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
Scale
- 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