Description
A fresh and crunchy Broccoli Cauliflower Salad combining crisp vegetables, savory bacon, sharp cheddar, and a tangy honey apple cider vinegar dressing. This no-cook American classic is perfect as a low-carb, gluten-free side dish for picnics or light meals.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh broccoli florets, chopped
- 2 cups fresh cauliflower florets, chopped
- ½ cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup red onion, finely diced
- ½ cup sunflower seeds
Dressing Ingredients
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the vegetables: In a large bowl, combine the chopped broccoli florets, cauliflower florets, shredded cheddar cheese, crumbled bacon, finely diced red onion, and sunflower seeds.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until the mixture is smooth and well combined.
- Combine salad and dressing: Pour the prepared dressing over the vegetable mixture. Toss everything thoroughly to ensure even coating of the dressing on all ingredients.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld together for a more delicious taste.
- Serve: After chilling, give the salad a quick toss and serve chilled as a refreshing side dish or light meal.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt to reduce fat content.
- This salad can be prepared a day in advance and will keep well in the refrigerator for up to 3 days.
- For a touch of sweetness, add raisins or dried cranberries to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
