Broccoli Cauliflower Salad pairs fresh veggies with a creamy tangy dressing. This is an easy make-ahead salad that feeds a crowd and keeps well for several days.
Author's note: This post was originally published in July 2018 and has been updated.
Why you will love this salad
Broccoli Cauliflower Salad is a favorite around my house. It's make-ahead, feeds a crowd, and keeps wonderfully well in the refrigerator for several days.
This salad has just 5 ingredients and is tossed in a 3-ingredient creamy dressing, so it couldn't be easier to prepare.
The veggies are fresh and crisp. The bacon and cheese… well, let's just say I love bacon and cheese added to almost anything! The dressing is sweet and tangy. This combination is definitely a crowd-pleaser.
- Broccoli - Fresh florets are best for their raw crisp texture. Frozen broccoli has a compromised texture and will be mushy.
- Cauliflower - Use a head of fresh cauliflower for the best crisp texture.
- Red onion - Red onion adds a slightly sweet and peppery bite. I love the bright color they add to the salad. Shallots can also be used.
- Cheddar cheese - This is one of the only times I recommend using pre-shredded cheese. The anti-caking ingredients that prevent the cheese from clumpy will prevent it from becoming gummy in this salad.
- Miracle Whip - Miracle Whip provides a tangy flavor to the dressing that mayonnaise does not.
- Apple cider vinegar - Apple cider vinegar has a slightly sweet, fruity taste which makes it ideal for use in dressings.
See the recipe card for complete instructions and ingredient amounts.
- Cook the bacon until brown and crisp. Chop and set aside.
- Cut the broccoli and cauliflower into small florets. Dice the red onion.
- Add the veggies, bacon, and shredded cheddar to a large mixing bowl.
- Whisk together the Miracle Whip, sugar, and vinegar.
- Toss the dressing with the salad until well coated.
- Refrigerate the salad overnight.
Tips for recipe success
- This salad is best prepared one day in advance. The broccoli and cauliflower will have time to soften slightly as they marinate in the dressing and all of the flavors will blend.
- Avoid using frozen broccoli or cauliflower. Fresh is best. Freezing changes the texture of the veggies and will yield a mushy texture.
- Pre-shredded cheese works best in this recipe. I normally prefer using freshly shredded cheese in my recipes, but the anti-caking additives in pre-shredded cheese will prevent the cheese from clumping together in this salad. The cheese will distribute evenly when tossed with the other ingredients. The regular - not the finely shredded - is best.
- Use thick-cut bacon for a meaty bite.
- Miracle Whip contributes a wonderful tangy flavor to this dressing. While the Miracle Whip is delicious, mayonnaise can be substituted if you prefer.
- Easter – This salad is delicious with ham and is a staple at our Easter dinners.
- Potlucks - This recipe makes a large batch, so it is a perfect potluck dish.
- Picnics or barbecues - This salad is wonderful with grilled chicken or with hamburgers and hot dogs.
- Buffets for parties - This salad is a nice change from potato salad and coleslaw.
- Meals for a family in need – Because this salad keeps so well, it is an ideal option when bringing food to family or friends.
Absolutely. This salad is best made a day or two ahead of time. The flavors will blend and the dressing will soften the broccoli and cauliflower slightly.
No. The vegetables will soften slightly in the dressing as the salad marinates. The uncooked broccoli and cauliflower keep well for 5-6 days without getting mushy. They will soften but will still have a crisp bite to them.
If you wish to serve the salad the same day, the broccoli and cauliflower can be blanched for 30 seconds or so. Since the veggies will continue to soften in the dressing, I recommend eating the salad within 1-2 days.
This easy, make-ahead salad is perfect for gatherings but is also ideal to prep and have on hand for the week. It's great for lunches or as a side dish for dinner.
Non-stick skillet or half sheet pan | Mixing bowl set | Grater | Measuring spoons | Liquid measuring cup
More salad recipes to try
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Broccoli Cauliflower Salad
- 2 pounds broccoli
- 1 head cauliflower
- 1 medium red onion (diced)
- 1 pound bacon
- 8 ounces yellow cheddar cheese (shredded)
- 2 cups Miracle Whip
- 1 cup granulated sugar
- 4 tablespoons apple cider vinegar
- Cook the bacon (either in a skillet or in the oven) until brown and crips. Chop and set aside.
- Cut broccoli and cauliflower into small florets. Add to a large mixing bowl.
- Dice red onion and add to broccoli and cauliflower along with the bacon and shredded cheese.
- For the dressing, combine Miracle Whip, sugar and vinegar in a separate bowl. Mix well to combine. Pour the dressing over the salad and fold together until the ingredients are well-coated.
- Refrigerate to allow flavors to blend. Salad will keep well in the refrigerator for 5-6 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.