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Broccoli Cauliflower Salad Recipe
Broccoli Cauliflower Salad combines crisp vegetables with savory bacon and a tangy dressing for the perfect side dish. This crowd-pleasing recipe takes just minutes to prepare and delivers maximum flavor with minimal effort. Fresh broccoli and cauliflower florets create a satisfying crunch that pairs beautifully with creamy mayonnaise dressing.
Why You'll Love This Recipe
- Ready in under 15 minutes with no cooking required for the vegetables
- Perfect make-ahead dish that actually tastes better after marinating
- Packed with nutrients from raw cruciferous vegetables and protein from bacon
- Easily customizable with your favorite add-ins like dried cranberries or nuts
- Ideal for potlucks, picnics, and barbecues as it travels well
Why This Broccoli Cauliflower Salad Recipe Works
The magic happens when raw vegetables meet the perfect dressing. The mayonnaise-based sauce softens the broccoli and cauliflower just enough while maintaining their signature crunch. Red wine vinegar adds brightness that cuts through the richness.
Bacon brings smoky depth, while cheddar cheese contributes creamy saltiness. Sunflower seeds provide an unexpected nutty crunch. The combination creates layers of flavor and texture in every bite.
Unlike cooked vegetable salads, this raw version retains maximum nutrients. The dressing clings to every floret, ensuring each piece is perfectly seasoned. Best of all, the flavors meld beautifully when made ahead.
What You’ll Need for Broccoli Cauliflower Salad
Ingredients
- 1 head cauliflower, cut into bite-sized florets
- 3 small heads broccoli, cut into florets (about 4 cups)
- 12 slices bacon, diced and cooked until crispy
- ½ cup shredded cheddar cheese
- ¼ cup sunflower seeds
- ½ small red onion, finely diced
- 1 cup mayonnaise (light mayo works too)
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- ½ teaspoon kosher salt
Tools
- Large mixing bowl for combining ingredients
- Small bowl for whisking dressing
- Sharp knife for cutting vegetables
- Cutting board
- Measuring cups and spoons
- Whisk for mixing dressing
How to Make Broccoli Cauliflower Salad
Creating this delicious salad couldn’t be simpler. Follow these straightforward steps for perfect results every time:
| Step 1: | Cut cauliflower and broccoli into uniform, bite-sized florets. Keep pieces similar in size for even coating and easy eating. |
| Step 2: | Combine cauliflower, broccoli, cooked bacon pieces, shredded cheddar, sunflower seeds, and diced red onion in your large bowl. |
| Step 3: | Whisk together mayonnaise, red wine vinegar, sugar, and salt in a small bowl until smooth and well combined. |
| Step 4: | Pour dressing over vegetable mixture and toss thoroughly, ensuring every piece gets coated with the creamy dressing. |
Chef's Helpful Tips
- Cut florets smaller than you think – they’re easier to eat and absorb dressing better
- Cook bacon until extra crispy as it will soften slightly when mixed with dressing
- Let salad rest for 30 minutes before serving to allow flavors to develop
- Save time by using pre-cooked bacon or bacon bits from the store
- Add dressing gradually – you might not need it all depending on vegetable size
Serving and Storage Tips for Broccoli Cauliflower Salad
Serving Tips
Serve this versatile salad chilled or at room temperature. It pairs wonderfully with grilled meats, making it perfect for your next chicken dinner. Present it in a clear glass bowl to showcase the colorful ingredients.
For potlucks, transport in an airtight container and give it a quick stir before serving. The salad holds up well for several hours at room temperature. Consider garnishing with extra bacon or cheese just before serving.
This salad complements barbecue dishes beautifully. Try it alongside burgers, hot dogs, or grilled fish. For a complete meal, serve with seafood pasta for an impressive spread.
Mistakes to Avoid While Making Broccoli Cauliflower Salad
Don’t cut vegetables too large – oversized florets won’t absorb dressing properly and become difficult to eat. Avoid using frozen vegetables as they’ll release water and make your salad soggy.
Never add hot bacon directly to the salad. Let it cool completely first to prevent wilting the cheese. Skip pre-shredded cheese when possible – freshly grated melts better into the dressing.
