Recipe

Broccoli Cauliflower Salad

A crunchy, creamy classic with bacon, cheddar, and a tangy-sweet dressing that gets even better after a chill in the fridge.

By Matt Campbell

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4.8

A large ceramic bowl filled with broccoli cauliflower salad with crispy bacon bits, shredded cheddar, red onion, and sunflower seeds on a bright kitchen counter

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This is the salad I make when I want something that feels like it belongs next to burgers, baked chicken, or a pile of ribs, but I also want actual crunch and real flavor. Broccoli and cauliflower stay snappy, bacon brings the salty magic, cheddar makes it cozy, and the dressing hits that perfect tangy-sweet spot.

It is also one of those rare dishes that genuinely improves after a little fridge time. Make it now, forget about it for an hour, then come back and act like you planned the whole thing.

Broccoli florets, cauliflower florets, cooked bacon, shredded cheddar, red onion, sunflower seeds, mayonnaise, apple cider vinegar, sugar, salt, and pepper arranged on a cutting board

Why It Works

Crunch that lasts: Raw broccoli and cauliflower stay snappy longer than most salads. For the very best crunch, add sunflower seeds (and bacon, if you want) right before serving.
Dressing that balances itself: Mayo for richness, vinegar for zip, and a little sugar to round it out. It tastes like the familiar classic, just brighter.
Big flavor with basic ingredients: Bacon, cheddar, onion, and sunflower seeds do the heavy lifting. No weird pantry scavenger hunt.
Make-ahead friendly: Mix it, chill it, and the flavors settle in like they pay rent.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. Keep it refrigerated and give it a good stir before serving since the dressing can slide to the bottom.

Food safety note: Because this is mayo-based, do not leave it out at room temperature for more than 2 hours (or 1 hour if it is very hot out).

Best texture tip: If you are making this more than a day ahead, keep the sunflower seeds (and even the bacon, if you want maximum crunch) separate and sprinkle on right before serving.

Freezing: Not recommended. Raw cruciferous veggies and mayo-based dressing get watery and sad after thawing.

Common Questions

Do I have to blanch the broccoli or cauliflower?

Nope. This recipe is meant to be raw and crunchy. If you prefer a slightly softer bite, blanch the broccoli and cauliflower for 30 to 45 seconds, then immediately shock in ice water and dry very well.

How far ahead can I make broccoli cauliflower salad?

You can make it up to 24 hours ahead and it will taste even better. For a party, I like to mix everything except the sunflower seeds (and sometimes the bacon), then add them right before serving for maximum crunch.

What can I use instead of mayonnaise?

Greek yogurt works for a tangier, lighter version. A 50-50 mix of mayo and Greek yogurt is a really nice middle ground that still tastes classic.

How do I keep the salad from getting watery?

Dry your broccoli and cauliflower well after washing, and keep the florets on the smaller side so the dressing coats evenly without lots of extra stirring. Also, season thoughtfully: start with the listed salt, then taste and add more at the end. Over-salting early can pull out moisture as it sits. Chilling helps the flavors meld, but the big “no watery salad” wins are drying well and salting conservatively.

Can I make it vegetarian?

Absolutely. Skip the bacon and add extra sunflower seeds, toasted pepitas, or chopped smoked almonds for that salty, toasty vibe. A pinch of smoked paprika in the dressing also helps.

Can I add fruit or extra crunch?

Totally. This version keeps it classic and savory, but you can stir in a small handful of dried cranberries or raisins, diced apple, or sliced almonds. If you add fruit, you may want a tiny splash more vinegar to keep that tangy balance.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small bowl or measuring jug for the dressing
Whisk
Chef’s knife and cutting board
Measuring cups and spoons

I started making this salad when I realized I needed a side dish that could survive real life. You know, the kind of real life where you prep something, the doorbell rings, someone needs help with homework, and suddenly it has been an hour. This one does not punish you for that. It just sits there in the fridge getting better, staying crunchy where it counts, and quietly stealing the show next to whatever you actually had to cook.