Description
A vibrant and crunchy Broccoli Cauliflower Salad featuring fresh broccoli and cauliflower florets mixed with red onion, crispy bacon, shredded cheddar cheese, and sunflower seeds, all tossed in a tangy and creamy dressing. Perfect for a refreshing, low-carb, and gluten-free side dish that requires no cooking and is ready in minutes.
Ingredients
Scale
Vegetables and Mix-ins
- 3 cups fresh broccoli florets
- 3 cups fresh cauliflower florets
- 1/2 cup red onion, finely chopped
- 1/2 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 1/2 cup sunflower seeds
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine the Vegetables and Mix-ins: In a large bowl, mix together the broccoli florets, cauliflower florets, finely chopped red onion, crumbled bacon, shredded cheddar cheese, and sunflower seeds until evenly distributed.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until the dressing is smooth and well combined.
- Toss the Salad: Pour the dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are evenly coated with the creamy dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve the salad chilled for best taste and texture.
Notes
- Substitute Greek yogurt for half of the mayonnaise to create a lighter version of the dressing.
- Add dried cranberries or raisins for a subtle sweetness that complements the crunchy vegetables.
- For a vegetarian option, omit the bacon or replace it with plant-based bacon alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
