Perfect for picnics, BBQs, and potlucks, this Raw Broccoli and Cauliflower Salad recipe requires minimal cooking and can be ready to enjoy cold after a quick chill in the fridge. It is also a colorful make-ahead meal that tastes better the longer it sits and can be enjoyed for lunch or as a side dish.
Truth be told, I did not grow up eating bacon. I am actually not a big fan of it. But a friend of mine recently introduced me to turkey bacon, and now I get why everyone is obsessed. Now I know why everyone is crazy about bacon in salads.

Which led me on a journey to this broccoli cauliflower salad- or slaw, as many like to refer to it! So I took some inspiration from Greek Yogurt Coleslaw and No Mayo Coleslaw to add a new recipe to my collection of easy salad recipes.
Why You Should Make This Recipe
This Fresh Broccoli and Cauliflower Salad with bacon is one of those salads that hits all the right flavor notes – sweet, savory, smokey, creamy, crunchy. I can never get enough.
I love it because it’s:
- Packed with cruciferous veggies for a super healthy lunch or side.
- Tossed in a homemade creamy dressing that’s lightened up with Greek yogurt – no refined sugar in sight!
- Easy to make ahead, and there’s very little cooking involved – all you have to do is cook the bacon!
- Delicious cold and room temperature, which makes it perfect for serving a crowd at a picnic, barbeque, or potluck.
Ingredients
The ingredient list for this broccoli cauliflower slaw comes together in two parts:

- For The Salad Dressing: Gather together mayo, whole milk, Greek yogurt, honey, red wine vinegar, lemon juice, salt, and pepper.

- For The Broccoli Salad Ingredients: All you need is raw broccoli and cauliflower, red onion, sunflower seeds, raisins, bacon, and shredded Cheddar cheese.
Substitution Ideas
- Mayo: I used Veganaise, but avocado oil mayo would be just as delicious.
- Vinegar: Any vinegar would work – raw apple cider vinegar, white wine, champagne, whatever you have in your pantry.
- Seeds: I love the crunch of sunflower seeds. Pumpkin seeds would be a good substitute, and keep this recipe nut-free. That being said, sliced almonds or chopped walnuts are great if nuts are not an issue.
- Dried Fruit: Raisins add that special pop of sweetness, but dried cranberries or super tart dried cherries would be exceptional, too (see Grocery Tip below).
- Cheese: I used shredded sharp Cheddar cheese, but Colby Jack or Monterey Jack would work as well.
- Bacon: I am currently obsessed with turkey bacon, but regular bacon can also be used for all bacon lovers! Go for a sugar-free version when shopping for bacon.
Grocery Tip: The sweet factor in this salad comes from honey and the natural sweetness of raisins. In other words, it’s completely refined sugar-free. If planning to swap raisins for craisins, keep in mind that dried cranberries are typically sweetened with sugar to offset their super tart flavor. Dried cherries are easy to find without sugar.
How to Make?
Most of the work comes in chopping up the raw veggies. I like to do that while the bacon is cooking in the oven.
- To make the dressing: Place all ingredients in a bowl and whisk together until thoroughly combined.

- To cook the bacon: Preheat the oven to 400 F degrees. Place each slice on a sheet pan—Bake for 15 minutes. Flip the bacon and cook for another 2 minutes or until it is crispy. Allow them to cool and cut into small pieces. If you are new to baking turkey bacon in the oven, be sure to check out my How to cook turkey bacon in the oven post. And if you have an air fryer, you can try cooking turkey bacon in the air fryer as well.

- Assemble the salad: Place broccoli, cauliflower, red onion, sunflower seeds, raisins, and crumbled bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap and let it rest in the fridge for 30 minutes or up to 4 hours.
- Serve: Sprinkle with the cheese and serve.
PRO TIP: Personally, I think the salad tastes better the longer it sits, which is why I recommend resting the salad in the fridge for at least 30 minutes before serving. This also allows the broccoli and cauliflower to soften up a bit while sitting in the dressing.
Variations:
All it takes is a few simple swaps to have a different broccoli cauliflower recipe any time the craving strikes:
- Broccoli and Cauliflower Salad without Bacon: Simply omit the bacon, and you have a creamy and colorful vegetarian meal.
- Cauliflower Salad with Greek Yogurt (no mayo): I like the flavor combo of mayo and Greek yogurt, but feel free to omit the mayo and make the dressing entirely with Greek yogurt instead.
If you are a fan of yogurt dressings, be sure to check out my Yogurt Salad Dressing recipe.
How to Store?
The salad keeps very well stored in an airtight container in the fridge for up to 4 days, making it an excellent meal prep recipe for the week.
Helpful Tips:
- Cut broccoli & cauliflower into bite-size pieces: I find that it is much easier to eat when the large vegetables are cut into smaller bite-sized pieces. It is a bit of chopping work but totally worth it.
- Add the cheese at the end. If planning to make a few days ahead, I recommend assembling the salad without the cheese, as the ingredients tend to get soggy. When ready to serve, sprinkle the cheese, toss, and enjoy!
- Shred or cube the cheese. Speaking of cheese – I prefer the texture of shredded cheese, but small cubes would work, too.

