Name: Loaded Broccoli Cauliflower Salad (Low Carb)
Prep time: 15 min
Total time: PT-488474H48M37S
Cuisine: American
Ingredients: 3 cups fresh broccoli florets; 3 cups fresh cauliflower florets; 1 cup shredded cheddar cheese; ½ cup cooked bacon, crumbled; ½ cup red onion, finely diced; 1 cup mayonnaise; 2 tablespoons sour cream (optional, for extra creaminess); 1 tablespoon apple cider vinegar; 1–2 tablespoons erythritol or keto-friendly sweetener (to taste); Salt and pepper to taste

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Why You’ll Love This Recipe

I love how this salad is hearty enough to feel like a meal but still fresh and light. The raw broccoli and cauliflower give it a crisp crunch, while the creamy dressing ties everything together. It’s customizable, easy to make ahead, and perfect for feeding a crowd. Every bite gives me that balance of fresh veggies, savory cheese, and smoky bits (if I add bacon)—it’s comfort food in salad form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets
Cauliflower florets
Shredded cheddar cheese
Cooked bacon pieces (optional for extra flavor)
Red onion, finely chopped
Sunflower seeds or sliced almonds (for crunch)
Mayonnaise
Sour cream
Apple cider vinegar or lemon juice
Salt and pepper to taste

Directions

I start by cutting the broccoli and cauliflower into small bite-sized florets. I like them on the smaller side so they mix easily with the dressing.
In a large mixing bowl, I combine the broccoli, cauliflower, cheddar cheese, red onion, sunflower seeds, and bacon (if using).
In a separate bowl, I whisk together the mayonnaise, sour cream, apple cider vinegar (or lemon juice), salt, and pepper until smooth and creamy.
I pour the dressing over the salad ingredients and toss everything until well coated.
I cover and refrigerate the salad for at least 1 hour before serving so the flavors can meld together.

Servings and timing

Yield: About 6 servings
Preparation time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour 15 minutes

Variations

Sometimes I like to swap cheddar for pepper jack cheese to give the salad a little kick. I’ve also added chopped celery or cucumber for extra crunch. If I want to keep it vegetarian, I skip the bacon and add toasted nuts or seeds instead. For a slightly lighter version, I use Greek yogurt in place of sour cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The salad stays crisp and fresh, though I sometimes give it a quick stir before serving again. This isn’t a dish I reheat—it’s meant to be served chilled.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare it the night before. The flavors deepen as it chills, making it even better the next day.

Do I need to blanch the broccoli and cauliflower?

I prefer them raw for maximum crunch, but if I want them a little softer, I blanch the florets for 1–2 minutes, then plunge them into ice water before adding them to the salad.

Can I use a different dressing?

Absolutely. I’ve made this with ranch dressing or even a light vinaigrette when I wanted something tangier.

Is this salad keto-friendly?

Yes, as long as I use full-fat mayo and sour cream, this salad is very low in carbs and works great for a keto diet.

Can I add other vegetables?

Definitely. I’ve tossed in bell peppers, cherry tomatoes, or even shredded carrots when I wanted more color and variety.

Conclusion

This Loaded Broccoli Cauliflower Salad is fresh, flavorful, and always a crowd favorite. It’s easy to make, endlessly customizable, and perfect for just about any occasion. I love how it combines creamy, crunchy, and savory elements into one irresistible dish—and once I bring it to the table, there are never any leftovers.