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Creamy Broccoli Cauliflower Salad

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Creamy and delicious, this broccoli cauliflower salad is loaded with flavors and textures. Raw broccoli and cauliflower florets are combined with walnuts, cranberries, bacon and cheese before being tossed in a creamy slaw dressing. Simple and easy to make, this flavorful side is perfect for any meal.

Broccoli and cauliflower salad in a white bowl.

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Full Recipe Ingredients/Instructions are available in the 
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Pack in lots of fresh veggies in the most delicious way in the form of this broccoli and cauliflower salad recipe.

Ready to serve in minutes, this last-minute side dish is full of flavors and textures. Tossed in a creamy mayo dressing, crunchy walnuts, tangy red onion, sweet cranberries, and salty crispy bacon make this a winner.

This is a great all-year-round slaw-like salad, that will pair great with all of your favorite mains. This salad is also perfect for meal prep.

Be sure to try my Kale and Broccoli Salad and Broccoli Rice Casserole too!

How to make broccoli and cauliflower salad

  • Gather your ingredients.
Ingredients to make the salad.
  • Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside.
The salad ingredients in a large bowl.
  • In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine.
The dressing ingredients mixed together.
  • Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing. Serve and enjoy.
Overhead shot of broccoli cauliflower salad in a white bowl.

Can you make it ahead of time?

This is a great last-minute salad, but it’s also great to make ahead of time too, so it’s a great addition if you are planning a big feast. Once made, keep the salad covered and refrigerated, and it will keep well for 3 to 4 days. Make up a big batch and enjoy it throughout the week. Because the dressing is mayonnaise-based, don’t keep the salad at room temperature for more than a couple of hours.

Do you have to cook the cauliflower and broccoli?

This is a raw salad, and there’s no cooking involved! The uncooked broccoli and cauliflower add a great crunchy texture. If you prefer, you can steam the cauliflower and broccoli florets to soften them a little, but be sure to let them dry or the dressing will get very watery.

It’s best to use fresh rather than frozen vegetables, as these can contain a lot of water.

What do you serve it with?

This broccoli and cauliflower salad recipe is great to serve with your favorite weeknight meals. It works great with chicken, fish and meat, or use it to bulk up a leafy salad. Try it with:

Close up of the broccoli and cauliflower salad.

Recipe Notes and Tips

  • You’ll want the broccoli and cauliflower to be cut into small florets. I break each full sized florets into smaller pieces.
  • Make this salad vegetarian by omitting the bacon. You can make it plant based by using a vegan mayonnaise.
  • Once made, keep covered and refrigerated til ready to serve.

More Salad Recipes

Creamy Broccoli Cauliflower Salad

Creamy and delicious, this broccoli cauliflower salad is loaded with flavor and texture. Simple and easy to make, this is one flavorful side.
Course Salad
Cuisine American
Keyword broccoli salad with cauliflower, cauliflower salad, creamy broccoli salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 361kcal
Author Tanya

Ingredients

  • 3 cups small broccoli florets
  • 3 cups small cauliflower florets
  • ½ cup toasted walnuts
  • ½ cup chopped red onion
  • ½ cup cheddar jack cheese
  • ½ cup cooked chopped bacon
  • ½ cup dried cranberries

Dressing:

  • 1 cup mayonnaise
  • ¼ cup white vinegar
  • 2 Tablespoons granulated sugar
  • Salt and pepper to taste

Instructions

  • Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside.
  • In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine.
  • Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing. Serve and enjoy.

Notes

  • You’ll want the broccoli and cauliflower to be cut into small florets. I break each full sized florets into smaller pieces.
  • Make this salad vegetarian by omitting the bacon. You can make it plant based by using a vegan mayonnaise.
  • Once made, keep covered and refrigerated til ready to serve.

Nutrition

Calories: 361kcal | Carbohydrates: 16g | Protein: 7g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 370mg | Potassium: 318mg | Fiber: 3g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 49mg | Calcium: 89mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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