This crunchy Broccoli Cauliflower Salad is made with fresh broccoli and cauliflower florets, sweet and juicy tomatoes and crisp cucumbers. The creamy dressing with fresh herbs is perfect to complement all the vegetables.
This fun and colorful Broccoli and Cauliflower Salad is full of crunch, freshness and brightness. I can never decide if this salad tastes hearty or light, because it is such a wonderful combination of both. It can serve as a side dish, a picnic item or a simple lunch. The fresh broccoli and cauliflower florets are crisp and with the addition of sweet and juicy tomatoes and cucumbers, it is awesome. The creamy and tangy dressing compliments all the ingredients so well. It soaks into all the crooks and crannies, coating all the veggies. The fresh herbs - dill and green onions adds so much flavor to the salad too.
In our family, we often serve this salad during the holidays, potlucks and other parties and special events. Not only is it always a hit, but it is so pretty with all the vibrant colors mixed together. Best of all, you can meal prep it in advance and it stays fresh much longer than most salads. If you have any leftovers, it will taste just as awesome the next day.
Ingredients:
- broccoli florets
- cauliflower florets
- cherry/grape tomatoes
- cucumbers
- dressing: sour cream + mayonnaise
- fresh herbs: green onions + dill
How To Make Broccoli Cauliflower Salad
- Prep the vegetables: cut the broccoli and cauliflower into bite size florets. Slice the tomatoes in half, slice the cucumbers. Slice the green onions and mince the dill.
- Make the dressing: Combine the sour cream and mayonnaise together. Season to taste with salt and pepper.
- Mix the vegetables and herbs with the dressing. Serve right away or store in the refrigerator until ready to serve.
Helpful Tips For Broccoli Cauliflower Salad
Instead of using BOTH broccoli and cauliflower, you can use only one of each, so double the amount of cauliflower and leave the broccoli out, or vice versa. I think it tastes and looks best with both, but it will work with one or the other too.
In addition to the tomatoes and cucumbers, try adding radishes and/or bell peppers. They are also delicious.
Use seedless cucumbers and grape or cherry tomatoes, since they are not as watery as seeded cucumbers and whole tomatoes. If you do use latter, use a spoon to remove the seeds from the cucumbers before slicing and remove the seeds from the whole tomatoes.
Grape/cherry tomatoes shouldn't be a problem, but if they are very juicy, drain them over a fine mesh sieve after slicing before adding them to the salad.
For best results, chop everything in advance, but toss it with the dressing right before serving, so everything is as crunchy and not as watery as possible.
Store the salad in the refrigerator for up to 3 days. Mix before serving. You may want to add a bit more dressing if it looks too dry.
No problem! Leave it out and just use more sour cream or even Greek yogurt instead of the mayonnaise.
Serve this salad with:
Creamy Broccoli Cauliflower Salad
This crunchy Broccoli Cauliflower Salad is made with fresh broccoli and cauliflower florets, sweet and juicy tomatoes and crisp cucumbers. The creamy dressing with fresh herbs is perfect to complement all the vegetables.
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: 8-10
Ingredients
3 cups broccoli florets
3 cups cauliflower florets
2 cups cherry/grape tomatoes
2 cups sliced seedless cucumbers
½ cup mayonnaise
½ cup sour cream
½ - 1 Tablespoon each, fresh green onions and dill
salt, pepper, to taste
Instructions
- Cut the broccoli and cauliflower into bite sized florets.
- Slice the tomatoes in half and the cucumbers into thin halves or quarters. Slice/chop the fresh herbs. Place all the vegetables into a large bowl.
- In a small/medium bowl, combine the mayonnaise and sour cream until smooth. Season to taste with salt and pepper.
- Mix the vegetables and herbs with the dressing. Start with adding only ½ - ¾ of the dressing and then add more if it needs it. Mix everything to combine. Serve right away or keep refrigerated until ready to serve.
- Store the salad in the refrigerator for up to 3 days. Mix well before serving. You may need to add a bit more dressing if you're serving it a few hours or days later to make it looks fresh and creamy again.
Wow, my new favorite! So fresh and delicious. I added Goya chick peas for protein. This is low glycemic, too, for those of us watching out for hidden carbs. Thank you so much! 💓
Sounds like a wonderful addition, Tatyana. So glad you enjoyed the salad.
where can i find salad category to find new recipes for salads?
All the recipe categories can be found under the Recipe Index tab.
this looks delicious 🙂 i make a similar salad with cauliflower, broccolli, cheery tomatoes, bacon bits and cheese cubes with mayo dressing. pretty good too 🙂
That sounds like a delicious combination, Katie!
An other great idea for my husband's birthday party:)Thank you Olichka!
Happy birthday to your husband! Enjoy the planning and the party.
Yum!!!! This salad has my favorite ingredients. Definitely making it soon.
Thanks Olga for your wonderful recipes:)