This broccoli cauliflower salad is creamy, tangy, and a wonderfully crunchy side dish that is super easy to throw together! It makes the perfect addition to any potluck, picnic, or cookout. Your friends and family will love it so much that they will ask for the recipe after just one bite!
Serve this salad as a side for some crockpot ranch chicken, grilled BBQ chicken breasts, or cream of mushroom pork chops!
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While I definitely enjoy a simple garden salad as much as the next person, there is something extra special about this tangy broccoli cauliflower salad! It is the perfect way to mix up your typical side salad!
🥘 Ingredients
Pick up some fresh cauliflower and broccoli for the best results. I even recommend chopping it yourself rather than buying the pre-packaged florets.
- Mayonnaise - 1 cup of mayonnaise. Try out my homemade mayonnaise recipe, or use your favorite brand. (I recommend Duke's or Hellman's!)
- Red Wine Vinegar - 3 tablespoons of red wine vinegar (or use a red wine vinegar substitute).
- Sugar - 1 tablespoon of sugar.
- Broccoli - ¾ pound of broccoli florets, cut into bite-sized pieces.
- Cauliflower - ¾ pound of cauliflower florets, cut into bite-sized pieces.
- Red Onion - ¼ cup of diced red onion.
- Craisins - ¼ cup of Craisins (or raisins).
- Pepitas - 1 cup of pepitas. You could also use sunflower seeds or crushed walnuts.
- Bacon (optional) - ½ cup of crumbled bacon.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Broccoli Cauliflower Salad
This simple salad involves absolutely no cooking! Just grab a couple of bowls, a whisk, your measuring utensils, a cutting board, and a knife to begin.
This recipe will make enough salad for about 8 side salads. Of course, if you use this as your main course, it would feed about 4-6 people.
- Whisk. In a medium-sized bowl, whisk together 1 cup (224 grams) of mayonnaise, 3 tablespoons (44 milliliters) of red wine vinegar, and 1 tablespoon (12 grams) of sugar until smooth.
- Toss. In a large bowl, toss together the ¾ pound (340 grams) of both broccoli florets and cauliflower florets, ¼ cup (40 grams) of red onion, ¼ cup (30 grams) of Craisins, and the prepared dressing until everything is well coated.
- Chill. Place the salad into the fridge to chill for 30 minutes.
- Add. Sprinkle in 1 cup (64 grams) of pepitas and ½ cup (57 grams) of crumbled bacon and toss one more time.
- Serve. Serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- Advance Preparation: Assemble the salad as instructed but leave out the pepitas and bacon. Cover and refrigerate. Just before serving, add the bacon and pepitas, toss well, and serve.
- Adding Variety: For more color and variety, consider including carrots or bell peppers in the salad.
- Raw Veggies: Keep the broccoli and cauliflower raw to maintain their crispness and crunch. Using fresh vegetables ensures optimal texture and flavor.
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📖 Variations
You can make some simple modifications in order to adjust this salad to suit your dietary needs.
- Low Carb: Omit the sugar, use raisins with no added sugar, and use mayonnaise with no added sugar.
- Vegetarian: Omit the bacon.
- Vegan: Omit the bacon and use vegan mayonnaise.
🥡 Storing
Store your leftover salad in an airtight container in the fridge for up to 1 week. For best results, keep the bacon and pepitas separate.
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📖 Recipe Card
Broccoli Cauliflower Salad
Ingredients
- 1 cup mayonnaise
- 3 tablespoon red wine vinegar
- 1 tablespoon sugar
- ¾ lbs broccoli florets (cut into bite-sized chunks)
- ¾ lbs cauliflower florets (cut into bite-sized chunks)
- ¼ cup red onion (diced)
- ¼ cup Craisins (or raisins)
- 1 cup pepitas (or sunflower seeds, or crushed walnuts)
- ½ cup crumbled bacon (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium-sized bowl, whisk together 1 cup mayonnaise, 3 tablespoon red wine vinegar, and 1 tablespoon sugar until smooth.
- In a large bowl, toss together the ¾ lbs broccoli florets, ¾ lbs cauliflower florets, ¼ cup red onion, ¼ cup Craisins, and the prepared dressing until everything is well coated.
- Place the salad into the fridge to chill for 30 minutes.
- Sprinkle in 1 cup pepitas and ½ cup crumbled bacon and toss one more time.
- Serve immediately.
Notes
- To make in advance, prepare the salad as directed but skip adding the pepitas and bacon. Store covered in the fridge and then, when ready to serve, add the bacon and pepitas, toss, and serve.
- Feel free to add some carrots or bell peppers for some extra color and variety!
- Your broccoli and cauliflower will be left raw. Using fresh veggies will ensure that they are extra crisp and crunchy!
- To store: Store your broccoli cauliflower salad in the fridge in an airtight container for up to 1 week. For best results, keep the bacon and pepitas separate.
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