Hey friends, nothing says sunshine like a bowl of crunchy, creamy salad that practically sparkles under the summer sun.
It’s the kind of side dish that winks at you from the picnic table and whispers, “Dig in!”
This Cauliflower Broccoli Salad comes together in under 20 minutes, then hangs out in the fridge until you’re ready to serve. Trust me, once that tangy dressing hits the florets and cheddar meets crisp bacon (if you’re in love with bacon like I am), you’ll be daydreaming about it long after the last spoonful disappears.
Why You’ll Love It
Ever felt stuck in a lettuce-and-tomato rut? Yeah, we’ve all been there. This salad is the perfect remix: broccoli and cauliflower give you that hearty crunch, while a creamy, tangy dressing adds a little sass. It’s low on carbs, yet it plays it cool—shredded cheddar feels indulgent, and a sprinkle of crisp bacon (or crunchy seeds for our plant-based pals) amps up both flavor and texture. Every forkful is a party in your mouth, and you won’t even miss the starch you’d find in a potato or pasta salad.
You know what’s great? You don’t have to fire up the oven or babysit a pot. Chop, whisk, toss, then let it chill while you juggle a dozen summer to-dos—pool time, text marathons, or just staring off into space. Plus, it’s as colorful as fireworks, which means even the pickiest kid or the fussiest aunt will sneak a handful.
Not only does it look like confetti in a bowl, but it’s also packed with fiber, vitamins C and K, and a hit of healthy fats from the dressing. It’s like getting your daily greens and a treat at once, which, let’s be honest, feels like a legitimate life hack.
Timing and Servings
Yield: 6 servings
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
If you’re timing this for a potluck, pencil in a quick 15-minute chop session, then let the fridge do the heavy lifting for half an hour. Feels like magic—ingredients transform while you sip iced tea.
Ingredients
- 1 medium head cauliflower (about 4 cups florets), chopped
- 2 cups broccoli florets (fresh or thawed frozen)
- ½ cup red onion, thinly sliced (or shallot for a milder bite)
- ½ cup celery, diced (adds a fresh snap)
- 1 cup shredded cheddar cheese (sharp or mild—you pick)
- 4 slices bacon, cooked until crisp and crumbled (skip for vegetarian, see Variations)
- ½ cup mayonnaise (full-fat for richness, or light mayo if you’re watching calories)
- ¼ cup sour cream or Greek yogurt (Greek yogurt gives a tangy zip)
- 2 tablespoons apple cider vinegar (bright and zesty)
- 1 tablespoon honey or maple syrup (a small kiss of sweetness)
- Salt and freshly ground black pepper, to taste
Tip: I love grabbing my cauliflower and broccoli from the farmers’ market—sun-ripened veggies have a flavor you just can’t beat.
Directions
- Prep the veggies. Rinse cauliflower and broccoli, then break or chop into bite-sized florets. Pat them dry—using an OXO salad spinner really saves time—so the dressing clings instead of pooling.
- Slice and dice. Thinly slice the onion (or shallot)—if you have a Japanese mandoline like the Benriner, you can get wafer-thin rings in seconds—and dice the celery; keep pieces uniform so each bite is balanced.
- Crisp the bacon (if you’d like). Cook bacon in a skillet over medium heat until crackly. Transfer to paper towels, let cool, then crumble. For a vegan twist, swap in smoked tempeh bits or sprinkle on Furikake seasoning for savory depth.
- Whisk up the dressing. In a medium bowl or your KitchenAid mixing bowl, whisk together mayo, sour cream (or yogurt), vinegar, and honey. Season lightly with salt and pepper—you can tweak it after chilling.
- Combine everything. In a large bowl, toss cauliflower, broccoli, onion, celery, cheese, and bacon. Drizzle the dressing over and mix until every floret wears a shiny coat like it’s ready for a red-carpet event.
- Chill out. Cover and refrigerate for at least 30 minutes. Here’s the thing: that rest time lets flavors meld and textures settle into that cool, crisp stage you love.