Resist over-mixing, which can break up the florets and create a mushy texture. Don’t make the dressing too far ahead as ingredients can separate.
You Must Know
- Raw vegetables are intentional – cooking changes the texture and reduces nutrients
- Salad tastes even better the next day as vegetables marinate in dressing
- Can be stored covered in refrigerator for up to 3 days
- Double the recipe for large gatherings – it disappears quickly
Suggestions for Broccoli Cauliflower Salad
Customize your salad with creative additions. Try dried cranberries or raisins for sweetness. Swap sunflower seeds for chopped almonds or pecans. Barb’s version includes green onions for extra flavor.
For a lighter version, use Greek yogurt mixed with mayonnaise. Add a tablespoon of Dijon mustard for tang. Some cooks love including zesty seasonings like garlic powder or paprika.
Make it keto-friendly by omitting sugar and using sugar-free sweetener. For vegetarians, skip bacon and add roasted chickpeas. Consider serving alongside keto desserts for a complete low-carb meal.
FAQs:
Yes! This salad actually improves with time. Make it up to 24 hours ahead and store covered in the refrigerator. The vegetables soften slightly and absorb the dressing flavors.
Properly stored in an airtight container, this salad stays fresh for 3-4 days. The vegetables may release some water over time, so give it a good stir before serving.
Fresh vegetables work best for this recipe. Frozen vegetables become too soft when thawed and will make your salad watery. Stick with fresh florets for the best texture.
Try Greek yogurt, sour cream, or a combination of both. For a vegan option, use plant-based mayo. The consistency should remain creamy to properly coat the vegetables.
While it contains mayonnaise and bacon, this salad provides excellent nutrition from raw cruciferous vegetables. You’ll get fiber, vitamins C and K, and cancer-fighting compounds. Use light mayo to reduce calories.
Conclusion
This Broccoli Cauliflower Salad delivers everything you want in a side dish – crunch, flavor, and simplicity. With just 10 minutes of prep time, you’ll create a dish that steals the show at any gathering.
The combination of fresh vegetables, crispy bacon, and tangy dressing creates a perfect balance. Whether you’re meal prepping or feeding a crowd, this recipe adapts to your needs. Try this classic salad today and watch it become your new go-to dish.
More Easy Lunch Recipes:
- Velvety Autumn Butternut Squash Puree: Savory Sweet Delight
- Ultimate Chicken Bacon Ranch Bowl: Bold Flavor & Nutritious
- Succulent Slow-Roasted Beef: The Ultimate Family Feast!
- Caribbean Jerk Chicken Rice – A Must Try Recipe
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📖 Recipe Card
Easy Broccoli Cauliflower Salad with Bacon
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
This crispy broccoli cauliflower salad combines fresh vegetables with savory bacon and tangy mayo dressing. Ready in 15 minutes with no cooking required.
Ingredients
- 1 head cauliflower, cut into bite-sized florets
- 3 small heads broccoli, cut into florets (about 4 cups)
- 12 slices bacon, diced and cooked until crispy
- ½ cup shredded cheddar cheese
- ¼ cup sunflower seeds
- ½ small red onion, finely diced
- 1 cup mayonnaise (light mayo works too)
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- ½ teaspoon kosher salt
Instructions
- Cut cauliflower and broccoli into uniform, bite-sized florets. Keep pieces similar in size for even coating and easy eating.
- Combine cauliflower, broccoli, cooked bacon pieces, shredded cheddar, sunflower seeds, and diced red onion in your large bowl.
- Whisk together mayonnaise, red wine vinegar, sugar, and salt in a small bowl until smooth and well combined.
- Pour dressing over vegetable mixture and toss thoroughly, ensuring every piece gets coated with the creamy dressing.
Notes
- Cut florets smaller than you think – they’re easier to eat and absorb dressing better
- Cook bacon until extra crispy as it will soften slightly when mixed with dressing
- Let salad rest for 30 minutes before serving to allow flavors to develop
- Save time by using pre-cooked bacon or bacon bits from the store
- Add dressing gradually – you might not need it all depending on vegetable size
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 5g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
Keywords: raw vegetable salad, bacon salad recipe, mayo dressing salad, potluck side dish, make ahead salad, cruciferous vegetable recipe, summer salad ideas
