These broccoli cauliflower salad is creamy, crunchy, and packed with flavor 👇👇
Fresh broccoli and cauliflower florets, crispy bacon, shredded cheddar, and a tangy dressing come together in one big bowl. Perfect for potlucks, BBQs, or just a weeknight dinner side that lasts a few days in the fridge.
Recipe Overview
This classic broccoli cauliflower salad is crunchy, creamy, and always a hit at family dinners.
- Big batch - perfect for potlucks, BBQs, or holiday gatherings.
- Crunch + flavor - crisp broccoli, cauliflower, bacon, cheese, and onion.
- Make ahead - tastes even better after chilling for a few hours.
- Crowd-pleaser - hearty, filling, and always goes fast.
- Versatile - pairs with grilled meats, turkey dinner, or stands alone.
Next up - Recipe Ingredients 👇👇
Recipe Ingredients
- 2 large broccoli heads - chopped into small florets
- 1 medium head cauliflower - chopped into small florets
- 1 cup chopped red onion
- ¾ lb bacon - cooked and crumbled (I used one full package of regular bacon)
- 2 ½ cups shredded cheddar cheese
Dressing:
➡️ Watch How To Make Broccoli Cauliflower Salad 👇👇
Learn my easy method for a creamy, crunchy salad that stays fresh for days.
Step-By-Step Instructions 👇👇
STEP 1: Prep the Vegetables
Slice off the broccoli stems and chop 2 large heads of broccoli into bite-size florets. Do the same with 1 medium head of cauliflower. Place them in a large mixing bowl.
STEP 2: Cook the Bacon
In a frying pan, cook ¾ lb of bacon until crispy. Place on paper towels to absorb grease, then crumble into small pieces using your hands or a knife.
STEP 3: Make the Dressing
In a medium bowl, whisk together 1 ½ cups mayonnaise, ½ cup sour cream, ¼ cup vinegar, and ¼ cup maple syrup. Mix until smooth and creamy.
STEP 4: Assemble the Salad
In a large bowl, add the broccoli florets from the 2 large broccoli heads, cauliflower florets from 1 head of cauliflower, 1 cup chopped red onion, cooked crumbled bacon, and 2 ½ cups shredded cheddar cheese. Toss everything together.
STEP 4: Assemble the Salad
Pour the salad dressing over top and mix together with the salad. Cover the bowl with plastic wrap and place in the fridge for 2-3 hours. Mix together again just before serving.
Recipe Tips
- Use a big bowl - this salad makes a lot, so you'll need space to mix.
- Chill before serving - at least 2 hours in the fridge helps the flavors meld.
- Cut into small florets - bite-size pieces make the salad easier to eat.
- Extra crispy bacon - soggy bacon won't hold up well in the salad.
- Serve fresh - stir well just before serving to re-coat with dressing.
Fun Variations
- Add crunch with sunflower seeds, pecans, or slivered almonds.
- Swap cheddar for pepper jack, Colby, or Monterey Jack.
- Add sweetness with dried cranberries or raisins.
- Mix in spice with a pinch of cayenne or sriracha.
- Lighten it up by swapping half the mayo for Greek yogurt.
How To Store Leftovers
- Refrigerate - in an airtight container for 2-3 days.
- Stir before serving - liquid may settle at the bottom of the bowl.
- Best eaten fresh - avocados or other add-ins can shorten shelf life.
When To Serve This Salad
- Potlucks & BBQs - it feeds a crowd and holds up well outside.
- Holiday dinners - pairs beautifully with turkey or ham.
- Weeknight side dish - serve with chicken, burgers, or grilled steak.
- Meal prep lunch - store in small containers for quick sides all week.
FAQs
Yes, it actually tastes better after a few hours in the fridge. Just stir before serving.
No, frozen florets release too much water and make the salad soggy. Stick to fresh.
Absolutely. Try sunflower seeds, crispy chickpeas, or pumpkin seeds for crunch.
Yes, this makes a big batch. Cut the ingredients in half for a smaller serving.
Ingredients
- 2 large broccoli heads - chopped into small florets
- 1 medium head cauliflower - chopped into small florets
- 1 cup chopped red onion
- ¾ lb bacon - cooked and crumbled (I used one full package of regular bacon)
- 2 ½ cups shredded cheddar cheese
Dressing:
- 1 ½ cups mayonnaise
- ½ cup sour cream
- ¼ cup white vinegar - or apple cider vinegar
- ¼ cup maple syrup - granulated sugar or honey
Instructions
- Slice off the stem of the broccoli and chop the broccoli florets into small bite-size pieces. Repeat steps with the cauliflower, chopping into bite-sized pieces.
- Cook 1 small package of regular sliced bacon until crispy. Add it to paper towel to absorb any excess grease. Crumble the bacon using your hands or a knife. Set aside.
- In a medium bowl, mix together the dressing ingredients: 1 ½ cups mayonnaise, ½ cup sour cream, ¼ cup white vinegar, ¼ cup maple syrup.
- In a large bowl, add the broccoli florets from the 2 large broccoli heads, cauliflower florets from 1 head of cauliflower, 1 cup chopped red onion, cooked crumbled bacon, and 2 ½ cups shredded cheddar cheese. Toss everything together.
- Pour the salad dressing over top and mix together with the salad. Cover the bowl with plastic wrap and place in the fridge for 2-3 hours. Mix together again just before serving.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Samantha Barrett says
Simply delicious and I'm not big on cauliflower! But to make it sugar free instead of syrup I put 6 packets of Splenda and all the other same measurements as the recipe called for and my small family kids included polished it off, not even a serving left for my lunch tomorrow.