Some salads feel like a side dish you toss together at the last minute, and others become the thing everybody keeps talking about long after the meal is over. This broccoli and cauliflower salad fits into that second group. It’s crunchy, creamy, sweet, salty, and a little tangy all at once. If you’re looking for a fresh dish that holds its own at potlucks, family dinners, holidays, or easy weekday meals, this one checks every box.
It doesn’t ask for anything complicated, either. The ingredients are simple. The prep is quick. And the best part? The flavors get better every hour it chills. That means you can make it early and enjoy the freedom of knowing the hardest part of dinner is already done.
There’s something about the way the veggies soak up the dressing. They soften just enough to lose their raw edge but still stay crisp where it counts. Add in the salty bacon, sharp red onion, and a touch of sweetness from cranberries or raisins, and every bite feels like a perfect mix of flavors. The dressing ties everything together with its creamy texture and a hint of tang that balances the whole bowl.
If you’ve ever had an old-fashioned broccoli salad at a picnic, this is a close cousin, only with a few upgrades and more texture. You can tweak it however you like, but the base combination is already strong enough to win over even the veggie skeptics at the table.
WHAT IS BROCCOLI & CAULIFLOWER SALAD?
Broccoli and cauliflower salad is a cold, crunchy side dish made with fresh veggies, a creamy dressing, and a mix of salty and sweet add-ins. The base stays the same—raw broccoli florets, raw cauliflower florets, and a simple mayonnaise dressing—but everything else is flexible.
Most versions include bacon for flavor and texture, plus something sweet to balance the creamy dressing. Red onions add sharpness, and a sprinkle of sunflower seeds brings in a nutty bite that pairs perfectly with the vegetables. You end up with a salad that has layers of flavor instead of just raw vegetables covered in dressing.
What makes this salad special is the way everything works together. The vegetables stay crisp. The bacon adds richness. The dried fruit gives a little contrast. And the dressing isn’t heavy—it simply coats the vegetables enough to make the flavors blend without weighing anything down.
You can serve it as a side dish for almost any meal, or you can make it the star of a light lunch. It keeps well and tastes even better the next day.
BROCCOLI & CAULIFLOWER SALAD INGREDIENTS
Here’s what you’ll need for this creamy vegetable salad. The ingredients are basic, but every one of them brings something important to the table, so you get that perfect balance of textures and flavors.
You’ll need:
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4 cups broccoli florets, cut small
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4 cups cauliflower florets, cut small
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8 slices cooked bacon, chopped
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¾ cup shredded cheddar cheese
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½ cup red onion, finely diced
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½ cup dried cranberries (or raisins)
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½ cup sunflower seeds
For the dressing:
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1 cup mayonnaise
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2 tablespoons sour cream
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2 tablespoons apple cider vinegar
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3 tablespoons sugar
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½ teaspoon salt
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½ teaspoon black pepper
The dressing is creamy with a gentle tang that wakes the salad up a bit. The sugar helps soften the acidity, and the sour cream adds a smooth texture without making the dressing heavy. The sunflower seeds bring the crunch that ties everything together.
INGREDIENT SUBSTITUTIONS & ADD-INS
One of the best things about this salad is how easy it is to customize. Once you have the base down, you can adjust the flavors to match your meal or your personal taste.
VEGETABLES
You can use all broccoli or all cauliflower instead of a mix. Add shredded carrots or sliced snap peas if you want more color. If you like a little extra crunch, sliced celery works well here, too.
BACON
Thick-cut bacon adds the best texture, but if you want a quicker option, you can use store-bought bacon bits. Turkey bacon also works and keeps the salad a little lighter.
CHEESE
Cheddar is classic, but shredded Colby Jack or mozzarella works well. Some people like a sharp white cheddar for extra flavor.
SWEET ADD-INS
Use dried cranberries, raisins, or even dried cherries. Fresh grapes cut in half are also a great option when you want more sweetness.
CRUNCH
Sunflower seeds are traditional, but pumpkin seeds or chopped almonds add the same nutty bite.
DRESSING
If you want to lighten it up, swap half the mayonnaise for Greek yogurt. It adds protein and still keeps the dressing creamy.
HOW TO MAKE BROCCOLI & CAULIFLOWER SALAD
This salad comes together fast, especially if the vegetables are already washed and trimmed. Most of the time goes into chopping, and the rest is as simple as mixing everything in one bowl.
STEP ONE: PREP THE VEGETABLES
Cut the broccoli and cauliflower into small, bite-sized florets. Smaller pieces soak up more dressing and make the salad easier to eat. Rinse and dry the vegetables well—excess water thins out the dressing.
