This vibrant broccoli cauliflower salad combines crisp vegetables with a creamy, tangy dressing that transforms everyday ingredients into something extraordinary. Perfect for potlucks, barbecues, or weeknight dinners, this broccoli cauliflower salad delivers fresh flavors and satisfying crunch in every bite.
SERVES: 4 | PREP: 20 MIN | COOK: 5 MIN | TOTAL: 25 MIN
Ingredients
Fresh Vegetables
| Ingredient | Amount |
|---|---|
| Fresh broccoli crowns | 2 large heads (about 1.5 lbs) |
| Fresh cauliflower | 1 medium head (about 1 lb) |
| Red onion | 1/2 medium, thinly sliced |
| Cherry tomatoes | 1 cup, halved |
| Carrots | 2 medium, julienned |
Creamy Dressing
| Ingredient | Amount |
|---|---|
| Mayonnaise | 3/4 cup |
| Apple cider vinegar | 3 tablespoons |
| Honey | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Toppings & Mix-ins
| Ingredient | Amount |
|---|---|
| Bacon strips | 6 strips, cooked and crumbled |
| Sharp cheddar cheese | 1/2 cup, cubed small |
| Sunflower seeds | 1/4 cup, roasted |
| Fresh parsley | 2 tablespoons, chopped |
Step-by-Step Instructions
Phase 1: Vegetable Preparation (10 minutes)
Step 1: Cut the broccoli into small, bite-sized florets about 1-inch in diameter. Why this matters: Uniform pieces ensure even blanching and better fork-ability in your finished salad.
Step 2: Remove cauliflower leaves and cut into similar-sized florets matching your broccoli pieces. Keep the core – it’s perfectly edible when chopped small.
Step 3: Fill a large pot with water and bring to a rolling boil over high heat. Safety tip: Use your largest pot to prevent overflow when adding vegetables.
Step 4: Prepare an ice bath by filling a large bowl with cold water and plenty of ice cubes. This stops the cooking process immediately and keeps vegetables crisp.
Phase 2: Blanching Process (5 minutes)
Step 5: Add broccoli florets to boiling water first, as they take slightly longer to cook than cauliflower. Boil for exactly 2 minutes.
Step 6: Add cauliflower florets to the same pot with broccoli. Continue boiling for 1 additional minute. Visual cue: Vegetables should be bright green and white, tender but still firm.
Step 7: Immediately drain vegetables in a colander and plunge into ice bath. Timing is crucial: This prevents overcooking and maintains that perfect crisp-tender texture.
Step 8: Let vegetables sit in ice bath for 2-3 minutes, then drain thoroughly. Pat completely dry with paper towels – excess water dilutes your dressing.
Phase 3: Dressing Creation (3 minutes)
Step 9: In a small bowl, whisk together mayonnaise, apple cider vinegar, and honey until smooth. Pro tip: Room temperature ingredients combine more easily.
Step 10: Add Dijon mustard, salt, and pepper. Whisk vigorously for 30 seconds until dressing is completely smooth and creamy.
Step 11: Taste and adjust seasoning. The dressing should be tangy, slightly sweet, and well-balanced. Add more vinegar for tang or honey for sweetness.
Phase 4: Assembly and Final Steps (7 minutes)
Step 12: In your largest mixing bowl, combine the cooled broccoli and cauliflower with thinly sliced red onion.
Step 13: Add halved cherry tomatoes and julienned carrots. Technique tip: Keep tomatoes on top initially to prevent them from breaking down other ingredients.
Step 14: Pour dressing over vegetables and toss gently but thoroughly. Use a large spoon and folding motions rather than stirring to prevent breaking delicate pieces.
Step 15: Add crumbled bacon, cheese cubes, and sunflower seeds. Give one final gentle toss to distribute evenly.
Step 16: Garnish with fresh chopped parsley just before serving. Best practice: Reserve some bacon and seeds for final garnish to maintain crunch.
Chef’s Notes
Perfect Blanching: The key to exceptional broccoli cauliflower salad lies in proper blanching technique. Vegetables should retain their vibrant color and slight bite – never mushy or raw.
