Broccoli Cauliflower Salad
This Broccoli Cauliflower Salad is crisp, fresh, and perfectly balanced with a creamy dressing that coats every bite without turning watery. It’s an easy make-ahead salad that stays crunchy, making it ideal for potlucks, BBQs, meal prep, and quick lunches.
Ingredients
- Salad Base
- 3 cups broccoli florets cut into bite-size pieces
- 3 cups cauliflower florets chopped to match broccoli size
- ⅓ cup red onion finely diced
- Creamy Dressing
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 –2 tablespoons honey or sugar to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Add-Ins Recommended
- 1 cup shredded cheddar cheese
- ¼ cup sunflower seeds
Instructions
- Wash broccoli and cauliflower thoroughly and dry completely.
- Chop vegetables into small, even pieces and add to a large bowl with red onion.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- Pour dressing over vegetables.
- Toss until evenly coated.
- Cover and refrigerate 30–60 minutes before serving.
- Stir once more before serving and adjust seasoning if needed.
Notes
- Dry vegetables well to prevent a watery salad.
- Dressing should lightly coat the vegetables, not drown them.
- Flavors improve as the salad chills.