Cauliflower Broccoli Salad
A vibrant, crunchy Cauliflower Broccoli Salad tossed in a tangy, creamy dressing—perfect as a low-carb, summer side dish or make-ahead veggie 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
For extra flavor, stir in a tablespoon of Dijon mustard or sprinkle toasted nuts on top before serving. Leftovers keep well for up to 3 days in an airtight container.
Nutrition
Calories: 190kcal
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