Easy Cauliflower and Broccoli Salad (Low-Carb + Make-Ahead)

Published Jul 18, 2018 Updated Apr 14, 2025

5 from 1 vote

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Looking for a fresh, crunchy side dish that everyone at your table will love? This cauliflower and broccoli salad brings together crisp veggies, savory bacon, and a creamy homemade ranch dressing for the ultimate crowd-pleaser. It’s low-carb, naturally gluten-free, and actually gets better as it chills in your fridge — perfect for meal prep or summer gatherings!

A bowl filled with a fresh cauliflower and broccoli salad, topped with crispy bacon, diced red onions, and dressed in a creamy sauce. A vintage spoon rests in the bowl, and the background is a light, textured surface.

Why You’ll Love This Cauliflower and Broccoli Salad
Ingredients You’ll Need
How to Make This Cauliflower and Broccoli Salad
Tips for the Best Cauliflower and Broccoli Salad
Customization Ideas
Cauliflower and Broccoli Salad Variations
Storage Tips
Recipe FAQs
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Easy Cauliflower and Broccoli Salad (Low-Carb + Make-Ahead) Recipe

Why You’ll Love This Cauliflower and Broccoli Salad

There’s just something irresistible about the combination of tender-crisp vegetables, salty bacon, and a tangy, herby dressing. This salad has quickly become one of my favorite make-ahead recipes — and not just because it’s so darn good. It works for nearly every dietary preference (hello, Whole30, Paleo, Keto, and dairy-free folks!), and it pairs beautifully with grilled meats, sandwiches, or just about any protein you love.

I first whipped this up during a weekend BBQ when I needed a hearty side dish that could hold its own. Y’all, it disappeared faster than the tri-tip. Now I prep a big bowl on Sundays to enjoy throughout the week. Whether you serve it alongside ribs or scoop it over greens with shredded chicken, this flavorful, veggie-loaded salad always delivers.

Looking for more creamy veggie-forward sides? Try my classic broccoli salad recipe

A ceramic bowl filled with broccoli and cauliflower salad, topped with chopped red onions and crispy bacon. A spoon and napkin are nearby on a light surface.

Ingredients You’ll Need

Salad Base

Cauliflower florets: Mild and crunchy. Blanch for 2 minutes if you want a softer bite.
Broccoli: Earthy and sturdy. Raw for crunch, blanched for tenderness.
Bacon: Adds smoky, salty flavor and a crispy texture contrast.
Green onion: Milder than regular onions and adds freshness and color.
Red onion: Sharp and vibrant. Soak in water for 5–10 minutes to mellow the bite.
Sunflower seeds: Crunchy and nutty, they stay crisp even after refrigeration.
White wine vinegar: Brightens the salad and balances out the creamy dressing.

Homemade Ranch Dressing

Milk of choice: Use almond milk for dairy-free or Greek yogurt for added protein.
Lemon juice: Brings brightness and enhances the herbs.
Red wine vinegar: Adds tang. Apple cider vinegar also works here.
Mayonnaise: Creates richness. Opt for a clean, high-quality brand or homemade.
Garlic & onion powder: Depth of flavor without the texture of fresh aromatics.
Fresh herbs (dill, parsley, chives): Bring the ranch to life! Or sub 2 tbsp of homemade ranch seasoning.

Cauliflower & Broccoli Salad overhead shot

How to Make This Cauliflower and Broccoli Salad

Step 1: Preheat your oven to 400°F. Place 2 slices of bacon on a sheet pan and bake for about 10 minutes, or until crispy.

Step 2: Meanwhile, chop cauliflower and broccoli into similar-sized bite-sized pieces. If you prefer them blanched, boil for 2 minutes and transfer to an ice bath. Dry thoroughly.

Step 3: In a bowl, whisk together the milk, lemon juice, red wine vinegar, mayo, garlic, onion powder, and herbs. Season with salt and pepper. For a shortcut, use 2 tablespoons of pre-made ranch seasoning instead of fresh herbs.

Step 4: In a large mixing bowl, combine the chopped vegetables, diced red onion, and most of the green onions (save a few for garnish).

Step 5: Once the bacon has cooled, crumble it and add it to the salad along with the sunflower seeds.

Step 6: Pour the dressing over the salad. Start with half, toss, then add more to taste.

Step 7: Cover and refrigerate for at least an hour or overnight for best flavor. The dressing slightly softens the veggies and intensifies the flavor.

Step 8: Before serving, give the salad a quick toss and top with the reserved green onions and extra sunflower seeds if desired.

Mac’s Pro Tip

Tips for the Best Cauliflower and Broccoli Salad

Uniform chopping: Keep veggies the same size for even texture in every bite.
Blanch for digestion: Briefly blanch cauliflower and broccoli to make them easier on the stomach.
Dry thoroughly: Wet veggies lead to watered-down dressing. Use a salad spinner or clean kitchen towel.
Start slow with dressing: Add gradually until it reaches your ideal creaminess.
Soften onions: Cold water soaks make red onion more mellow without losing its flavor punch.

Customization Ideas

Want to bulk this salad up into a full meal or tailor it to your crowd? Try one of these tasty add-ins:

Shredded chicken – Great for post-BBQ leftovers.
Hard-boiled eggs – Boosts protein and adds richness.
Cheddar cheese or DF shreds – Adds creamy texture and a savory bite.
Hemp seeds or roasted chickpeas – For plant-based crunch.
Dried cranberries or raisins – A little sweetness to contrast the tangy dressing.

Cauliflower and Broccoli Salad Variations

Roasted Veggies: Toss the cauliflower and broccoli in olive oil and roast at 425°F for 15–20 minutes until crisp-tender. Cool completely before adding dressing.
Mediterranean Twist: Add kalamata olives, feta cheese, and cucumber with a lemon-herb vinaigrette instead of ranch.
Asian-Inspired: Swap in mandarin oranges, sesame dressing, and sliced almonds.
Harvest Style: Mix in diced apples, pecans, and a maple-mustard dressing for fall flair.

For a vegetarian version, skip the bacon and toss in extra sunflower seeds or chopped nuts. A pinch of nutritional yeast can add that umami depth you’re missing.

Storage Tips

This salad holds up well in the fridge for up to 4 days in an airtight container. The flavors deepen over time. For the best texture, store bacon separately and add it right before serving.

Recipe FAQs

Can I make this salad ahead of time?

Yes! It actually tastes better after chilling overnight, as the dressing helps soften the veggies and melds the flavors.

Do I have to blanch the cauliflower and broccoli?

Nope — raw gives you the most crunch. But blanching for 2 minutes makes them more tender and easier to digest.

Can I use frozen broccoli or cauliflower?

Fresh is best for texture, but thawed frozen florets can work in a pinch. Be sure to pat them dry thoroughly to avoid a watery salad.

What’s the best dairy-free alternative for the dressing?

Try unsweetened almond milk and a high-quality egg-free mayo, or use coconut yogurt for a creamy dairy-free twist with probiotics.

This creamy, crunchy cauliflower and broccoli salad is your new go-to side dish for every season. It’s flavorful, flexible, and fits just about every dietary need — plus, it’s a breeze to prep in advance. Whether you serve it up at a backyard cookout or enjoy it as a weekday lunch, this salad hits the sweet spot between feel-good and downright delicious.

Did you give this recipe a try? Let me know how it turned out in the comments below — especially if you added your own twist! For more reader favorites, check out my strawberry chicken poppy seed salad.

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