Broccoli Cauliflower Salad

Broccoli Cauliflower Salad

5 from 16 reviews

This delectable spring and summer Broccoli Cauliflower Salad comes together in about twenty minutes making it the perfect side dish for all your grilling and barbecue recipes.


  • 1 cup mayonnaise
  • 1 1/2 tablespoons sugar
  • 3 tablespoons apple cider vinegar
  • 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
  • 10 slices crispy cooked bacon coarsely chopped


  1. In a small bowl whisk the mayonnaise, sugar, and cider vinegar together.
  2. In a large bowl combine the broccoli and cauliflower florets, sliced almonds, red onion, cheddar, and chopped bacon.
  3. Pour the dressing over the top and stir to coat.


  • Cut the broccoli and cauliflower florets into fine bite size pieces avoiding most of the thick stems.  Try to do them as close to uniform size so the salad is aesthetically pleasing.
  • The dressing can be mixed up to 2 days in advance.
  • Choose a good quality sharp cheddar and cut into tiny cubes.  It can also be shredded.
  • 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.
  • The salad can be prepared up to 24 hours in advance however hold the almond and bacon.  Then toss in right before serving.
  • Store in an airtight container in the fridge for up to 3 days.

Keywords: how to make broccoli and cauliflower salad, broccoli salad dressing, broccoli and cauliflower salad

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