Cauliflower Broccoli Salad is a fresh and crunchy mix of raw cauliflower and broccoli florets, sprinkled with colorful bits like shredded carrots, red onions, and sometimes a handful of sunflower seeds or bacon bits for extra texture. It’s all tossed in a creamy dressing that perfectly balances tangy and sweet flavors, making each bite delightfully crispy and flavorful.
I love making this salad because it’s such a cool, light dish that’s still really satisfying. It’s great to prep ahead of time since the flavors get better as it sits in the fridge for a few hours. Plus, I always sneak in a little extra sharp cheddar cheese on top because, well, who doesn’t love cheese? It’s a simple way to boost taste without much effort.
This salad is my go-to side for summer barbecues or potlucks, especially when I want something bright to contrast heavier grilled foods. It never fails to get compliments and I enjoy watching it disappear quickly from the salad bowl. Whether you’re serving it alongside burgers, grilled chicken, or just as a snack, it’s definitely a crowd-pleaser that feels fresh and homemade.
Key Ingredients & Substitutions
Cauliflower & Broccoli: Fresh florets bring crunch and a fresh taste. Use frozen if needed, but thaw and drain them well to avoid sogginess.
Bacon: Adds a salty crunch I love. For a vegetarian option, try smoked tempeh or crispy roasted chickpeas.
Dressing Ingredients: Mayonnaise and sour cream give creaminess. Greek yogurt is a healthier swap with a nice tang. Apple cider vinegar adds bright flavor but lemon juice works too.
Honey or Sugar: Gives a slight sweetness to balance the tang. Maple syrup or agave nectar are good natural alternatives.
How Do You Make This Salad Crunchy Yet Creamy Without It Getting Soggy?
The trick is in prepping and assembling right before chilling:
- Cut veggies into bite-size pieces for easy eating and to hold their texture.
- Drain any excess moisture—especially if using frozen veggies or rinsing chopped onions.
- Mix the bacon and onion with the florets first, so the dressing coats everything evenly.
- Refrigerate the salad at least an hour before serving to let flavors blend and for the dressing to thicken slightly.
This method keeps the veggies crisp and the salad refreshing instead of soggy. And tossing gently helps keep crunch intact!
Equipment You’ll Need
- Large mixing bowl – perfect for tossing the salad ingredients without spilling.
- Sharp knife – makes cutting cauliflower and broccoli into even, bite-sized pieces quick and safe.
- Cutting board – a sturdy surface for chopping veggies and onions easily.
- Small whisk or fork – helps you blend the dressing smoothly with mayo, sour cream, and vinegar.
- Skillet or frying pan – to cook bacon until crispy, adding great flavor and crunch.
- Measuring spoons – useful to keep your dressing ingredients balanced for the best taste.
Flavor Variations & Add-Ins
- Swap bacon for toasted nuts like almonds or walnuts to add crunch and a nutty flavor, great for a vegetarian twist.
- Add shredded sharp cheddar or feta cheese for a tangy, creamy boost that complements the veggies well.
- Mix in diced apples or dried cranberries for a sweet contrast that brightens the salad’s flavor.
- Try adding chopped fresh herbs like parsley or dill to enhance freshness and add an herby note.
How to Make Cauliflower Broccoli Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cauliflower florets, bite-sized
- 2 cups broccoli florets, bite-sized
- 6 slices bacon, cooked and crumbled
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh chives, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- Salt and black pepper, to taste
How Much Time Will You Need?
This Cauliflower Broccoli Salad only takes about 15 minutes to prepare, plus at least 1 hour of chilling in the fridge so the flavors meld well and the salad gets nicely chilled before serving. It’s quick, easy, and perfect for making ahead!
Step-by-Step Instructions:
1. Prep the Vegetables:
First, wash and chop the cauliflower and broccoli into bite-sized florets. Place them in a large mixing bowl ready for the other ingredients.
2. Cook and Crumble the Bacon:
Cook the bacon slices in a skillet over medium heat until they’re nice and crispy. Drain the cooked bacon on paper towels to remove excess grease. Once cooled, crumble it into small pieces.
3. Combine Salad Ingredients:
Add the crumbled bacon, finely chopped red onion, and fresh chives into the bowl with the cauliflower and broccoli. Stir gently to mix them evenly.
4. Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, honey (or sugar), salt, and pepper. Stir until the dressing is smooth and creamy.
5. Toss the Salad:
Pour the dressing over the vegetable mixture. Toss gently but thoroughly to coat everything well with the dressing.
6. Chill and Serve:
Cover the bowl and refrigerate the salad for at least 1 hour to let all the flavors blend together and to keep it nice and cool. Before serving, give it a gentle stir and adjust seasoning with salt and pepper if needed. Serve chilled and enjoy!
Can I Use Frozen Broccoli or Cauliflower for This Salad?
Yes, you can! Just thaw them completely and drain any excess water before mixing to keep the salad from becoming soggy.
How Long Can I Store Cauliflower Broccoli Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving to redistribute the dressing.
Can I Make This Salad Ahead of Time?
Absolutely! It actually tastes better after sitting for a few hours. Just mix everything and refrigerate for at least 1 hour before serving.
What Can I Use Instead of Bacon?
If you want a vegetarian option, try adding toasted nuts like almonds or sunflower seeds for a crunchy, savory touch.
