This cauliflower broccoli salad is so delicious you’ll forget it’s healthy! Pairing two nutrient-rich vegetables, this year-round salad requires just 15 minutes of prep, and any leftovers will still be tasty a day later.
Cauliflower Broccoli Salad
Once you bring this broccoli cauliflower salad to a gathering, it will be your forever go-to. All you need is 15 minutes of prep, then pop the salad in the fridge, and it’s ready to serve. It’s not very creamy and it doesn’t have leafy greens that could wilt, so this no-bake dish is perfect for hot days, and it will keep well for several days after the party. What’s more, because cauliflower and broccoli are always in season, this salad has year-round potential. Everybody loves a broccoli salad on a potluck spread, right?
Ingredients for Cauliflower Broccoli Salad
- Cauliflower and broccoli: Rich in vitamins C and K, cauliflower florets are low in calories, in addition to being fat-free and cholesterol-free. Like the cauliflower, the broccoli is packed with vitamins C and K and is also a source of antioxidants; it will get cut into florets too.
- Seedless red grapes: While you can find grapes year-round at the grocery store, their peak season is summer and fall. Red grapes are very mild-tasting and not at all tart.
- Green onions: These are kept raw in this broccoli cauliflower salad recipe, and they add a dash of green. Green onions are also a source of vitamin C.
- Mozzarella cheese: For this recipe, keep the heart-healthy vibe going with part-skim mozzarella cheese, either grated or sold in a block.
- Mayonnaise: Mayonnaise comes blended with oil, egg yolk and vinegar, and here, it makes up part of the dressing and helps bind the salad ingredients together.
- Parmesan cheese: This Italian aged cheese adds just the right amount of saltiness to the salad.
- Sugar: You’ll use cane sugar for this recipe, the most common kind of sugar and the one often used for baking.
- White vinegar: Acting as an acidic ingredient in a salad, white vinegar doesn’t have a distracting flavor that could overpower the other ingredients.
- Bacon: You’ll want between 1/2 pound and 1 pound of bacon for this recipe.
Directions
Step 1: Combine the main salad ingredients
In a large bowl, combine the cauliflower, broccoli, grapes, onions and mozzarella cheese.
Step 2: Make the dressing
In a separate bowl, combine the mayonnaise, Parmesan cheese, sugar and vinegar. Pour this over the vegetable mixture, and toss to coat. Cover and refrigerate for at least two hours.
Editor’s Tip: There are three versions of Parmesan cheese—grated in a can, grated fresh or a block you grate yourself—and all are fine. This cheese is also ideal for lactose-intolerant dieters, as it contains only 2% lactose.
Step 3: Add the bacon
Just before serving, stir in the cooked and crumbled bacon.
Cauliflower Broccoli Salad Variations
- Swap the grapes for dried cranberries: If grapes aren’t in season, or you simply don’t have any on hand, dried cranberries are an excellent substitute. The red-and-green combo will add holiday flair during the wintertime!
- Use salami instead of bacon: Do you insist on having meat but are not a bacon fan? Salami, added in chunks, will do the trick.
How to Store Cauliflower Broccoli Salad
This is a great recipe to make ahead of time and then pull out of the fridge on the day you plan to eat it. If it’s stored in a covered airtight container, this salad will last three to four days in the fridge.
Can you freeze this broccoli and cauliflower salad?
Unfortunately, any salad with mayonnaise that’s been in the freezer will be compromised in flavor and texture. If you plan to freeze leftovers of this recipe, don’t add all the mayonnaise dressing in the beginning—leave some on the side. This way you aren’t wasting the salad that goes into the freezer.
Can you make cauliflower broccoli salad ahead of time?
Because this salad does keep in the fridge for three to four days, you could definitely make it a few days in advance of serving.
Cauliflower Broccoli Salad Tips
Can I use meat-free bacon in this salad?
Unfortunately, meat-free bacon doesn’t have a fat equivalent of real bacon and often ends up crunchier. If you’ll be serving this cauliflower broccoli salad recipe to someone who doesn’t eat meat, just skip the bacon.
What happens if I use Miracle Whip instead of mayonnaise?
Go for it! You honestly won’t taste the difference.
Is using broccolini okay?
Absolutely! Broccolini is essentially broccoli, just with smaller florets.
Cauliflower Broccoli Salad
Prep Time
15 min
Yield
20 servings
Ingredients
- 1 medium head cauliflower, broken into florets (about 7-1/2 cups)
- 1 medium bunch broccoli, cut into florets (about 4 cups)
- 2 cups seedless red grapes
- 6 green onions with tops, sliced
- 2 cups shredded part-skim mozzarella cheese
- 2 cups mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 1/2 to 1 pound sliced bacon, cooked and crumbled
Directions
- In a large bowl, combine the cauliflower, broccoli, grapes, onions and mozzarella cheese. Combine the mayonnaise, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat.
- Cover and refrigerate for at least 2 hours. Just before serving, stir in bacon.
Nutrition Facts
3/4 cup: 248 calories, 22g fat (4g saturated fat), 19mg cholesterol, 269mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 6g protein.
Loading Popular in the Community
This broccoli cauliflower salad has been to as many family gatherings as I have! It holds well and leftovers are still tasty a day later. —Linda Kangas, Outlook, Saskatchewan
Recipe Creator
Loading Reviews
