Easy Honey-Balsamic Vegetable Salad with Blanched Broccoli & Carrots

Name: Easy Honey-Balsamic Vegetable Salad with Blanched Broccoli & Carrots
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: carrot; broccoli florets; purple cabbage; bitter greens (such as endive or radicchio); cherry tomatoes; white vinegar; extra-virgin olive oil; honey; kosher salt; freshly ground black pepper

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COOK TIME

Prep 12m • Cook 5m
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556

This bright, crunchy vegetable salad features lightly blanched broccoli and carrots, crisp purple cabbage, buttery bitter greens, and sweet cherry tomatoes—tossed in a simple, balanced honey-balsamic vinaigrette. I’ve made it for weekday lunches and potlucks for years; it holds up well without getting soggy, and the dressing stays emulsified even after an hour in the fridge. If you're searching for a healthy vegetable salad with balsamic vinegar and honey that’s easy to scale or prep ahead, this one delivers consistent flavor without fuss.

Ingredients

Serves 2

carrot

1/2 medium (about 2 oz / 60 g), peeled and sliced into thin 2-inch matchsticks
broccoli florets

1 cup (3 oz / 85 g), cut into small, even pieces
purple cabbage

1/2 cup shredded (about 1.5 oz / 45 g)
bitter greens (such as endive or radicchio)

1 cup torn (about 1.2 oz / 35 g)
cherry tomatoes

5 small (about 3 oz / 85 g), halved
white vinegar

1 tsp
Can’t find it? Try this one.
extra-virgin olive oil

1 tbsp
honey

1 tsp
Can’t find it? Try this one.
kosher salt

1/8 tsp
freshly ground black pepper

1/8 tsp

Instructions

Step 1: Wash and dry all vegetables thoroughly

Rinse broccoli, carrots, cabbage, bitter greens, and tomatoes under cool water. Spin or pat dry—especially the greens and broccoli—so the dressing sticks instead of pooling.
Step 2: Blanch the broccoli and carrots

Bring 2 cups water to a boil in a small saucepan. Add 1/8 tsp salt and the broccoli and carrots. Cook 2 minutes—just until bright green and tender-crisp. Drain immediately and rinse under cold water to stop cooking. Let air-dry on a clean towel for 1 minute.
Step 3: Combine vegetables in a medium bowl

Add the blanched broccoli and carrots, shredded cabbage, torn bitter greens, and halved cherry tomatoes to a serving bowl.
Step 4: Whisk the dressing

In a small cup, stir together the white vinegar, olive oil, honey, salt, and black pepper until smooth and slightly glossy—about 15 seconds.
Step 5: Toss gently and serve

Pour the dressing over the vegetables. Use two spoons or clean hands to lift and fold—not stir aggressively—so the greens stay intact and everything gets lightly coated. Serve right away, or let sit 5 minutes for flavors to settle.