What goes with Broccoli Cauliflower Salad?

This broccoli and cauliflower recipe is an easy delicious side dish. Serve it with juicy Slow Cooker Chicken Breasts , my Easy Meatloaf Recipe , my recipe for simple, juicy and tender Baked Chicken Breasts , Slow Cooker Ham , Mississippi Pot Roast or my deliciously spicy Southwest Chicken Recipe . Pair one of these main dishes with the cauliflower broccoli salad recipe and some scrumptious Air Fryer Mexican Corn or this Spanish favorite, Bacalao . You'll have a meal people will run to the table to share!

How far ahead can I make broccoli cauliflower salad?

Up to 24 hours before serving. Your cauliflower and broccoli salad should marinate in it's own dressing for a minimum of 1 hour prior to serving to achieve the most satisfying flavor.

How long does broccoli cauliflower salad last in the fridge?

Four days! That makes this scrumptious broccoli cauliflower recipe an excellent meal prep option for the week ahead! Keep the tasty side dish sealed in an airtight container in the fridge.

Easy Delicious Broccoli Cauliflower Salad Recipe

Name: Easy Broccoli Cauliflower Salad Recipe
Prep time: 15 min
Total time: PT-476150H10M16S
Cuisine: American
Ingredients: 5 cups fresh broccoli florets, diced to bite-size; 1 medium head cauliflower, diced to bite-size; 8 slices thick cut bacon, cooked, drained and chopped; 1 red onion, minced; 1 cup extra sharp Cheddar cheese, cut into 1/2″ cubes (Shredded cheddar cheese is good, too.); 1 cup sunflower seeds; 2 cups mayonnaise; 1/3 cup sugar; 1/4 cup white wine vinegar (red wine vinegar or apple cider vinegar also work); 2 Tablespoons stone ground mustard

Description

My easy Broccoli Cauliflower Salad recipe is a cool, creamy, crunchy and delicious summer salad sensation! It’s got good for you veggies, soul-satisfying salty, crispy bacon and a lightly sweet, creamy salad dressing that pulls everything into perfect harmony. Plan for about 15 minutes of prep time and then at least an hour to chill in the fridge. This salad will become a favorite side dish!

Ingredients

Units Scale

5 cups fresh broccoli florets, diced to bite-size
1 medium head cauliflower, diced to bite-size
8 slices thick cut bacon, cooked, drained and chopped
1 red onion, minced
1 cup extra sharp Cheddar cheese, cut into 1/2″ cubes (Shredded cheddar cheese is good, too.)
1 cup sunflower seeds

For the Salad Dressing:

2 cups mayonnaise
1/3 cup sugar
1/4 cup white wine vinegar (red wine vinegar or apple cider vinegar also work)
2 Tablespoons stone ground mustard

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Instructions

Cook and drain the bacon. Cut into 1/2″ pieces. (I use the oven. I place 8 pieces of bacon on a rimmed baking sheet and cook at 400° F for 15-20 minutes. When it reaches your desired crispness, remove from oven and drain on paper towels.)
Cut the broccoli and cauliflower into florets, and then into bite-sized pieces.
For the highest degree of cleanliness, soak the cut broccoli and cauliflower pieces in a solution of 1/2 gallon water and 1/2 cup distilled white vinegar for 10 minutes. Rinse and drain. (At the very least, toss your cut vegetable pieces into a colander and rinse under cool water. This won’t kill any hidden bacteria, but it will rinse off the dust.)
Mince the red onion.
Cut the Cheddar into cubes. Alternatively, you can use shredded Cheddar cheese.)
Mix broccoli, cauliflower, bacon pieces, minced onion, Cheddar cheese cubes and sunflower seeds in a large mixing bowl. Set aside.
Make the salad dressing by combining the mayonnaise, sugar vinegar and mustard in a small mixing bowl. Whisk to combine everything thoroughly.
Pour the salad dressing over the Broccoli Cauliflower Salad mixture.
Stir to combine. Be sure all the vegetables are coated in salad dressing.
Add black pepper, to taste and garnish with fresh parsley, if desired.
Chill in an air-tight container until ready to serve

Prep Time: 15 minutes
Cook Time: 0 min
Category: Salad Recipes, Vegetables
Method: Cold Prep
Cuisine: American

Description

Ingredients

Instructions

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