Broccoli Cauliflower Salad

This addictive and easy broccoli cauliflower salad recipe, featuring a homemade creamy dressing, is always a crowd-pleaser and the perfect side dish for family gatherings or a potluck dinner.

My daughter is a huge fan of raw broccoli salads–from the easy broccoli salad, the Greek broccoli salad, or the broccoli crunch salad. I decided to switch it up and make this broccoli cauliflower salad recipe I found on Peas and Crayons that I thought she would like. I adapted it by using less mayonnaise and bacon, and I also excluded cheddar cheese. This delicious creamy raw broccoli cauliflower salad was easy to make, and a hit with all of us, and we thought it paired nicely with some baby back ribs and potato salad.

Broccoli Cauliflower Salad

Dressing:

• ¾ cup mayonnaise
• 1½-2 tbsp red wine vinegar, to taste
• 1½-2 tbsp sugar, to taste
• Sea salt and freshly cracked black pepper, to taste
• ⅛ tsp garlic powder
• ⅛ tsp dried dill

Salad:

• 6-8 slices of bacon, to taste
• 1 large head of broccoli, chopped into small florets
• 1 head of cauliflower, chopped into small florets
• ½ a small red onion, diced   *soaked in ice water for 10 minutes if too strongly flavored
• ¼ cup dried cranberries, to taste
• ¼ cup roasted salted sunflower seeds

How to Make a Broccoli Cauliflower Salad

Prepare the dressing by combining the mayonnaise, vinegar, sugar, sea salt, freshly cracked black pepper, garlic powder, dried dill, and crushed red pepper flakes in a glass jar. Whisk well and set aside to allow flavors time to mingle.

Cook the bacon by frying it in a large skillet over medium-high heat until both sides are cooked and golden brown. Set on a few paper towels to drain the grease. Chop into bits.

Make the salad by combining the broccoli florets, cauliflower florets, onion, and cranberries in a large bowl.

Dress the salad by drizzling half of the salad dressing to taste and tossing to coat it evenly.

Cover and refrigerate for 30-60 minutes to allow flavors time to mingle. Refrigerate the remaining dressing, too.

To serve, add sunflower seeds and bacon crumbles along with more dressing to taste and toss to coat. Serve and enjoy.

Broccoli Cauliflower Salad

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Prep Time: 15 minutes minutes

Refrigerating Time:: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Salad

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Glass jar
• Large Bowl

Ingredients

Dressing:

• ¾ cup mayonnaise
• 1½-2 tbsp red wine vinegar to taste
• 1½-2 tbsp sugar to taste
• Sea salt and freshly cracked black pepper to taste
• ⅛ tsp garlic powder
• ⅛ tsp dried dill

Salad:

• 6-8 slices of bacon to taste
• 1 large head of broccoli chopped into small florets
• 1 head of cauliflower chopped into small florets
• ½ a small red onion diced *soaked in ice water for 10 minutes if too strongly flavored
• ¼ cup dried cranberries
• ¼ cup roasted salted sunflower seeds

Instructions

• Prepare the dressing by combining the mayonnaise, vinegar, sugar, sea salt, freshly cracked black pepper, garlic powder, dried dill, and crushed red pepper flakes in a glass jar. Whisk well and set aside to allow flavors time to mingle.
• Cook the bacon by frying it in a large skillet over medium-high heat until both sides are cooked and golden brown. Set on a few paper towels to drain the grease. Chop into bits.
• Make the salad by combining the broccoli florets, cauliflower florets, onion, and cranberries in a large bowl.
• Dress the salad by drizzling half of the salad dressing to taste and tossing to coat it evenly.
• Cover and refrigerate for 30-60 minutes to allow flavors time to mingle. Refrigerate the remaining dressing, too.
• To serve, add sunflower seeds and bacon crumbles along with more dressing to taste and toss to coat. Serve and enjoy.

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