Best Broccoli Cauliflower Salad – Easy & Crunchy

The Crunchy, Creamy Broccoli Cauliflower Salad That Stole My Heart

It all started at a summer potluck last year. You know the kind – where everyone brings a dish, and somehow there are three trays of brownies but only one sad-looking salad. That’s when my neighbor Linda placed this unassuming bowl of broccoli cauliflower salad on the table. One bite and I was hooked – the perfect crunch, the tangy-sweet dressing, those little pops of chewy raisins. I may or may not have gone back for thirds (okay, it was fourths). After begging for the recipe, I’ve made it my mission to perfect this easy, crowd-pleasing dish that’s become my go-to for everything from weeknight dinners to holiday gatherings.

Ingredients You’ll Need

• 4 cups fresh broccoli florets – Look for bright green heads with tight florets. Pro tip: save the stems for stir-fries!
• 4 cups fresh cauliflower florets – The paler, the crunchier. Avoid any with brown spots.
• 1/2 cup red onion – Thinly sliced for just the right bite without overpowering.
• 1 cup shredded sharp cheddar – The aged kind adds a lovely depth.
• 1/2 cup crispy bacon bits – Because everything’s better with bacon (vegetarians can sub roasted almonds).
• 1/3 cup golden raisins – Their sweetness balances the savory perfectly.
• 1 cup mayonnaise – Duke’s or homemade works best for that classic tang.
• 2 tbsp apple cider vinegar – The secret weapon that brightens everything up.
• 2 tbsp honey – Just enough to round out the flavors.
• 1 tsp poppy seeds – These little gems add delightful texture.
• Salt & pepper to taste – Don’t skip seasoning the dressing!

Let’s Make Some Salad Magic

First, let’s talk prep. I always start by washing and thoroughly drying my broccoli and cauliflower – soggy salad is a tragedy we shall not endure! Cut them into bite-sized florets (about the size of a quarter) for perfect forkability.

1. The Crunch Base: In your largest mixing bowl (trust me, you’ll need the space), combine the broccoli, cauliflower, red onion, cheddar, bacon, and raisins. Toss them gently like you’re introducing old friends at a garden party.
2. The Dressing Waltz: In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and pepper until smooth. Taste it – this is your moment to adjust. Want more tang? Add a splash more vinegar. Sweeter? A drizzle more honey.
3. The Grand Toss: Pour the dressing over your vegetable medley. Here’s my favorite trick: use two large spoons and fold the mixture like you’re turning pages of a beloved book – gentle but thorough. You want every nook and cranny coated in that creamy goodness.

Now comes the hardest part – letting it chill for at least an hour. I know, the temptation is real! But this waiting time allows the flavors to marry beautifully and the vegetables to achieve that perfect tender-crisp texture. I like to cover the bowl with a cheerful kitchen towel (the one with the lemon print, obviously) and set it aside while I prepare the rest of the meal.

Pro Tips, Variations, and Substitutions

This broccoli cauliflower salad is wonderfully adaptable to whatever you have on hand or your personal preferences. Here are some ideas to make it your own:

• Add crunch: Toss in sunflower seeds, sliced almonds, or chopped pecans for extra texture.
• Boost the protein: Add crispy bacon bits, shredded chicken, or chickpeas to make it more filling.
• Switch up the dressing: Try ranch dressing, Greek yogurt with lemon juice, or a honey mustard vinaigrette for a different flavor profile.
• Make it vegan: Simply swap the mayonnaise for vegan mayo and omit any animal products.
• Add sweetness: Dried cranberries, raisins, or diced apples pair beautifully with the savory flavors.

What to Serve With Broccoli Cauliflower Salad

This versatile salad pairs well with so many dishes! Here are some of our favorite serving suggestions:

• Grilled meats like chicken, steak, or burgers
• BBQ ribs or pulled pork sandwiches
• Picnic spreads with cold cuts and crusty bread
• As part of a potluck or holiday meal spread
• With simple baked potatoes for a light lunch

Storage and Reheating Tips

One of the best things about this salad is how well it keeps! Follow these tips for maximum freshness:

• Store in an airtight container in the refrigerator for 3-4 days.
• If making ahead, wait to add any nuts or crispy toppings until just before serving to maintain their crunch.
• The flavors actually improve after a few hours as the vegetables marinate in the dressing.
• This salad is meant to be served cold – we don’t recommend reheating it.
• For meal prep, you can chop the vegetables 1-2 days in advance and store them separately from the dressing.

Frequently Asked Questions

Can I use frozen broccoli and cauliflower?

While fresh is ideal for the best texture, you can use thawed frozen vegetables in a pinch. Just be sure to pat them very dry to prevent a watery salad.

How far in advance can I make this salad?

You can prepare it up to 24 hours ahead – the flavors will meld beautifully. Just hold any crunchy toppings until serving time.

Is this salad gluten-free?

Yes! As written, this recipe is naturally gluten-free. Just double check any store-bought dressing ingredients if using substitutions.

Can I make this dairy-free?

Absolutely. Simply use a dairy-free mayonnaise alternative and skip any cheese if the recipe includes it.

Final Thoughts

This broccoli cauliflower salad has become a staple in our kitchen for good reason – it’s fresh, flavorful, and so satisfying with every crunchy bite. Whether you’re bringing it to a summer potluck or enjoying it as a weekday side, it’s sure to become one of your go-to recipes too. The best part is how easily it adapts to whatever ingredients you have on hand or dietary needs you’re accommodating. We hope this salad brings as much joy to your table as it does to ours!

Broccoli Cauliflower Salad

• Author: Trusted Blog

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Description

A fresh and crunchy salad with broccoli, cauliflower, and a creamy dressing.

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Ingredients

Scale 1x2x3x

For the Crust:

• 2 cups broccoli florets, chopped
• 2 cups cauliflower florets, chopped
• 1/2 cup red onion, finely diced
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Prepare the Crust:

1. In a large bowl, combine broccoli, cauliflower, red onion, cheddar cheese, and bacon.
2. In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper.
3. Pour the dressing over the salad and toss until evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

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Notes

You can customize the seasonings to taste.