Broccoli and Cauliflower Salad Recipe: When you think of fresh, crunchy, and creamy salads, nothing quite beats a good broccoli and cauliflower salad. It’s that perfect mix of texture and flavor—crisp veggies, creamy dressing, and a little bit of savory crunch from add-ins like bacon or sunflower seeds. Whether you’re prepping a quick weekday meal or making something to impress at a potluck, this salad checks all the boxes: easy, healthy, and totally satisfying.
This guide walks you through every single step to make a mouthwatering broccoli and cauliflower salad that’ll have everyone coming back for seconds. From the full list of ingredients and tools to pro kitchen tips and customization ideas, you’ll get everything you need to master this recipe.
Benefits of Broccoli and Cauliflower Salad
Let’s talk about why this salad is not just delicious but also incredibly good for you.
Broccoli is packed with fiber, vitamin C, vitamin K, iron, and potassium. It’s also high in protein compared to other vegetables. Plus, it contains more calcium than most leafy greens. Raw or lightly blanched, it helps support heart health and digestion.
Cauliflower, on the other hand, is low in carbs and high in vitamins C and B6. It’s known for being a powerful antioxidant and a great source of fiber, making it excellent for gut health.
When you combine these two super veggies, you’re getting a nutrient-rich combo that’s low in calories but high in flavor and health benefits. Add some good fats from the dressing and a few crunchy extras, and you’ve got a salad that’s as nutritious as it is tasty.
Why You’ll Love This Salad
This isn’t your average bland salad. Here’s why people fall in love with it:
- Crunchy and Creamy Combo: The raw or lightly blanched veggies give it that satisfying crunch, while the dressing balances it out with creaminess.
- Quick to Make: It’s a no-cook (or barely-cook) dish you can whip up in under 20 minutes.
- Great for Meal Prep: It stays fresh in the fridge and tastes even better the next day.
- Crowd Favorite: Perfect for BBQs, potlucks, or family dinners.
- Customizable: Add whatever toppings you like—cheese, bacon, nuts, or keep it plant-based.
It’s the kind of salad that doesn’t feel like a chore to eat. You’ll want to make it again and again.
Ingredients You’ll Need
Here’s a quick look at the ingredients you’ll need before diving into the recipe:
- Broccoli – Fresh, chopped into bite-sized florets
- Cauliflower – Fresh, also chopped into small florets
- Red Onion – Finely chopped for a sharp kick
- Cheddar Cheese – Shredded or cubed for creaminess
- Bacon – Cooked and crumbled for that smoky crunch
- Sunflower Seeds – Optional, but adds amazing texture
- Mayonnaise – Forms the creamy base of the dressing
- Sour Cream or Greek Yogurt – For tang and balance
- Apple Cider Vinegar – Adds a bright flavor
- Sugar or Honey – A pinch for a touch of sweetness
- Salt and Pepper – To season it all perfectly
Detailed Ingredients List with Measurements
| Ingredient | Amount | Notes |
|---|---|---|
| Broccoli | 3 cups (chopped) | About 1 medium head |
| Cauliflower | 3 cups (chopped) | About 1 small head |
| Red Onion | 1/4 cup (diced) | Adjust to taste |
| Cheddar Cheese | 1 cup (shredded) | Sharp cheddar works best |
| Bacon | 6 slices | Cooked and crumbled |
| Sunflower Seeds | 1/4 cup | Optional but highly recommended |
| Mayonnaise | 1/2 cup | Can substitute with avocado mayo |
| Sour Cream/Greek Yogurt | 1/4 cup | Adds a tangy, creamy texture |
| Apple Cider Vinegar | 1 tablespoon | Lemon juice also works |
| Sugar or Honey | 1 tablespoon | Adjust based on preference |
| Salt & Pepper | To taste | Start light and adjust as needed |
Pro tip: Always taste and tweak the dressing before mixing it with the veggies.
Tools You’ll Need in the Kitchen
Before you get started, grab these basic tools:
- Large mixing bowl
- Small bowl for the dressing
- Sharp chef’s knife
- Cutting board
- Whisk or fork for mixing dressing
- Measuring cups and spoons
- Slotted spoon (if blanching)
- Paper towels or salad spinner (to dry veggies)
These will make your prep faster, cleaner, and more fun.
Step-by-Step Guide: How to Make Broccoli and Cauliflower Salad
Let’s get into the good part—the actual step-by-step process. Follow each of these carefully, and you’ll have a restaurant-worthy salad in no time.
Step 1: Wash and Chop the Veggies
Rinse broccoli and cauliflower thoroughly under cold running water to remove dirt and grit. Pat dry. Cut them into small, bite-sized florets—small enough to be easy to eat but not so tiny that they lose crunch. Even sizing helps the salad feel balanced.
Step 2: Blanching vs. Raw – What’s Better?
Blanching softens the vegetables slightly and brightens their color. Boil for 1–2 minutes, then immediately transfer to ice water to stop cooking.
Raw keeps the salad extra crunchy and fresh. Choose raw if you like bold texture or blanch if you prefer a milder bite. Both work well—it’s personal preference.
Step 3: Prep the Add-ins (Cheese, Bacon, etc.)
Common add-ins include shredded cheddar cheese, crispy bacon bits, red onion, sunflower seeds, or raisins. For dietary alternatives, use turkey bacon, vegan cheese, or toasted nuts. Prep everything in advance so mixing is quick and easy.
Step 4: Make the Creamy Dressing
In a bowl, whisk together mayonnaise, a splash of vinegar or lemon juice, a little sugar or honey, salt, and black pepper. You can also blend the dressing for extra smoothness. Adjust sweetness and tang to taste.
