I can’t even tell you how many times I’ve made this thing. It feels like hundreds. It all started ages ago when I was just so bored with the usual side dishes. I wanted something with some serious crunch, creamy but not heavy, you know? Something bright and fun. And wow, this broccoli cauliflower salad recipe delivered.
Now, full disclosure, it wasn’t love at first bite. My first couple of attempts were… okay. Edible, sure. But not amazing. My poor family, they ate SO much slightly-off broccoli salad that month while I messed with the dressing. A bit more vinegar? Less sugar? Maybe different seeds? It took a while, but I finally cracked the code. The secret really is chopping the veggies small enough (like, smaller than you think!) and – I can’t stress this enough – letting it sit in the fridge for a bit. Seriously, don’t skip that chill time! It makes the broccoli and cauliflower get perfectly tender-crisp, not raw-and-tough, and everything just sort of melds together in the best way possible. Even my veggie-hating brother-in-law piles his plate high with this stuff. It’s got that perfect mix of textures and flavors – creamy, crunchy, tangy, sweet. It’s just… yum.
The Stuff You Need for This Killer Broccoli Cauliflower Salad Recipe
Okay, grocery list time! Nothing too weird here, mostly stuff you might already have hanging around. Fresh is definitely better if you can swing it!
- Broccoli: A decent-sized head. You’re aiming for about 4 cups of the little green tree tops, chopped up small. Make sure it looks nice and green, not yellowing!
- Cauliflower: You’ll want about 3 cups of florets, chopped roughly the same size as the broccoli bits. Look for a nice, creamy white head. These two are the dynamic duo of our broccoli cauliflower salad recipe.
- Red Onion: About half a cup, chopped up really, really fine. It adds a nice ZING. If red onions bite back too hard for you, shallots are a bit gentler, or even green onions work.
- Dried Cranberries: Half a cup. Those little sweet-tart chewy bits are amazing in here. Raisins work fine too, obviously, or dried cherries if you wanna get fancy.
- Sunflower Seeds: Half a cup. Okay, my personal preference? Roasted and salted. They just add more oomph. But plain is fine! Pepitas (those green pumpkin seeds) are also awesome, or whatever nuts you like – pecans, almonds, walnuts, go nuts! (See what I did there?)
And for the Magic Sauce (aka The Dressing):
- Mayo: One whole cup. Use one you actually like the taste of plain – it makes a difference! (We’ll talk lighter swaps in a sec).
- Plain Greek Yogurt: Just a quarter cup. Adds creaminess and a nice tang without being all mayo. Sour cream is a fine sub.
- Apple Cider Vinegar: Two tablespoons. Gives it that necessary kick to cut the richness. White wine vinegar works too.
- Sugar: Somewhere between 1 and 2 tablespoons – taste it and see what you like! Plain white sugar is classic. Maple syrup or honey are nice too, adds a little warmth. Sugar substitutes are totally fine if you use ’em.
- Dijon Mustard: A teaspoon. Just adds a little savory background note.
- Salt & Pepper: Start with maybe half a teaspoon of salt and quarter teaspoon of pepper, but definitely taste and add more if needed! You gotta taste your food, people!
So, How Much Time Are We Talking Here?
Let’s be real, even easy recipes take some time. Here’s the honest breakdown:
- Chopping & Mixing: I’d say about 20 minutes, give or take? Depends how fast you chop! Put on some tunes, it makes it go faster. It’s definitely less fuss than anything involving multiple pots and pans, right?
- Fridge Time (The Important Part!): Minimum 30 minutes. Seriously. But honestly? An hour or two is even better. It just needs this time for the flavors to hang out and get delicious together. Please trust me on this!
- Total Time: So, maybe 50 minutes of you actually doing things, plus the chill time. Which makes it AWESOME for making ahead. Phew.
So yeah, plan for that chill time, but the actual effort part is pretty minimal. Make it in the morning, forget about it, boom – side dish sorted for dinner.
Alright, Let’s Do This! Making the Broccoli Cauliflower Salad Recipe
Ready to rock? It’s easier than you think.
Step 1: Veggie Prep Party!
Wash that broccoli and cauliflower really well. Then pat them DRY. Like, use a towel, let ’em air dry for a bit, whatever it takes. Wet veggies = watery dressing = sad salad. Chop the florets into small, bite-sized pieces. Think popcorn-sized, maybe? Finely mince the red onion. Throw it all into your biggest salad bowl (seriously, use a bigger one than you think you need, it helps with mixing!).
