The Happy Home Cook: Chilled BroCauli Salad

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Chilled BroCauli Salad (Photo by Rene Astudillo)

Chilled BroCauli Salad (Photo by Rene Astudillo)

When one thinks of salads, it is usually about leafy greens topped with some favorite dressing. But recently, since I went on a no-rice diet, broccoli and cauliflower were my ‘go to’ vegetables to complement my meals. So I thought why not concoct something using these abundant veggies in Baguio City.

My idea was to grind or grate broccoli and cauliflower florets, then mix them with chopped cilantro, onions, grated cheese muscovado and mayonnaise.  Then to add ‘icing to the cake’ I topped the salad with ground peanuts.

And the rest is history.  Try this recipe for a nice, chilled, crunchy salad. Caution: this could be addicting!

(The broccoli and cauliflower can be grated raw or can be blanched before grinding.  I did the latter)


1 cup grated broccoli florets

1 cup grated  cauliflower

1 medium onion, chopped

1/2 cup chopped fresh cilantro

1/2 cup grated Cheddar cheese

1 tbsps Muscovado (or brown sugar)

1 cup mayonnaise (you can use more to adjust to your taste)

Salt and pepper to taste

1/3 cup ground roasted unsalted peanuts for garnish


In a large mixing bowl, mix all ingredients and toss well.  Cover bowl with plastic wrap and refrigerate to chill until ready to eat.  Serve with a topping of ground roasted peanuts.

First published in

Rene Astudillo

Rene Astudillo

Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.

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