BROCCOLI CAULIFLOWER SALAD
This Broccoli Cauliflower Salad is crisp, creamy, and loaded with fresh veggies, crunchy bacon, and tangy dressing. It's the perfect side for picnics, BBQs, or weeknight meals—easy to make and packed with flavour and texture.
Ingredients
- 3 cups fresh broccoli florets chopped small
- 3 cups fresh cauliflower florets chopped small
- ½ cup shredded cheddar cheese
- ⅓ cup red onion finely diced
- ½ cup cooked bacon crumbled
- ½ cup sunflower seeds optional
For the Dressing:
- ¾ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar or sweetener
- Salt and black pepper to taste
Instructions
Prepare the Veggies:
- Chop broccoli and cauliflower into bite-sized florets. Add to a large mixing bowl along with cheese, red onion, bacon, and sunflower seeds.
Make the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.
Combine:
- Pour dressing over the salad and toss to coat evenly.
Chill:
- Cover and refrigerate for at least 30 minutes to let the flavours blend.
Serve:
- Stir before serving. Top with extra bacon or seeds if desired.
Notes
- Make Ahead: Can be made a day in advance—just stir before serving.
- Low-Carb Tip: Use a sugar substitute like erythritol to keep it keto-friendly.
- Crunch Factor: Add chopped almonds or celery for extra texture.
- Vegan Version: Use plant-based mayo, omit bacon or use vegan bacon crumbles.
- Serving Suggestion: Great with grilled chicken, burgers, or sandwiches.