to make shaved broccoli cauliflower salad. 

This recipe uses sliced broccoli stems and cauliflower florets for the base. It may seem too simple, but it’s crunchy, tangy and perfect. First, I start by giving the broccoli stems and cauliflower florets an ice bath to get them extra crisp. Next, I used a mandoline to get the stems and florets sliced equally thin. And then I douse the broccoli cauliflower salad in the zingy, peppery, turmeric golden dressing.

Lastly, the dressing calls for a mixture of Mountain Rose Herb Black Peppercorns, Pink Peppercorns and Green Peppercorns. However, it’s an incredibly flexible recipe so you can use any combination of peppercorns. I also used Mountain Rose Herbs Red Alaea Salt for a little added depth and richness. But like the pepper, any salt will work. For instance, fine sea salt or pink Himalayan salt are also great options. 

mountain rose turmeric and spices

turmeric dressing on a tray
broccoli cauliflower salad on a plate
turmeric dressing in a glass jar

broccoli cauliflower salad

Yield: 4 cups

Shaved Broccoli Cauliflower Salad with Golden Dressing

broccoli cauliflower salad on a plate

A simple shaved broccoli cauliflower salad that's doused in a zingy, peppery, turmeric golden dressing.

Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes


  • 2 cups broccoli stems, sliced thin
  • 2 cups cauliflower florets, sliced thin
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon red Alaea salt (see notes)
  • 3/4 teaspoon black, pink or green pepper (see notes)


  1. Soak the broccoli stems and cauliflower florets in an ice bath for 5 minutes.
  2. Meanwhile make the dressing by combining the olive oil, apple cider vinegar, lemon juice, garlic, turmeric, salt and pepper in a blender. Blend until smooth and set aside.
  3. Next drain the broccoli stems and cauliflower florets and pat dry. Then slice them super thin with a mandoline.
  4. Combine the sliced broccoli stems and cauliflower florets in a mixing bowl and toss in the dressing. You may not need all of the dressing and any remaining can be stored in an airtight container in the refrigerator.
  5. Serve the salad at room temperature or refrigerate it in an airtight container in the refrigerator for up to two days.


Fine sea salt or pink Himalayan salt can be used instead of the red Alaea salt.

You can use one variety of pepper or any combination of all three to add up to 3/4 teaspoon.

This post is sponsored by Mountain Rose Herbs; all opinions are my own.

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