This quick and easy Broccoli Cauliflower Salad Recipe combines fresh broccoli and cauliflower florets with sliced almonds, red onion, sharp cheddar, and bacon, all in a creamy three-ingredient mayo dressing. It is the perfect side dish with plenty of flavor and crunch for all your spring and summer grilling and barbecuing.
This deliciously creamy broccoli cauliflower salad recipe is the perfect side dish for any meal. A blend of fresh vegetables and a tangy dressing makes it a healthy and satisfying addition to your menu. I love to serve this with grilled chicken breasts and grilled pork tenderloin. It is always a huge hit at potlucks, family reunions, and picnics.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Mayonnaise: I prefer Duke’s, but your favorite brand will work
- Apple cider vinegar: You can substitute red or white wine vinegar.
- Broccoli and cauliflower: Fresh and cut into florets. I do not blanch them for raw vegetable salads.
- Almonds: You can substitute pecans, walnuts, almonds, cashews, pistachios, or sunflower seeds.
- Cheese: I like the sharp taste of cheddar cheese, but Pepper Jack and Monterey Jack are also very good.
- Bacon: Smoked and preferably nitrate-free. Learn how to cook bacon in the oven.
How to Make Broccoli Cauliflower Salad
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Mix the mayonnaise, sugar, and cider vinegar in a small bowl. Combine the broccoli and cauliflower florets, sliced almonds, red onion, cheddar, and chopped bacon in a large bowl. Pour the dressing over the top and toss to coat.
Preparation Tips
- Cut the broccoli and cauliflower florets into fine bite-size pieces, avoiding most thick stems. Cut them to a uniform size so the salad is aesthetically pleasing.
- Mix the dressing up to 2 days in advance and store it in an airtight container in the refrigerator.
- Choose a good quality, sharp cheddar and cut it into tiny cubes. You can also shred it.
- Cook the bacon until crispy so it holds up well in the salad. I like to cook mine in the oven in a single layer on an old baking sheet. Cook at 375 for about 14-15 minutes, flipping halfway through.
Frequently Asked Questions
I do not blanch the broccoli and cauliflower. I prefer the crunch and texture you get from the raw vegetables. However, I have readers who do blanch the veggies because they like it a little more tender.
No, you do not. It is delicious with it or without it. You will probably prefer the taste without it if you are accustomed to eating a low-sugar diet.
You can prepare this salad up to 24 hours in advance. However, hold the almonds and bacon. Then, toss them in right before serving.
More Salad Recipes
Broccoli Cauliflower Salad Recipe
Ingredients
Dressing
- 1 cup mayonnaise
- 1½ tablespoons granulated sugar
- 3 tablespoons apple cider vinegar or red wine vinegar
Broccoli Cauliflower Salad
- 3 cups broccoli florets cut in bite size pieces
- 3 cups cauliflower florets cut in bite size pieces
- ⅔ cup sliced almonds
- ⅓ cup finely chopped red onion
- 1 cup finely cubed cheddar cheese
- 10 slices crispy cooked bacon coarsely chopped
- salt to taste
- freshly ground black pepper to taste
Instructions
- In a small bowl, whisk the mayonnaise, sugar, and cider vinegar together.
- In a large bowl, combine the broccoli and cauliflower florets, sliced almonds, red onion, cheddar, and chopped bacon.
- Pour the dressing over the top and toss to coat. Season with salt and black pepper to taste.
Notes
- Cut the broccoli and cauliflower florets into fine bite-size pieces, avoiding most thick stems. Cut them to a uniform size so the salad is aesthetically pleasing.
- Mix the dressing up to 2 days in advance and store it in an airtight container in the refrigerator.
- Choose a good quality, sharp cheddar and cut it into tiny cubes. You can also shred it.
- Cook the bacon until crispy so it holds up well in the salad. I like to cook mine in the oven in a single layer on an old baking sheet. Cook at 375 for about 14-15 minutes, flipping halfway through.
Nutrition
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Martha G Jones
Just made this last night and got rave reviews from my husband. It is delicious and is a keeper. Will be making it again soon.
Beth Pierce
Thanks Martha! So glad that you and your husband enjoyed it.