- Final tweaks. Give it one more toss. Taste-test and add a pinch more salt, a splash of vinegar, or another whisper of sweetness, depending on how bold you’re feeling.
- Serve and enjoy. Scoop into a serving bowl or individual plates—then watch it vanish. Fair warning: you might need to double the batch.
Variations
- Light and bright: Swap Greek yogurt for sour cream and use light mayo. You’ll shave calories without sacrificing creaminess.
- Nutty upgrade: Stir in chopped pecans, toasted almonds, or pumpkin seeds for extra crunch and a boost of nutrients.
- Veggie explosion: Half the florets and toss in halved cherry tomatoes, diced cucumber, or even a handful of peas for vibrant pops of color.
- Herbal twist: Fold in fresh dill, parsley, or chives just before serving. It’s like a breath of fresh herbaceous air.
- Vegan vibes: Skip bacon and cheese; use vegan mayo and coconut yogurt. Add smoked paprika or liquid smoke for that savory hit.
- Low-carb sweet swap: Replace honey with a sugar-free sweetener to keep net carbs extra low—perfect if you’re tracking macros.
Storage & Reheating Tips
This salad is happiest served cold—no reheating needed. Store leftovers in an airtight container for up to 3 days. Short on bowls? Toss everything in a Ziploc or reusable silicone bag, seal, and shake to mix. For extra crispness, line the container with a paper towel to catch drips. If it ever turns a bit soggy, let it sit uncovered for 10 minutes in the fridge—watch that excess moisture disappear.
Packing lunch? Keep the dressing in a tiny mason jar and pour it over just before eating—no more damp florets on your commute.
FAQs
Q: Can I use frozen cauliflower or broccoli?
A: Absolutely. Just thaw completely and pat dry—think of it as drying off a sponge so your salad isn’t watery.
Q: How can I keep the veggies crisp?
A: Dry them well after washing, and give the salad a 10-minute chill uncovered before sealing. That little breather helps extra moisture evaporate.
Q: Is this salad keto-friendly?
A: Yes! Full-fat mayo and cheese keep net carbs low. Simply skip the honey or swap for a zero-carb sweetener.
Q: What’s a good smoky substitute for bacon?
A: Smoked almonds, hemp hearts, or a sprinkle of smoked paprika all bring that savory punch without meat.
Q: My dressing is too thick—what now?
A: Stir in a teaspoon of water or extra vinegar at a time until it loosens. Watch it carefully so it doesn’t go runny.
Conclusion
Who knew cauliflower and broccoli could taste like pure summer joy? This salad brings the crunch, the creaminess, and that bright zing you crave. Whether fueling a picnic, spicing up a potluck, or simply jazzing up a weeknight meal, it’s the side dish that disappears first. Give it a whirl, tweak it your way, and let me know which twist you loved most—after all, food adventures are best when shared!
Cauliflower Broccoli Salad
Ingredients
- 1 medium head cauliflower about 4 cups florets
- 2 cups broccoli florets fresh or thawed frozen
- 1/2 cup red onion thinly sliced
- 1/2 cup celery diced
- 1 cup cheddar cheese shredded
- 4 slices bacon cooked and crumbled (optional)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt for tanginess
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup adjust for sweetness
- Salt and freshly ground black pepper to taste
Instructions
- Rinse cauliflower and broccoli, then chop into uniform, bite-sized florets and pat dry to avoid excess moisture.
- Thinly slice the red onion and dice celery so they blend seamlessly with the florets for even crunch.
- In a skillet over medium heat, cook bacon slices until crispy, drain on paper towels, then crumble once cooled.
- Whisk together mayonnaise, sour cream (or yogurt), apple cider vinegar, and honey in a small bowl; season with salt and pepper.
- In a large bowl, toss cauliflower, broccoli, red onion, celery, cheese, and crumbled bacon with the creamy dressing until evenly coated.
- Cover and refrigerate for at least 30 minutes to let flavors meld and achieve that classic cold-salad texture.
- Give the salad one last toss, adjust seasoning if needed, then spoon into bowls or onto a platter for guests to enjoy.
