Go Back
+ servings

Broccoli Cauliflower Salad Recipe

This healthy broccoli cauliflower salad recipe may require only simple ingredients, but its flavor is beyond complex. Enjoy it as an appetizer or crunchy side!
Prep Time10 mins
Cook Time2 mins
Inactive Time10 mins
Total Time22 mins
Course: Dinner, Lunch, Side Dish
Cuisine: Global
Keyword: broccoli cauliflower salad, broccoli cauliflower salad recipe, how to make broccoli cauliflower salad
Servings: 4 servings
Calories: 205kcal
Author: Luna Regina


  • 4 oz broccoli 1 1/2 cups
  • 4 oz cauliflower 1 1/2 cups
  • 2 tbsp Japanese mayonnaise
  • 1 tbsp sour cream
  • 2 tsp honey
  • 1 tsp lemon juice
  • 1/16 tsp salt
  • 0.5 oz baked bacon roughly chopped
  • 0.5 oz cheddar cheese shredded
  • 0.5 oz red onion finely chopped
  • 1 oz sunflower seeds lightly toasted
  • 0.5 oz pistachios roughly chopped
  • 1 oz raisins


  • Blanch the vegetables: Bring a large pot of water to a boil over high heat. Once boiling, add cauliflower and broccoli and allow them to cook for 2 minutes. Use a slotted spoon to transfer cauliflower and broccoli into an iced bath. Once cooled, drain well and set aside.
  • Make the dressing: In a small bowl, combine mayonnaise, sour cream, honey, lemon juice, and salt. Mix well and set aside.
  • Mix the salad and refrigerate: In a large mixing bowl, combine bacon, cheddar, red onion, sunflower seeds, pistachios, and raisins, together with the dressing. Mix well to dress the ingredients evenly. Put the salad in the fridge for at least 10 minutes or up to an hour.
  • Plate and serve: Once the salad is slightly chilled, remove it from the fridge. Divide into four serving dishes and enjoy.


Serving: 1serving | Calories: 205kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 209mg | Potassium: 348mg | Fiber: 3g | Sugar: 10g | Vitamin A: 196IU | Vitamin C: 40mg | Calcium: 64mg | Iron: 1mg