Broccoli Cauliflower Salad Recipe

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:

1. Packed with cruciferous veggies for a super healthy lunch or side.
2. Tossed in a homemade creamy dressing that’s lightened up with Greek yogurt – no refined sugar in sight!
3. Easy to make ahead, and there’s very little cooking involved – all you have to do is cook the bacon!
4. 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.

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.

1. To make the dressing: Place all ingredients in a bowl and whisk together until thoroughly combined.

2. To cook the bacon: Preheat the oven to 400 F degrees. 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.

3. 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.
4. Serve: Sprinkle with the cheese and serve.

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.

FAQs:

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
• Can’t get enough? Check out our collection of Easy Salad Recipes for more inspiration.

Broccoli Cauliflower Salad Recipe

By Aysegul Sanford

Yields: 6 servings

Prep Time: 15 mins

Cook Time: 17 mins

Resting Time: 30 mins

Total Time: 32 mins

Broccoli and Cauliflower Salad recipe flavored with a lighter yogurt-based dressing, cheese and sunflower seeds, and bacon. Perfect as a side dish or a healthy lunch. Take it with you to any potlucks, BBQ parties or picnic and accept the compliments.

4.75 from 4 votes

Print 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.

Nutrition

Calories: 305kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 360mg | Potassium: 638mg | Fiber: 5g | Sugar: 10g | Vitamin A: 415IU | Vitamin C: 89mg | Calcium: 97mg | Iron: 2mg

Course: Salad

Cuisine: American

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