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Broccoli Cauliflower Salad Recipe

Broccoli Cauliflower Salad

The best creamy and crunchy broccoli cauliflower salad — made with fresh florets, Colby jack cheese, turkey bacon, and a rich homemade dressing. Easy to make, perfect for BBQs, potlucks, and holiday gatherings, and can be prepped up to 3 days ahead.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish / Salad
Cuisine: American
Calories: 349
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 5 cups raw broccoli florets
  • 5 cups raw cauliflower florets
  • 1 cup Colby jack cheese cubed
  • ½ small red onion finely sliced
  • ¼ lb turkey bacon cooked and chopped
For the creamy dressing
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tbsp red wine vinegar
  • 2 tsps sugar
  • 1 tsp dried parsley flakes
  • ½ tsp sea salt
  • ½ tsp black pepper

Equipment

  • Large mixing bowl
  • Small bowl (for dressing)
  • Whisk or fork
  • Knife
  • Cutting board
  • Airtight container (for storage)

Method
 

  1. Prepare the Vegetables
    Rinse the broccoli and cauliflower under cold water. Chop into small, bite-sized florets. Finely slice the red onion and cook and chop the turkey bacon. Set everything aside.
  2. Make the Creamy Dressing
    In a bowl, whisk together the mayonnaise, sour cream, red wine vinegar, sugar, dried parsley flakes, sea salt, and black pepper until smooth. Adjust seasoning to taste.
  3. Combine the Salad
    In a large mixing bowl, add the broccoli florets, cauliflower florets, cubed Colby jack cheese, red onion, and chopped turkey bacon.
  4. Dress and Toss
    Pour the creamy dressing over the salad. Gently toss until all ingredients are evenly coated.
  5. Chill
    Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Serve
    Give the salad a final toss before serving. Serve cold as a side dish alongside grilled meats, baked fish, or your favorite main course.

Notes

  • Make it ahead: Prepare the vegetables and dressing separately up to 1–3 days in advance. Combine and add dressing just before serving to keep it crunchy.
  • Storage: Store in an airtight container in the fridge at 40°F or below for up to 3 days.
  • Don't overdress: Too much dressing makes the salad soggy — add gradually and toss gently.
  • Customize it: Swap sour cream for Greek yogurt for a lighter version, or add chopped pecans, sunflower seeds, or dried cranberries for extra texture and flavor.
 

🧾 Nutrition (Per Serving)

Nutrient Amount
Calories 349 kcal
Total Fat 28 g
Saturated Fat 7 g
Carbohydrates 17 g
Fiber 3 g
Sugar 5 g
Protein 9 g
Sodium 315 mg
 
Always add the dressing just before serving — not when storing — to keep every bite perfectly crunchy. For the best flavor, let the dressed salad chill for at least 30 minutes before it hits the table.