Easy Broccoli Cauliflower Salad

Broccoli and cauliflower salad in a white serving bowl.

This Broccoli and Cauliflower Salad is a creamy, crunchy side dish made with fresh broccoli, cauliflower, smoky bacon, and a sweet-tangy mayonnaise dressing. Toss it together in minutes for an easy make-ahead salad that’s perfect for potlucks, holidays, or weeknight dinners. Serves about 8.

Course Christmas side dish, holiday side dish, no cook side dish, Salad, Side Dish, thanksgiving side dish

Cuisine American

Prep Time 15

Chill Time 30

Total Time 45

Servings as a side dish

Calories 346kcal

Author Anne Clark

Equipment

Ingredients

1 cup mayonnaise
6 tablespoon sugar
1 tablespoon white vinegar
12 oz broccoli florets chopped into very small bite-size pieces
12 oz cauliflower florets chopped into very small bite-size pieces
12 strips bacon (save a little for garnish) cooked and crumbled
4-8 tablespoon roasted sunflower seeds 6 tablespoon is our favorite amount, but adjust to your liking

Instructions

In a large bowl, blend the mayo, sugar, and vinegar until the sugar is dissolved.
Add the broccoli, cauliflower, most of the bacon, and sunflower seeds. Toss well, cover, and refrigerate at least 30 minutes. Right before serving, garnish with remaining bacon.

Notes

Recipe Tips

For the best texture, make the salad a few hours ahead — it lets the flavors mingle without softening the veggies too much.
You can mix the dressing in a separate bowl and store it in the fridge for a day before tossing it with the vegetables.
If you want a lighter version, try half mayo and half Greek yogurt.
Add-ins like shredded cheddar, chopped red onion, or raisins are popular twists!
Make the salad the day before you plan to serve it. But save the bacon garnish just before serving, to keep it crispy.
Keep the salad stored in an airtight container in the refrigerator for up to 3 days.

Nutrition