Prepare the broccoli by washing it under cold water and patting dry with paper towels, about 2 minutes. Cut into small florets, about the size of a quarter. You should have roughly 4 cups of florets.

Prepare the cauliflower the same way—wash, pat dry, and cut into similar-sized florets. You should have about 3-4 cups total.

Slice the red onion thinly using a sharp knife or mandoline. Try to make slices about ⅛-inch thick. You should have about 1 cup.

Place slivered almonds in a dry skillet over medium heat for 3-5 minutes, stirring occasionally. They are done when they smell toasty and turn light golden brown. Do not walk away—they burn quickly. Set aside to cool on a plate.

In a large bowl, gently combine the broccoli florets, cauliflower florets, sliced red onion, and raisins. Do not crush the vegetables. Sprinkle the granulated sugar over the top and toss gently to distribute.

Checkpoint: Your vegetables should look fresh and crisp, with no browning or softness.

Prepare your dressing according to your chosen recipe (commonly a mayo-based or vinaigrette-style dressing). Blend dressing ingredients in a separate bowl until smooth and thoroughly combined, about 1-2 minutes.

Pour the dressing over the vegetable mixture slowly, about half at a time. Fold gently with a rubber spatula until all vegetables are evenly coated. Do not stir vigorously or you will bruise the vegetables.

Checkpoint: Every piece of vegetable should have a light coat of dressing, and nothing should be pooling at the bottom of the bowl.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours. If your kitchen is warm, refrigerate for the full 2 hours. The longer it sits, the more the flavors will blend and soften slightly.

Before serving, give the salad a gentle stir. If it looks dry, add a tablespoon of dressing at a time. Top with the cooled toasted almonds just before serving.

This salad will keep refrigerated for up to 3 days, though it's best served within 24 hours for maximum crunch.