Step 2: Mix Up That Awesome Dressing
In another bowl (a medium one works), throw in the mayo, Greek yogurt, ACV, sugar, Dijon, salt, and pepper. Whisk it like you mean it until it’s all smooth and creamy. Now – crucial step – taste it! Grab a clean spoon or a piece of lettuce. Need more tang? More salt? A bit sweeter? Fix it now! Make it taste good to you.
Step 3: Gently Toss It All Together
Pour that lovely dressing over your chopped veggies. Now, be nice! Use a rubber spatula or big spoon and gently fold it all together. You want to coat everything without beating up your beautiful broccoli and cauliflower. Patience, young grasshopper. It’s worth it for this broccoli cauliflower salad recipe.
Step 4: Stir in the Fun Bits
Okay, now gently fold in those cranberries and sunflower seeds (or your chosen goodies). Pro tip I learned: save a small handful of both to sprinkle on top right before serving. It just looks nicer and guarantees extra crunch in those first few bites.
Step 5: Chill, Baby, Chill!
Slap some plastic wrap or a lid on that bowl and tuck it into the fridge. For at least 30 minutes! Longer is better, remember? Go watch an episode of something, fold laundry, whatever. Let the salad do its thing.
Step 6: Serve It Up!
When you’re ready to eat, give the salad one last gentle stir. If you saved some toppings, sprinkle ’em on now. Scoop it into a serving dish and bask in the glow of making something truly delicious.
Lighter Swaps That Actually Still Taste Good
Look, sometimes you want the yum without all the calories. I get it! This salad is pretty forgiving.
- Dressing Remix: This is where the magic happens.
- Try swapping half (or even all!) the mayo for plain Greek yogurt. Full-fat yogurt keeps it creamy. Huge difference in fat/calories, adds protein!
- Light mayo works too, if that’s your jam.
- Dial back the sugar, or use maple syrup (you might need less), honey, or a sugar sub you like. Just taste, taste, taste!
- More Veggies? Yes Please: Throw in some shredded carrots, finely chopped celery, maybe some diced bell peppers for color? Go for it!
- Seed Power: Walnuts add healthy fats, pepitas add protein. Mix it up!
- Vegan Vibes: Super easy – just use a vegan mayo you like (some are better than others!) and use maple syrup instead of honey if you used that. Done!
- Gluten Concerns? This one’s naturally gluten-free, which is awesome! But if you’re super sensitive (like celiac), it never hurts to double-check the labels on your mayo and mustard just to be 100% sure.
Ways to Serve This Bad Boy
This broccoli cauliflower salad recipe is such a chameleon, it fits in everywhere!
- Potlucks/BBQs: It’s basically the king of potlucks. Travels well (just keep it cool!) and disappears FAST.
- Side Dish Hero: Amazing next to grilled chicken, fish, burgers, steak… pretty much anything off the grill or out of the oven.
- Actual Lunch: I totally eat this as my main course for lunch sometimes. Maybe toss in some chickpeas or leftover chicken to make it heartier.
- Holiday Table Surprise: It’s so colorful, it looks great on a holiday spread amongst all the beige food, haha! A welcome bit of freshness.
- My Fave Way: Honestly? In a big bowl, slightly chilled, maybe with some extra sunflower seeds sprinkled on top because I love the crunch.
Storing the Leftovers (Assuming There Are Any!)
If by some miracle you have leftovers of this broccoli cauliflower salad recipe, here’s the deal:
- Fridge Time: Airtight container, straight into the fridge. Easy.
- How Long?: It’s best day 1 and 2. Still totally fine on day 3 and maybe 4, but the veggies will get softer. The flavor is still good, though!
- Making Ahead Strategies:
- Maximum Crunch: Keep the chopped veggies and the mixed dressing separate in the fridge. Toss ’em together an hour or two before you plan to serve.
- Maximum Ease: Just make the whole dang thing, cover it well, and chill it. It’ll be ready when you are. Still delicious!
- Freezer? Please Don’t. Just… no. It gets weird and watery. Trust me.
Okay, Why Am I Raving Like a Maniac About This Salad?
Look, I know I sound obsessed, but it’s because this broccoli cauliflower salad recipe has genuinely never let me down! Here’s why it’s my ride-or-die:
- It’s SO Not Hard: If you can chop stuff and stir, you’ve got this. No weird techniques.
- People Legit Love It: I bring this, people eat it, people ask for the recipe. Every. Single. Time. It just hits all the right notes.