Fun Trivia: Some people refer to this salad as Amish Broccoli Cauliflower Salad because Amish cooks and gardeners are known for being avid cultivators of broccoli and cauliflower. Their version is made with sour cream instead of Greek yogurt but still very similar to this one.
FAQs:
You sure can. As a matter of fact, I recommend making it a day in advance. The longer the ingredients have time to soak up the sweet, tangy dressing, the better this salad becomes. Thirty minutes is plenty of time if you’re short on time, but this sweet broccoli cauliflower salad sure tastes better the next day.
I do not recommend freezing this salad.
As long as it is kept in an airtight container in the fridge, this broccoli salad should last up to 4 days.
Other Veggie Packed Salad Recipes You Might Also Like:
- Asparagus Salad with Lemon Vinaigrette
- Mexican Corn Salad
- Corn and Black Bean Salad
- Sweet Butter Lettuce Salad
- Traditional Caesar Salad
- Can’t get enough? Check out our collection of Easy Salad Recipes for more inspiration.
Broccoli Cauliflower Salad Recipe
Ingredients
For the Salad Dressing:
- ½ cups mayonnaise
- ¾ cup whole milk yogurt
- 2 tablespoons honey
- 2 tablespoons red wine vinegar white wine vinegar would also work
- 2 teaspoon of lemon juice
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon ground black pepper
For The Salad:
- 4 cups broccoli florets cut into small bite size pieces
- 4 cups cauliflower florets cut into small bite size pieces
- ½ cup red onion chopped
- 1/2 cup sunflower seeds
- ½ cup raisins
- 6-8 slices of bacon I used turkey bacon
- 1 cup of Colby Jack or cheddar cheese shredded or cubed
Instructions
- To make the dressing, place all ingredients in a bowl and whisk together until fully combined.
- Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
- To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
- Sprinkle with the cheese and serve.
Notes
- How To Store: The salad keeps very well stored in an airtight container in the fridge for up to 4 days, which makes it a wonderful meal prep recipe for the week. I do not recommend freezing the salad.
- Cut broccoli & cauliflower into bite size pieces: I find that it is much easier to eat when the large vegetables are cut into smaller bite sized pieces. It is a bit of chopping work but totally worth it.
- Make one day ahead. The longer the ingredients have time to soak up the sweet, tangy dressing, the better this salad becomes. Thirty minutes is plenty of time if you’re short on time, but this sweet broccoli cauliflower salad sure tastes better the next day.
- Add the cheese at the end. If planning to make a few days ahead, I recommend assembling the salad without the cheese, as the ingredients tend to get soggy. When ready to serve, sprinkle the cheese, toss and enjoy!
- Shred or cube the cheese. Speaking of cheese – I prefer the texture of shredded cheese, but small cubes would work, too.
Kathrine
This salad ROCKS!:) It’s become a three generational hit in our family!.. We’ve tried all of the variations and have even used vegan cheese! We find that the Greek yogurt is nicest (for its mild tang) and have reduced the amount of honey a wee bit as we generally don’t prefer “sweet”.. but that’s all personal.. This gets frequent rotation at our place!! Worthy of a 6 or 7 outta 5 if you ask us!:))
Aysegul Sanford
Awww thank you Kathrine. This is music to my ears. I am thrilled to hear that you guys liked it. Thanks for coming by and taking the time to share your experience.
Ramya
sorry just saw this now will be making this soon can i use maple syrup vegan mayo coconut yogurt and mushrooms as am a vegan i never had salad before perfect for my after office meals will tag you on twitter if i make this and let you know how it goes Thanks Ramya
Aysegul Sanford
Hi Ramya,
You sure can use maple syrup instead of honey. I’d assume you can use coconut yogurt but I feel like the “coconut flavor” might be too strong. If you like that flavor and don’t mind it, go ahead and use it. If not, I would recommend substituting the yogurt with extra vegan mayonnaise instead. Follow Your Heart (affiliate link) is my favorite brand and I usually use it whenever I need mayo in my recipes.
I hope this helps. I look forward to your tag on twitter.
Cheers!
Marci
This looks amazing! I can’t wait to try it! What brand of turkey bacon do you like?
Aysegul Sanford
I like any organic uncured turkey bacon I can get my hands on. I usually go to Whole Foods and pick a brand that looks good.
Caroline Simpson
This was such a great salad. I did change a couple things though. I used splenda instead of honey (for a no sugar alternative) and 50% less sugar dried cranberries. I love the idea of turkey bacon and even though it was not the same I still liked it.
Great recipe that I will be making throughout the summer. Thanks.
Aysegul Sanford
Hi Caroline,
I am happy to hear that you enjoyed it. Those substitutions sound great. Thanks for sharing your experience. Cheers!
Michele
I made this without the honey and just the yogurt version, it was delicious! Thank you for a new way to prepare these healthy veggies!
Aysegul Sanford
YAY! I am happy to hear that you enjoyed it Michele. Thanks for coming by and taking the time to review it.
Cheers!
Diana
My mom used to make a version of this salad every Sunday when I was a kid. But hers was drenched in mayo so I was not a big fan. After reading that it was made with greek yogurt I decided to give it a try and it was much lighter. The two changes I would suggest are using more bacon and more salt in the recipe.
Thanks.
Aysegul Sanford
Hi Diana,
Thanks so much for sharing your experience. I am glad you liked it.
Cheers!
Aysegul