I made this Cauliflower Broccoli Salad for our Israeli Independence Day picnic. The carrots and red onion add color, and the sunflower seeds and cashews add flavor. The simple dressing consists of mayonnaise, red wine vinegar and brown sugar. This salad takes some time and effort to prepare (as it is best when the vegies are chopped into small pieces), but the resulting salad is special, festive and delicious.
NOTE: I use my hands to break up the broccoli and cauliflower florets into very small pieces. The smaller the pieces in this salad, the nicer the salad.