Broccoli Cauliflower Salad
on Aug 12, 2024
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Broccoli cauliflower salad is full of different flavors and textures that come together to bring you a bright, creamy, and fresh salad! With just a few ingredients, this side dish will be ready to eat in less than 20 minutes.
This fresh and bright broccoli cauliflower salad is one that can be served with any meal and it will always be a big hit! The cauliflower and broccoli provide the most satisfying crunch that fits perfectly with the tangy and creamy dressing. This salad has become one of my go-to dishes for parties or events because it can be assembled so quickly and I always have the ingredients on hand.
I also love how easy it is to swap out ingredients in this salad. You can always use different nuts such as pecans, or add dried cranberries for a hint of sweetness. Although you might not think of broccoli and cauliflower as typical salad ingredients, you will see why this salad is so popular after trying it!
Table of Contents
Why You’ll Love This Recipe
- Is loaded with fresh, bright flavors that give you a tangy salad.
- Has a variety of creamy and crunchy textures.
- Can be thrown together in less than 20 minutes.
Recipe Ingredients
- Broccoli and Cauliflower—One head of each, freshly chopped.
- White Cheddar Cheese—The sharpness of the cheese pairs well with the crisp freshness of the veggies.
- Mayo—The base of your sauce.
- Apple Cider Vinegar—Adds a sharp tang to your salad dressing.
- Walnuts—Gives your salad a nutty crunch.
- Black Pepper—Adds some earthiness to the dressing to balance the apple cider vinegar.
See the recipe card for full information on ingredients and quantities.
How to Make Broccoli Cauliflower Salad
Step #1. Toss the cauliflower and broccoli in a large bowl. Set aside.
Step #2. Whisk the mayo, apple cider vinegar, and pepper until smooth and homogenous.
Step #3. Add the mayo dressing, cheese, and walnuts to the bowl of veggies and fold to combine.
Step #4. Serve and enjoy!
Recipe FAQs
No, I would not recommend using frozen vegetables for this salad. While frozen broccoli and cauliflower are great for other recipes and can be very convenient, they have a different texture after being frozen and thawed. The bold crunch that comes from using fresh broccoli and cauliflower would be missing and affect the overall taste of the salad. Try and stick to using fresh cauliflower and broccoli for this recipe.
Broccoli cauliflower salad is famous for its rich and creamy dressing. If you are not a fan of mayo or are looking for a lighter alternative, you can replace the mayo with greek yogurt so you still get a delicious creamy texture. Alternatively, a simple vinaigrette could pair nicely with the flavors in the dish if you prefer a different dressing.
Nope! Most people are used to cooking these vegetables for a variety of dishes and aren’t used to putting broccoli or cauliflower in a salad, let alone raw! Using raw broccoli and cauliflower adds a light, fresh element to the dish. The texture of these two vegetables gives your salad the perfect crunch in each bite. As long as you cut your florets into small pieces, there is no issue in throwing them in the salad raw. That being said, if you have a desire to steam or blanch them beforehand you can feel free to do that as well.
What To Serve Broccoli Cauliflower Salad With
Broccoli cauliflower salad pairs perfectly with a variety of main dishes, making it a versatile side for any meal. It complements grilled meats like baked chicken legs, steak, or grilled fish, adding a fresh, crisp contrast to the rich flavors. It’s also a great side for barbecue favorites like ribs or burgers.
How to Store Broccoli Cauliflower Salad
Any leftover broccoli cauliflower salad can be stored in the fridge for up to 4 days! You can either cover the mixing bowl with plastic wrap or transfer it to an airtight container. This salad makes the perfect snack or side dish as leftovers.
Expert Tips
- Remember to rinse your veggies before chopping them to wash off any dirt.
- Each head of broccoli and cauliflower will weigh roughly one pound. You will want to make sure you have about 3-4 cups of both broccoli and cauliflower for this recipe.
- If you don’t have any apple cider vinegar, you can use red wine vinegar. Keep in mind that apple cider vinegar will have a slightly sweeter flavor while red wine vinegar will be a bit more tangy.
- The longer this salad sits, the more the flavors will blend together. If you want this salad to have the best flavor, make it a day or a few hours ahead of time to allow the ingredients to marinate.
- You can replace the walnuts with almonds or pecans, or simply omit them. Try adding dried cranberries or raisins if you want a sweeter taste.
More Salad Recipes To Consider
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Broccoli Cauliflower Salad
Ingredients
- 1 pound cauliflower, chopped
- 1 pound broccoli, chopped
- 1 cup shredded white cheddar cheese
- 1 cup mayo
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon white sugar
- 1 cup chopped walnuts
Instructions
- Toss the cauliflower and broccoli in a large bowl. Set aside.
- Whisk the mayo, apple cider vinegar, salt, pepper, and sugar until smooth and homogenous.
- Add the mayo dressing, cheese, and walnuts to the bowl of veggies and fold to combine.
- Serve and enjoy!
Notes
- You can store this salad in the fridge for up to 4 days. Simply cover the mixing bowl with plastic wrap or transfer it to an airtight container.
- Remember to rinse your veggies before chopping them to wash off any dirt.
- Each head of broccoli and cauliflower will weigh about one pound. You’ll want to make sure you have about 3-4 cups of both chopped broccoli and cauliflower.
- If you don’t have any apple cider vinegar you can use red wine vinegar. Apple cider vinegar has a slightly sweeter flavor while red wine vinegar is a little more tangy.
- You can replace the walnuts with almonds, pecans, or simply omit them.
- You can add chopped bacon, onion, or even dried cranberries to this recipe if you’d like.