- You Can Mess With It: Don’t have cranberries? Use raisins! Hate onions? Leave ’em out (though I think they add something!). Add cheese! It’s flexible.
- Make-Ahead = Less Stress: Anything I can make before guests arrive or before a busy weeknight is a total win in my book.
- It Just TASTES Good! Simple as that. It’s satisfying, flavorful, and makes eating your veggies feel like a treat.
So yeah, I’m basically begging you to try it. Make it for your next BBQ, take it to work for lunch, make it just for yourself!
Okay, over to you! If you make this broccoli cauliflower salad recipe, you HAVE to tell me about it! Come back and leave a comment – did you like it? Did you change anything? Any funny stories? I honestly love hearing how recipes work out for other people. Happy cooking, friends!
Recipes You May Like
Broccoli cauliflower salad recipe
Crunchy, creamy broccoli cauliflower salad with tangy dressing. Perfect side dish! Try this easy recipe today.
Ingredients
- About 4 cups broccoli florets, chopped nice and small
- Roughly 3 cups cauliflower florets, chopped about the same size
- Around half a cup of red onion, minced really finely (or shallots/green onions if you prefer)
- Half a cup of dried cranberries (raisins or dried cherries work too!)
- Half a cup of sunflower seeds (roasted & salted are great, but plain, pepitas, or nuts like pecans/almonds/walnuts are also fantastic)
- 1 whole cup of mayonnaise (use one you like!)
- A quarter cup of plain Greek yogurt (or sour cream)
- 2 tablespoons apple cider vinegar (white wine vinegar is okay too)
- Somewhere between 1 and 2 tablespoons sugar (or maple syrup, honey, or a sugar sub – taste it!)
- 1 teaspoon Dijon mustard
- About half a teaspoon salt to start (you'll taste and add more!)
- Roughly a quarter teaspoon black pepper (taste and adjust!)
Instructions
Step 1: Veggie Prep Party!
Wash that broccoli and cauliflower really well. Then pat them DRY. Like, use a towel, let ’em air dry for a bit, whatever it takes. Wet veggies = watery dressing = sad salad. Chop the florets into small, bite-sized pieces. Think popcorn-sized, maybe? Finely mince the red onion. Throw it all into your biggest salad bowl (seriously, use a bigger one than you think you need, it helps with mixing!).
Step 2: Mix Up That Awesome Dressing
In another bowl (a medium one works), throw in the mayo, Greek yogurt, ACV, sugar, Dijon, salt, and pepper. Whisk it like you mean it until it’s all smooth and creamy. Now – crucial step – taste it! Grab a clean spoon or a piece of lettuce. Need more tang? More salt? A bit sweeter? Fix it now! Make it taste good to you.
Step 3: Gently Toss It All Together
Pour that lovely dressing over your chopped veggies. Now, be nice! Use a rubber spatula or big spoon and gently fold it all together. You want to coat everything without beating up your beautiful broccoli and cauliflower. Patience, young grasshopper. It’s worth it for this broccoli cauliflower salad recipe.
Step 4: Stir in the Fun Bits
Okay, now gently fold in those cranberries and sunflower seeds (or your chosen goodies). Pro tip I learned: save a small handful of both to sprinkle on top right before serving. It just looks nicer and guarantees extra crunch in those first few bites.
Step 5: Chill, Baby, Chill!
Slap some plastic wrap or a lid on that bowl and tuck it into the fridge. For at least 30 minutes! Longer is better, remember? Go watch an episode of something, fold laundry, whatever. Let the salad do its thing.
Step 6: Serve It Up!
When you’re ready to eat, give the salad one last gentle stir. If you saved some toppings, sprinkle ’em on now. Scoop it into a serving dish and bask in the glow of making something truly delicious.
Notes
- Make It Lighter: Swap half or all the mayo with Greek yogurt for fewer calories and extra protein. Light mayo works too!
- Mix It Up: Add shredded carrots, celery, or bell peppers for more crunch and color. Nuts like walnuts or pepitas are awesome too.
- Vegan Option: Use vegan mayo and maple syrup instead of honey—easy peasy!
- Storage: Keep leftovers in an airtight container in the fridge. Best on days 1–2, still good on days 3–4, but it softens over time. Don’t freeze—it gets weird.
- Make Ahead: For max crunch, store veggies and dressing separately, then mix an hour before serving. Or just make it all and chill—it’s still delish!
Nutrition Information:
Yield: Makes 8 servingsAmount Per Serving:Calories: Approximately 250 calories per serving
There are no reviews yet. Be the first one to write one.