Make-Ahead Magic: This salad actually improves after 2-4 hours of chilling, as flavors meld beautifully. However, add crunchy toppings just before serving to maintain texture.
Dressing Balance: The combination of tangy vinegar, sweet honey, and creamy mayonnaise creates the perfect flavor profile that complements rather than masks the fresh vegetable taste.
Bacon Alternatives: For lighter versions, try toasted nuts, seeds, or crispy chickpeas. Each adds protein and satisfying crunch to your broccoli cauliflower salad.
Nutrition Information (Per Serving)
Calories: 285 | Protein: 12g | Carbohydrates: 18g | Fat: 20g | Fiber: 5g | Sugar: 12g
Creative Variations
Mediterranean Twist: Replace bacon with crumbled feta cheese, add kalamata olives, and substitute balsamic vinegar for apple cider vinegar. This variation pairs beautifully with grilled dishes like our stir-fried eggplants with basil.
Asian-Inspired Version: Use sesame oil in the dressing, add toasted sesame seeds, and include snap peas and water chestnuts for extra crunch.
Harvest Style: Incorporate dried cranberries, toasted pecans, and crumbled goat cheese for a fall-inspired twist that complements our broccoli apple salad.
Protein Power Bowl: Add grilled chicken, hard-boiled eggs, or chickpeas to transform this side dish into a complete meal.
Storage & Reheating
Refrigerator Storage: Keep your broccoli cauliflower salad covered in the refrigerator for up to 3 days. The vegetables will gradually soften but remain delicious.
Freezing Guidelines: This salad doesn’t freeze well due to the mayonnaise-based dressing and fresh vegetables, which become watery when thawed.
Serving Tips: Remove from refrigerator 15 minutes before serving to take the chill off. Toss gently and add fresh herbs or extra toppings if needed to refresh appearance.
Troubleshooting Common Issues
Problem: Mushy vegetables Solution: You’ve over-blanched. Next time, reduce cooking time by 30 seconds and ensure your ice bath is ready before cooking begins.
Problem: Watery salad after storing Solution: Drain excess liquid and pat vegetables dry again. Add a tablespoon of fresh dressing to restore creaminess.
Problem: Bland flavor Solution: Season generously with salt and pepper, then add more acid (vinegar or lemon juice) to brighten flavors. Remember, cold foods need more seasoning than warm ones.
Problem: Soggy bacon or toppings Solution: Always add crunchy elements just before serving, and store them separately if making ahead.
Problem: Dressing separating Solution: Whisk vigorously or use an immersion blender to re-emulsify. This usually happens when ingredients are too cold.
Equipment Essentials
- Large pot for blanching (6-quart minimum)
- Large mixing bowl for salad assembly
- Colander for draining
- Sharp chef’s knife for uniform cutting
- Cutting board (preferably large)
- Whisk for dressing preparation
- Measuring cups and spoons
- Large serving spoon for gentle tossing
Shopping List
Produce Section
- 2 large broccoli heads
- 1 medium cauliflower head
- 1 medium red onion
- 1 cup cherry tomatoes
- 2 medium carrots
- Fresh parsley
Dairy Section
- Sharp cheddar cheese
- Mayonnaise
Pantry Items
- Apple cider vinegar
- Honey
- Dijon mustard
- Salt and pepper
Meat/Deli Section
- Bacon strips (6 pieces)
Snack Aisle
- Roasted sunflower seeds
Success Secrets
- Perfect Timing: Blanch vegetables just until crisp-tender – about 3 minutes total cooking time prevents mushiness while ensuring digestibility.
- Temperature Control: Always shock blanched vegetables in ice water to stop cooking immediately and preserve that beautiful bright color.
- Dry Thoroughly: Pat vegetables completely dry after blanching to prevent watery salad that dilutes your carefully balanced dressing.
- Balance Your Dressing: Taste and adjust the honey-vinegar ratio to complement your vegetables – slightly sweet with tangy finish works best.
- Timing is Everything: Add delicate ingredients like bacon and cheese just before serving to maintain their texture and prevent the broccoli cauliflower salad from becoming soggy.
