Description
A refreshing and crunchy broccoli cauliflower salad featuring fresh veggies, sharp cheddar, bacon, and a creamy honey apple cider vinegar dressing. Perfect as a make-ahead American side dish that’s both gluten-free and low-carb.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh broccoli florets, chopped small
- 2 cups fresh cauliflower florets, chopped small
- ½ cup shredded sharp cheddar cheese
- ¼ cup red onion, finely diced
- ½ cup cooked and crumbled bacon
- â…“ cup sunflower seeds
Dressing Ingredients
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Thoroughly wash and chop the broccoli and cauliflower into small, bite-sized florets. Finely dice the red onion to distribute flavor evenly in the salad.
- Combine salad ingredients: In a large mixing bowl, add the chopped broccoli, cauliflower, shredded cheddar cheese, diced red onion, crumbled cooked bacon, and sunflower seeds. Toss them gently to mix.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until you achieve a smooth and well-blended dressing.
- Dress the salad: Pour the prepared dressing over the mixed salad ingredients. Toss the salad thoroughly to ensure every bite is coated with the creamy dressing.
- Season and chill: Add salt and pepper to taste, mixing it gently to incorporate the seasoning. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld beautifully.
- Serve: After chilling, serve the salad cold as a flavorful side dish at any gathering or meal.
Notes
- For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
- Add dried cranberries or raisins for a delightful sweet contrast.
- Best served cold and keeps well refrigerated for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
