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Classic Broccoli Cauliflower Salad

Classic broccoli cauliflower salad combines crisp florets, bacon, cheddar, and red onion in a creamy, tangy dressing. Chill it for at least 30 minutes so the flavors come together before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 4 cups broccoli bite-size florets
  • 4 cups cauliflower bite-size florets
  • 8 bacon slices
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup red onion finely diced
For the dressing
  • 0.75 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 large skillet

Method
 

Prepare the salad
  1. Rinse and thoroughly dry the broccoli and cauliflower.
  2. Cut the broccoli and cauliflower into bite-size florets and place them in a large serving bowl.
  3. Cook the bacon in a large skillet over medium heat for 8–12 minutes, turning as needed, until crisp.
  4. Drain the bacon on paper towels, cool, and crumble.
Make the dressing
  1. Whisk the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper in a medium bowl until smooth.
Assemble the salad
  1. Add the bacon, cheddar, and red onion to the bowl with the broccoli and cauliflower, pour in the dressing, and toss until evenly coated.
  2. Cover and refrigerate for at least 30 minutes before serving.

Notes

Dry the broccoli and cauliflower thoroughly so the dressing clings well. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a lighter dressing, replace some or all of the sour cream with plain Greek yogurt.