STEP TWO: COOK THE BACON
Cook the bacon until it’s crispy. Let it cool briefly, then chop it into small pieces. Crispy bacon adds texture, so don’t stop too early. A few extra seconds in the pan goes a long way.
STEP THREE: MIX THE VEGETABLES AND ADD-INS
Place the broccoli, cauliflower, bacon, cheese, red onion, dried fruit, and sunflower seeds in a large bowl. Use a bowl deep enough that you can stir without ingredients spilling over the sides.
STEP FOUR: MAKE THE DRESSING
Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until the dressing is smooth. The sugar dissolves quickly, so it blends into the dressing without any graininess.
STEP FIVE: COMBINE EVERYTHING
Pour the dressing over the salad ingredients. Use a large spoon or rubber spatula to fold the dressing into the vegetables. Make sure everything is coated without smashing the florets.
STEP SIX: CHILL
Cover the bowl and refrigerate the salad for at least one hour. This step makes a big difference. The dressing settles into the vegetables, the onion softens slightly, and the flavors blend beautifully.
You’ll notice the salad tastes even better after a few hours.
PRO TIPS FOR THE BEST SALAD
Every good recipe has a few small tricks that take it from good to great. Here are the ones that make the biggest difference with this salad.
Cut the vegetables small
Bigger florets feel bulky when you eat the salad. Small pieces coat with dressing evenly and hold onto more flavor.
Keep everything cold
A cold salad tastes fresher, and the dressing holds its texture better.
Chill before serving
One hour is the minimum. If you have two hours, that’s even better.
Add the bacon right before serving
If you want the bacon to stay crispy, sprinkle it on top at the last minute.
Don’t skip the sweetness
A tiny bit of sweetness brings balance to the dressing and helps the vegetables shine.
HOW TO SERVE BROCCOLI & CAULIFLOWER SALAD
This salad works in almost any setting, and it’s easy to pair with meals year-round.
SERVE WITH GRILLED MEATS
It’s especially good with grilled chicken, burgers, pork chops, ribs, or anything from the barbecue. The creamy dressing balances smoky, savory flavors beautifully.
BRING IT TO POTLUCKS
It holds up well on a serving table because the veggies don’t get soggy. That makes it perfect for picnics, cookouts, church gatherings, or backyard parties.
KEEP IT FOR LUNCHES
It packs well in lunch containers. The vegetables stay crisp and the dressing doesn’t separate.
HOLIDAY SIDE DISH
It fits nicely among heavier holiday foods. It adds something fresh to a table full of casseroles and meats.
HOW TO STORE THIS SALAD
This salad keeps extremely well. The vegetables stay crisp, the dressing stays creamy, and nothing turns watery.
IN THE FRIDGE
Store leftovers in an airtight container. It will stay fresh for up to four days. Stir before serving to wake everything back up.
MAKE-AHEAD
You can prep the vegetables and mix the dressing a day before serving. Keep them separate until you’re ready to combine everything. Add the bacon at the end to keep it crisp.
DO NOT FREEZE
Freezing changes the texture of the vegetables and dressing, so it’s best served fresh or from the fridge.
BROCCOLI & CAULIFLOWER SALAD FAQS
Can I blanch the vegetables first?
You can, but you don’t need to. Raw broccoli and cauliflower keep their crunch better. If you prefer them softer, a very quick blanch—no more than 30 seconds—is enough.
Can I make this dairy-free?
Use dairy-free mayonnaise and skip the cheese, or replace it with a dairy-free cheese you enjoy.
Is the dressing sweet?
It’s lightly sweet, but the sugar balances the vinegar. You can adjust the sweetness easily.
Can I double this recipe?
Yes. It doubles well and is perfect for serving a crowd.
BROCCOLI & CAULIFLOWER SALAD WITH CREAMY DRESSING
Ingredients
Salad
- 4 cups broccoli florets cut small
- 4 cups cauliflower florets cut small
- 8 slices cooked bacon chopped
- ¾ cup shredded cheddar cheese
- ½ cup red onion finely diced
- ½ cup dried cranberries or raisins
- ½ cup sunflower seeds
Dressing
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut broccoli and cauliflower into small, bite-sized florets. Rinse and pat dry.
- Cook the bacon until crisp. Let it cool and chop into small pieces.
- In a large bowl, combine broccoli, cauliflower, bacon, cheese, red onion, dried fruit, and sunflower seeds.
- In a separate bowl, whisk mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients. Toss gently to coat everything evenly.
- Cover the bowl and refrigerate for at least 1 hour before serving.
- Stir gently once chilled and serve cold.
