Easy Cauliflower and Broccoli Salad (Low-Carb + Make-Ahead)
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!
Servings: 6 -8 servings
Ingredients
Salad
- 5 cups cauliflower chopped into bite-sized pieces
- 4 cups broccoli chopped into bite-sized pieces
- 6 slices bacon cooked and crumbled
- 1/4 cup green onion plus more for garnish
- 1/2 cup red onion finely diced
- 2-3 tbsp sunflower seeds
- 1 tbsp white wine vinegar
High Protein Dressing:
- 2-3 tbsp milk of choice more if needed to thin the dressing
- 1 teaspoon lemon juice
- 1/2-1 tablespoon red wine vinegar more or less to taste
- 1 tbsp mayo
- 1-2 clove garlic or 1 tsp garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill chopped or 1 teaspoon dried dill
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- Salt and pepper to taste
- *Sub 2 tbsp of premade ranch seasoning in place of herbs above if desired
Instructions
- Prepare the Salad: In a large bowl, combine cauliflower, broccoli, bacon, green onion, red onion, and sunflower seeds.
- Make the Dressing: To a blender, add together the cottage cheese (can sub Greek yogurt or dairy free yogurt) milk, lemon juice, red wine vinegar, mayo, garlic, onion powder, dill, parsley, chives, salt, and pepper until smooth. Adjust consistency with more milk if needed.
- Mix & Toss: Pour the dressing over the salad along with a tablespoon of white wine vinegar and toss until everything is evenly coated.
- Chill & Serve: Let the salad sit in the fridge for at least 30 minutes before serving. Garnish with extra green onions if desired.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 7g | Protein: 4g | Fat: 17g | Cholesterol: 14mg | Sodium: 363mg | Fiber: 3g