If you’re craving a crunchy, creamy, utterly irresistible side dish, you’re in for a treat with this Broccoli Cauliflower Salad Recipe! It’s the perfect blend of crisp veggies, smoky bacon, sharp cheddar, and a tangy-sweet dressing that brings everything together. Whether you’re prepping for a summer cookout, making lunch ahead, or just want something different for your dinner table, this salad is always a hit. Plus, it’s naturally gluten-free, low-carb, and a breeze to whip up—no cooking required!
Ingredients You’ll Need
Every item in this Broccoli Cauliflower Salad Recipe is chosen for a reason: color, crunch, flavor, or that creamy dressing that ties it all together. Gather these simple ingredients, and you’re halfway to salad bliss!
- Broccoli florets (3 cups, chopped small): Fresh broccoli adds crunch and vibrant green color—be sure to chop it small for the best texture.
- Cauliflower florets (3 cups, chopped small): Cauliflower brings a subtle nuttiness and a crisp white contrast to the bowl.
- Red onion (1/2 cup, finely diced): A little goes a long way, adding zesty bite and a pop of purple color.
- Cooked and crumbled bacon (1/2 cup): Smoky, savory, and irresistible—bacon takes this salad to the next level.
- Shredded sharp cheddar cheese (1/2 cup): The sharp cheddar melts slightly with the dressing for pockets of creamy, cheesy goodness.
- Sunflower seeds or chopped almonds (1/4 cup, optional): For extra crunch and a touch of nuttiness, toss these in if desired.
- Mayonnaise (3/4 cup): The classic creamy base for the dressing, balancing richness and tang.
- Sour cream (2 tablespoons): Adds extra creaminess and a gentle tang—sub Greek yogurt for a lighter twist.
- Apple cider vinegar (1 tablespoon): Offers brightness and that signature zip.
- Sugar or honey (1 tablespoon): Just a touch of sweetness brings out the flavors of the veggies.
- Salt (1/2 teaspoon): Enhances every ingredient—don’t skip it.
- Black pepper (1/4 teaspoon): Adds a subtle kick to the dressing.
How to Make Broccoli Cauliflower Salad Recipe
Step 1: Chop and Prep the Veggies
Start by chopping the broccoli and cauliflower florets into small, bite-sized pieces. The smaller you go, the better the flavors will mingle and coat with dressing. Finely dice the red onion so you get just the right amount of zing in each bite without overpowering the salad.
Step 2: Mix the Salad Ingredients
Grab a large mixing bowl and toss in your chopped broccoli, cauliflower, red onion, crumbled bacon, shredded cheddar, and sunflower seeds or almonds if you’re feeling fancy. Give everything a gentle toss to combine—already, it’s looking like a rainbow!
Step 3: Whisk Up the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and sugar or honey. Sprinkle in the salt and black pepper, then whisk until the dressing is silky-smooth and all the flavors are blended together. It should be thick but pourable.
Step 4: Toss and Chill
Pour the dressing over the salad ingredients and toss everything together until each veggie is thoroughly coated in that luscious, creamy dressing. Cover the bowl and pop it in the fridge for at least an hour. This chill time lets the flavors meld and the veggies soak up all that goodness.
Step 5: Stir and Serve
Give your Broccoli Cauliflower Salad Recipe a good stir just before serving. This redistributes any dressing that may have settled at the bottom and ensures every bite is full of flavor and crunch. Now, get ready for the compliments!
How to Serve Broccoli Cauliflower Salad Recipe
Garnishes
Sprinkle a little extra shredded cheddar or a handful of sunflower seeds over the top just before serving for a pretty presentation and even more crunch. A few fresh herbs like parsley or chives can also brighten things up.
Side Dishes
This Broccoli Cauliflower Salad Recipe pairs wonderfully with grilled meats, sandwiches, or picnic classics like fried chicken and pulled pork. It’s also a fantastic addition to potlucks or holiday spreads—its bold flavors and textures complement just about anything.
Creative Ways to Present
Try serving the salad in lettuce cups or hollowed-out bell peppers for a fun twist. For gatherings, scoop it into mason jars for easy, portable servings. It also makes a great topping for baked potatoes or as a filling in wraps for a hearty lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Cauliflower Salad Recipe can be stored in an airtight container in the fridge for up to 3 days. The flavors only get better as it sits, and the veggies stay satisfyingly crisp.
Freezing
Freezing isn’t recommended for this salad, as the creamy dressing can separate and the veggies may become watery and lose their crunch once thawed. For the best taste and texture, stick to the fridge!
Reheating
This salad is meant to be enjoyed cold, straight from the fridge. If you find the dressing has thickened up too much, simply let it sit at room temperature for a few minutes and give it a good stir before serving.
FAQs
Can I make this Broccoli Cauliflower Salad Recipe ahead of time?
Absolutely! In fact, it’s even better after chilling for a few hours or overnight. The flavors meld beautifully, making it perfect for meal prep or entertaining.
What can I use instead of bacon for a vegetarian version?
You can substitute crisp roasted chickpeas or smoked almonds for a similar crunch and smoky flavor, or simply leave the bacon out and add extra seeds or nuts.
Is there a way to make the dressing lighter?
Yes! Swap out some or all of the mayo and sour cream for Greek yogurt. This keeps the dressing creamy while cutting fat and adding a little extra protein.
Can I add fruit to this salad?
Definitely. Dried cranberries or raisins add a lovely pop of sweetness and chewiness, making the Broccoli Cauliflower Salad Recipe even more irresistible.
How do I keep the veggies crisp?
Chop your veggies small but avoid over-mixing, and always chill the salad before serving. This keeps everything fresh and crunchy, especially if you plan to make it ahead.
Final Thoughts
I can’t recommend this Broccoli Cauliflower Salad Recipe enough—it’s the crunchy, creamy, flavor-packed side dish that always disappears first at gatherings. Give it a try, customize it to your taste, and watch it become a new favorite at your table!
Print
Broccoli Cauliflower Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Broccoli Cauliflower Salad is a crunchy, creamy, and flavorful side dish perfect for summer gatherings and meal prep. Combining fresh broccoli and cauliflower florets with sharp cheddar cheese, crispy bacon, and a tangy, slightly sweet dressing, this salad offers a delightful mix of textures and tastes. It’s easy to prepare, requires no cooking, and is best served chilled to enhance the flavors.
Ingredients
Vegetables and Mix-ins
- 3 cups broccoli florets (chopped small)
- 3 cups cauliflower florets (chopped small)
- 1/2 cup red onion (finely diced)
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup sunflower seeds or chopped almonds (optional)
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Vegetables and Mix-ins: In a large mixing bowl, combine the chopped broccoli florets, cauliflower florets, finely diced red onion, cooked and crumbled bacon, shredded sharp cheddar cheese, and sunflower seeds or chopped almonds if using. Toss gently to mix all ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar or honey, salt, and black pepper until the dressing is smooth and well combined.
- Combine Salad and Dressing: Pour the prepared dressing over the vegetable and mix-in mixture. Toss everything together until the salad ingredients are evenly coated with the creamy dressing.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. Chilling allows the flavors to meld and the vegetables to absorb the dressing.
- Serve: Before serving, give the salad a good stir to redistribute the dressing. Serve chilled as a refreshing and satisfying side dish.
Notes
- For a lighter version, substitute Greek yogurt for sour cream or replace part of the mayonnaise with Greek yogurt.
- Add dried cranberries or raisins for a touch of natural sweetness and extra texture.
- This salad is excellent for meal prep and can be stored in the refrigerator for up to 3 days without losing its flavor or texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
