Easy Broccoli Cauliflower Salad Recipes

This broccoli–cauliflower salad is the kind of side dish that shows up at every picnic, potluck, and busy weeknight dinner in my house — crunchy florets tossed with a tangy, slightly sweet dressing, little pops of texture from seeds or bacon, and the kind of brightness that makes people go back for seconds. It’s simple, adaptable, and so forgiving that you can riff on it depending on what’s in your fridge.

My husband practically demands I make a batch whenever we have guests. He calls it “that salad that makes everything on the table taste better” and will stealthily snack on it straight from the bowl while I finish plating. Our kiddo has been known to negotiate bites of broccoli with the promise of the crunchy sunflower seeds on top — a tiny victory for getting more veggies into little hands. Over the years this salad has become our go-to because it travels well, holds up on a buffet, and somehow manages to feel both homey and a little celebratory.

Behind the Recipe

This salad started out as a classic crunchy slaw idea and evolved as I learned what textures my family loved most — small, bite-sized florets; a dressing that clings without puddling; and a salty element to contrast the sweetness. The trick is balancing the dressing so it’s flavorful but not soggy: too much mayo or too-thin a dressing will weigh the vegetables down. I’ve also learned that chopping florets into uniform pieces makes every forkful consistent, and adding the crunchy toppings just before serving preserves that snap. Don’t feel like everything has to be raw here — a quick 30–60 second blanch for the broccoli and cauliflower softens them slightly without losing the crunch, which some people (and picky kids) prefer.

Shopping Tips

– Vegetables: Choose tight, firm broccoli and cauliflower heads without brown spots; smaller florets tend to be sweeter and more tender.
– Dairy: If your recipe uses yogurt or mayo, pick full-fat for creaminess or a lighter option if you prefer fewer calories; read labels for added sugars.
– Cheese: Use a firmer add-in like shaved Parmesan or cubed cheddar for salty pockets of flavor, and buy a block to grate or shave yourself for better texture.
– Nuts & Seeds: Sunflower seeds and sliced almonds toast quickly and add crunch; buy raw and toast at home for the best aroma and shelf-life.
– Fresh Herbs: Parsley or dill brightens the salad — look for vibrant leaves and avoid wilted bunches.

Prep Ahead Ideas

– Chop the broccoli and cauliflower a day ahead and store in an airtight container lined with a clean paper towel to absorb excess moisture; they’ll keep well for 24–48 hours.
– Mix the dressing and refrigerate separately in a jar; give it a quick shake before tossing so the oil and solids re-emulsify.
– Toast nuts or seeds and store them in a small airtight container at room temperature; add them right before serving to maintain crunch.
– If you include bacon or cooked add-ins, prepare and cool them fully, then refrigerate in a sealed container for up to 2 days.

Time-Saving Tricks

– Buy pre-cut florets from the produce aisle if you’re short on time — just pat them dry and they’re ready to go.
– Use a jar to mix the dressing: measure, shake, and store with no extra dishes.
– Toast seeds or nuts in a small skillet while you chop to multitask; stirring constantly takes just a few minutes.
– If you have a food processor with a chopping blade, use it for uniform florets, but pulse carefully to avoid mushy bits.

Common Mistakes

– Overdressing: A common slip is adding too much dressing at once; start with less and toss, then add more if needed. I did this once and ended up with a watery bowl — a squeeze of lemon and a spoonful of yogurt rescued it.
– Watery salad: Not drying vegetables well before dressing will dilute flavors; always pat dry or let them air-dry briefly after washing.
– Adding crunchy toppings too early: Seeds and nuts lose their crispness if mixed in too far ahead — reserve them until just before serving.

What to Serve It With

This salad pairs beautifully with grilled chicken or fish, sandwiches and burgers, roasted pork, or as part of a summer picnic spread alongside coleslaw and grilled corn. It’s also a great foil for richer mains like mac and cheese or cheesy casseroles.

✔Tips & Mistakes

– For a brighter flavor, add a splash of apple cider vinegar or lemon juice right before serving. If the salad tastes flat, it likely needs more acid or salt.
– If you’re packing it for lunch, keep the dressing separate and toss just before eating to keep it crisp.
– If the salad becomes limp, toss it with a little extra acid and a quick sprinkle of salt and it will perk back up.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap mayo for Greek yogurt for tang and reduced fat, or use a mixture of both for balance. Honey or maple syrup can stand in for sugar in the dressing if you prefer a less processed sweetener.
– If you’re avoiding nuts, use pumpkin or sunflower seeds for that crunchy element. For a vegan version, use plant-based mayo or silken tofu blended with lemon and mustard.
– Roasting some of the cauliflower beforehand adds a caramelized note — keep the broccoli raw for contrast. Note that switching too many elements at once will change the character of the salad, so try one swap at a time.

Frequently Asked Questions

Easy Broccoli Cauliflower Salad Recipes

This easy broccoli cauliflower salad is a delicious mix of fresh veggies and a tangy dressing, perfect for any gathering.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cups broccoli florets
• ▢ 3 cups cauliflower florets
• ▢ 1 cup cherry tomatoes
• ▢ 0.5 cup red onion, diced
• ▢ 1 cup Greek yogurt Can be substituted with mayonnaise
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• In a large bowl, combine the broccoli, cauliflower, cherry tomatoes, and red onion.
• In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, salt, and black pepper until smooth.
• Pour the dressing over the vegetable mixture and toss until evenly coated.
• Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.

Notes

Great for potlucks and family gatherings!