Step 5: Toss Everything Together
Combine broccoli, cauliflower, add-ins, and dressing in a large bowl. Toss gently until evenly coated. Cover and chill for at least 30–60 minutes to let flavors blend. Stir once before serving for best texture and taste.
Optional Add-ins to Customize Your Salad
One of the best things about this recipe is how customizable it is. Here are some fun ways to make it your own:
For Crunch:
- Chopped almonds or walnuts
- Toasted pumpkin seeds
- Crispy chickpeas
For Sweetness:
- Dried cranberries
- Raisins
- Fresh diced apples
For a Tangy Twist:
- Pickled red onions
- Capers
- A splash of lemon juice in the dressing
Vegan Options:
- Vegan mayo + dairy-free yogurt
- Coconut bacon or tempeh bits
- Nutritional yeast instead of cheese
Don’t be afraid to experiment. You can totally tailor this to your taste and dietary needs.
Storage Tips for Leftovers
This salad stores surprisingly well, which is why it’s great for meal prep.
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Stir Before Serving: The dressing may settle a bit, so give it a quick mix before serving leftovers.
- Avoid Freezing: The creamy dressing and raw veggies don’t freeze well. It changes the texture too much.
If you’re planning to make it ahead of time for a party or meal, you can prep all the ingredients separately and mix them with the dressing a few hours before serving. That keeps everything crisp and fresh.
Serving Suggestions
Wondering how to serve your broccoli and cauliflower salad? The good news is—it goes with just about everything! It’s the perfect side dish, but with a few tweaks, it can even stand on its own as a main.
As a Side Dish:
This salad shines next to grilled meats, roasted chicken, or burgers. It adds that fresh crunch and creaminess to balance out heavier dishes. Serve it at:
- BBQs and cookouts
- Family dinners
- Holiday spreads like Thanksgiving or Easter
- Potlucks and picnics
Pair it with grilled steak or BBQ ribs, and you’ll have a mouthwatering contrast of flavors.
As a Main Course:
Want to turn this salad into a satisfying meal? Just add protein. Here are a few ideas:
- Grilled chicken breast
- Hard-boiled eggs
- Roasted chickpeas for a vegetarian twist
- Sliced turkey or ham
- Canned tuna or salmon
Add your protein of choice right before serving, and you’ve got a complete meal that’s full of fiber, protein, and flavor.
You can also stuff this salad into a wrap or serve it over a bed of mixed greens for a more filling bowl-style meal.
Common Mistakes to Avoid
Even simple recipes like this one can go wrong if you’re not careful. Here are some common mistakes people make—and how you can avoid them:
1. Overdressing the Salad
It’s tempting to dump all the dressing in at once, but too much can overwhelm the veggies and make the salad soggy. Start with a little, toss, and then add more if needed.
2. Not Drying the Veggies Properly
Wet broccoli or cauliflower will water down your dressing and make the salad runny. After washing or blanching, always pat them dry or use a salad spinner.
3. Skipping the Chill Time
Letting your salad sit in the fridge for 30–60 minutes helps all the flavors blend. Don’t skip this step unless you’re in a real rush.
4. Cutting Veggies Too Big
Big florets are hard to eat and don’t hold dressing well. Chop everything into bite-sized pieces for the best texture and balance.
5. Forgetting to Season
The dressing needs salt and pepper. Taste it before adding it to the salad, and adjust it so it’s flavorful and well-balanced.
Avoid these common pitfalls, and you’ll have a salad that’s just as good (or better!) than any restaurant version.
FAQs about Broccoli and Cauliflower Salad Recipe
1. Can I make this salad vegan?
Absolutely! Swap the mayo for vegan mayonnaise, and use dairy-free yogurt or vegan sour cream. Skip the cheese or use plant-based cheese, and sub bacon with coconut bacon or smoky tempeh bits. The flavor still pops, and the texture is just as satisfying.
2. How long does this salad stay fresh?
This salad can last 3 to 4 days in the refrigerator if stored in an airtight container. Just give it a quick stir before serving, especially if it’s been sitting for a while. Avoid adding add-ins like nuts until just before serving to keep them crisp.
3. Can I freeze broccoli and cauliflower salad?
Not recommended. The dressing separates and the veggies become mushy after thawing. If you’re looking for make-ahead options, prep the components separately and assemble when ready to eat.
4. Is it okay to use frozen vegetables?
Fresh is best for this salad. Frozen broccoli and cauliflower become too soft once thawed and won’t have that same satisfying crunch. If it’s your only option, blanch briefly and pat very dry before using.
5. How do I reduce the carbs in this recipe?
Broccoli and cauliflower are already low in carbs, but you can cut carbs further by:
- Reducing the onion (which contains sugar)
- Using a low-carb or keto-friendly sweetener in the dressing
- Omitting dried fruits and high-carb add-ins like raisins or sweetened cranberries
This makes it perfect for keto and low-carb meal plans!
Conclusion
Broccoli and cauliflower salad is one of those recipes that ticks every box. It’s simple to make, loaded with nutrients, and packed with flavor. Whether you want something fresh and crunchy to balance a rich meal, or you’re just looking for a healthy lunch idea that actually tastes good, this salad delivers.
It’s endlessly customizable, holds up well in the fridge, and pleases even picky eaters. You can keep it classic with bacon and cheese or lighten it up with vegan swaps and extra veggies. Either way, once you’ve made it, you’ll want to keep this one in your regular rotation.
So grab those veggies, whip up that creamy dressing, and make yourself a bowl of goodness. You’re going to love it.
