Cauliflower Broccoli Salad is a fresh and crunchy side that’s packed with lots of colorful veggies. The crisp cauliflower and broccoli florets mix perfectly with other crunchy bits like maybe some nuts or seeds, and a tangy, creamy dressing brings everything together in a light but satisfying way.
I love making this salad because it’s so easy to throw together, and it feels like a little burst of spring in every bite. I usually toss in some shredded carrots and a handful of dried cranberries or raisins for a touch of sweetness, which everyone seems to enjoy. If you like a bit of crunch, try adding toasted almonds or sunflower seeds – it makes all the difference!
My favorite way to serve this salad is chilled, especially on warm days alongside grilled chicken or fish. It’s one of those dishes that travels well, so I often bring it to picnics or potlucks. Plus, it keeps nicely in the fridge, so you can make it in advance and have a healthy, tasty side ready to go whenever you need it.
Key Ingredients & Substitutions
Broccoli & Cauliflower: Fresh florets give the salad its crunch and freshness. If you can’t find fresh, frozen works but thaw and drain well first to avoid sogginess.
Red Onion: Adds a sharp, zesty flavor. If raw onion is too strong, soak it briefly in cold water to mellow the taste.
Dried Cranberries: Give a sweet, chewy contrast. You can swap for raisins, dried cherries, or even chopped dried apricots.
Toasted Almonds: Provide crunch and nuttiness. Walnuts or pecans are great alternatives. Toasting enhances flavor, so don’t skip it!
Bacon: Adds smoky richness. For a vegetarian option, use smoked tempeh or omit and add extra nuts for texture.
Dressing (Mayonnaise, Apple Cider Vinegar, Honey): The creamy, tangy dressing ties it all together. Greek yogurt can substitute for mayo for a lighter dressing, and maple syrup is a nice alternative to honey.
How Do You Keep The Salad Crisp and Fresh?
To keep your salad crisp and fresh, gently rinse and thoroughly dry your veggies—especially broccoli and cauliflower. Excess moisture makes the salad soggy. Here’s how I do it:
- After washing, spread florets on a clean kitchen towel or paper towels and pat dry well.
- Use a salad spinner for quicker, more effective drying.
- Toss the salad only just before serving, especially if making ahead.
- Refrigerate for at least an hour so the flavors meld, but keep it covered to prevent drying out.
Also, adding ingredients like nuts and bacon right before serving keeps their crunch intact. Enjoy every bite fresh and crisp!
Equipment You’ll Need
- Large mixing bowl – perfect for tossing all the veggies and dressing together without spills.
- Small mixing bowl – handy for whisking the dressing smoothly.
- Whisk – helps blend the dressing ingredients into a creamy texture.
- Knife and cutting board – for chopping broccoli, cauliflower, and onion easily and safely.
- Measuring cups and spoons – to get your dressing and ingredients just right.
Flavor Variations & Add-Ins
- Swap bacon for cooked diced ham or smoked turkey for a different smoky twist.
- Add shredded cheddar or feta cheese for a creamy, tangy layer of flavor.
- Mix in chopped fresh herbs like parsley or dill to brighten the salad.
- Try substituting sunflower seeds or pumpkin seeds for almonds if you want a nut-free option.
How to Make Cauliflower Broccoli Salad?
Ingredients You’ll Need:
Vegetables & Add-Ins:
- 3 cups fresh broccoli florets (about one head)
- 3 cups fresh cauliflower florets (about one head)
- 1 cup shredded carrots
- ½ cup diced red onion
- ½ cup dried cranberries
- ½ cup sliced almonds (toasted)
- 6 slices bacon, cooked until crisp and crumbled
Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or sugar
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour of chilling time in the fridge to let the flavors come together. It’s mostly hands-off once mixed—just chill and enjoy!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Rinse the broccoli and cauliflower thoroughly, then chop into bite-sized florets. Shred the carrots and dice the red onion. Place all these, along with the dried cranberries and toasted almonds, into a large mixing bowl.
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper until the dressing is smooth and creamy.
3. Combine and Toss:
Pour the dressing over the veggie mixture. Toss gently but thoroughly to make sure everything is coated evenly.
4. Add Bacon and Chill:
Fold in the crumbled bacon pieces gently to keep them from breaking too much. Cover the bowl and refrigerate for at least 1 hour to let flavors meld and the salad chill.
5. Serve:
Give the salad a final gentle toss before serving it chilled. It’s a crisp, creamy, and crunchy side dish perfect for gatherings, BBQs, or anytime you want a fresh and tasty salad.
Can I Use Frozen Broccoli or Cauliflower?
Yes, you can! Just make sure to thaw and drain them very well to avoid extra moisture that can make the salad soggy. Pat dry with paper towels before mixing.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours ahead or even the night before. Keep it covered and refrigerated to let the flavors meld, but add the bacon just before serving to keep it crispy.
What Are Good Substitutions for Bacon?
If you prefer a vegetarian option, try smoked tempeh or crispy roasted chickpeas for crunch. Otherwise, extra nuts or seeds work well too.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge. It’s best eaten within 2-3 days for peak freshness and crunch. Give it a gentle toss before serving again.
