Nothing brightens up summer gatherings quite like this Cauliflower Broccoli Salad, featuring crisp florets dressed in a tangy, creamy dressing. It’s an easy recipe for a healthy salad you’ll crave all season long.
Why You’ll Love This Cauliflower Broccoli Salad
- Ready in under 20 minutes—perfect easy recipe for weeknights.
- No baking or cooking required for this low-carb salad.
- Delivers crunchy vegetables that keep each bite satisfying.
- Versatile as a summer side dish or standalone veggie salad.
- Creamy dressing made with pantry staples—no fancy ingredients.
- Customizable like a classic cauliflower salad or broccoli salad.
- Great make-ahead option to save time at parties.
- Packed with fiber and flavor for a healthy salad fix.
Ingredients for Cauliflower Broccoli Salad
- 1 medium head cauliflower (about 4 cups florets), cut into bite-sized pieces
- 2 cups broccoli florets (fresh or thawed frozen)
- ½ cup red onion, thinly sliced (or swap for shallot)
- ½ cup celery, diced (for extra crunch)
- 1 cup shredded cheddar cheese (sharp or medium)
- 4 slices bacon, cooked until crisp and crumbled (optional for smoky crunch)
- ½ cup mayonnaise (full-fat or light)
- ¼ cup sour cream or Greek yogurt (for tanginess)
- 2 tablespoons apple cider vinegar (brightens the creamy dressing)
- 1 tablespoon honey or maple syrup (adjust sweetness to taste)
- Salt and freshly ground black pepper, to taste
Directions to Make Cauliflower Broccoli Salad
- Prep the veggies. Rinse cauliflower and broccoli, then chop into uniform, bite-sized florets—this ensures each forkful is crunchy and consistent.
- Slice the onion and dice the celery. Aim for thin, even pieces so they mingle nicely with the florets.
- Crisp the bacon (if using). In a skillet over medium heat, cook bacon slices until golden and crunchy, then transfer to a paper-towel–lined plate and let cool. Crumble once cooled.
- Whisk the dressing. In a small bowl, combine mayonnaise, sour cream (or yogurt), apple cider vinegar, and honey. Season with a pinch of salt and pepper, and whisk until smooth.
- Toss everything together. In a large bowl, combine cauliflower, broccoli, red onion, celery, cheese, and bacon. Pour the creamy dressing over the top and toss until every piece is coated.
- Season and adjust. Taste and add more salt, pepper, or honey as desired—creamy dressing should balance tangy and sweet.
- Chill before serving. Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld and for that classic cold-salad texture.
- Serve and enjoy. Give it one final toss, then spoon onto plates or a serving platter—this crunchy, healthy salad is crowd-pleasing every time.
Servings & Timing
Yield: 6 servings
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Variations
- Swap Greek yogurt for sour cream to lighten up the creamy dressing.
- Add chopped pecans or toasted almonds for extra nutty crunch.
- Stir in halved cherry tomatoes and cucumber for a colorful veggie salad.
- Omit bacon and cheese to keep it vegetarian or vegan-friendly.
- Fold in fresh herbs like dill or parsley for an herby twist.
- Use sugar-free sweetener instead of honey for an even lower-carb salad.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 days. Because it’s a cold salad, no reheating is needed—just give it a quick toss before serving to redistribute any dressing that’s settled.
FAQs
Q: Can I use frozen cauliflower or broccoli?
A: Absolutely—thaw and drain well before assembling to avoid a watery salad.
Q: How do I prevent the salad from getting soggy?
A: Pat your florets dry after washing or thawing, and always chill uncovered for 10 minutes before sealing.
Q: Is this salad keto-friendly?
A: Yes—full-fat mayo and cheese make it low in net carbs and deliciously rich.
Q: Can I make this ahead for a party?
A: For best texture, toss and chill 30 minutes before serving; you can prep and refrigerate ingredients a day in advance.
Q: How do I make it vegan?
A: Substitute vegan mayo, coconut yogurt, and omit bacon/cheese or use vegan cheese.
Q: What’s a good swap for bacon?
A: Toasted sunflower seeds or hemp hearts add crunch without meat.
Q: My dressing is too thick—how can I thin it out?
A: Stir in a splash of water or extra vinegar, 1 teaspoon at a time, until you reach your desired consistency.
Conclusion
This Cauliflower Broccoli Salad is a delightful low-carb salad that brings together crunchy vegetables and a creamy dressing in minutes. It’s perfect as a summer side dish, potluck favorite, or simple healthy salad any day of the week. Give it a try, leave a comment with your favorite variation, and don’t forget to explore more easy veggie salad recipes on the blog!
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.
Notes
Nutrition
