Here’s a fresh, crunchy Broccoli Cauliflower Salad recipe that’s tangy, creamy, and perfect for potlucks or weeknight sides 🥦🌸
Ingredients (serves 6–8)
For the salad:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- ½ red onion, finely chopped
- ½ cup shredded carrots
- ½ cup cooked bacon bits (optional)
- ½ cup shredded cheddar cheese
- ¼ cup sunflower seeds or chopped nuts (optional)
- ¼ cup raisins or dried cranberries (optional)
For the dressing:
- ½ cup mayonnaise (or Greek yogurt for lighter version)
- 2 tbsp apple cider vinegar
- 1–2 tbsp erythritol, sugar, or honey (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
1. Prep the vegetables
- Wash and chop broccoli and cauliflower into bite-sized florets.
- Optionally, blanch for 1–2 minutes in boiling water for a slightly softer texture, then drain and cool.
2. Make the dressing
- In a small bowl, whisk together mayonnaise, vinegar, sweetener, salt, and pepper until smooth.
3. Assemble the salad
- In a large bowl, combine broccoli, cauliflower, red onion, carrots, bacon (if using), cheese, seeds, and raisins.
- Pour dressing over the vegetables and toss to coat evenly.
4. Chill & serve
- Refrigerate at least 1 hour to let flavors meld.
- Toss again before serving.
💡 Tips & Variations
- Add extra crunch: include sliced almonds or crispy fried onions.
- Make it keto-friendly: skip raisins or use unsweetened dried cranberries.
- Make it creamy: use full-fat mayonnaise or Greek yogurt.
- Extra flavor: add a teaspoon of Dijon mustard or a squeeze of lemon juice to the dressing.
This salad is best made a few hours ahead so the dressing really soaks into the broccoli and cauliflower.
If you want, I can give a crunchier, bacon-loaded “loaded broccoli-cauliflower salad” version that tastes almost like a dessert salad. Do you want that version?
