Broccoli-Cauliflower Salad
Gluten Free Living – 2014
Broccoli-Cauliflower Salad is so good it’s sure to become a favorite. I LOVE, LOVE, LOVE this salad! It is so incredibly creamy and delicious. Broccoli-Cauliflower Salad is very crunchy because of the raw broccoli, cauliflower, carrots, celery, onions, almonds and cheese.
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The water chestnuts, while canned, also provide extra crunch. The dressing is very simple: Hellmann’s mayonnaise, apple cider vinegar and sugar. That’s it! You add the dressing right before serving and you end up with a one of the best potluck salads you’ll ever eat!
We had a houseful of company in August and one of our guests brought this wonderful salad. I enjoyed it so much I ate three huge helpings! I begged our friend, Hannah, for the recipe and she obligingly gave it to me. She left off the water chestnuts and almonds because she didn’t have any, but I decided to add them back into the recipe. I thought they were great additions.
The nice thing about Broccoli-Cauliflower Salad is it’s a great way to get your kids to eat their veggies! While I wouldn’t exactly call this a healthy salad (because of the dressing), it is gluten free for those with gluten intolerance. For those of you with gardens this is a way to use up extra garden produce. I made this salad for a friend who had taken a hard fall in August, and they loved it as much as our houseful of company had just a week before.
If you’re looking for one of the tastiest salads on the planet, then this simple and easy Broccoli-Cauliflower Salad is sure to please. 🙂 It’s a great salad to make the day before you need to serve it, making it great for holidays, special occasions, backyard barbecues, grilling out with friends, and family reunions. But why wait for a special occasion? Make Broccoli-Cauliflower Salad for your next dinner meal!
Broccoli-Cauliflower Salad is one of the best tasting salads you’ll ever eat!
The three-ingredient dressing is so easy, but incredibly delicious. Broccoli-Cauliflower Salad is also gluten free.
I ate three huge servings of this salad the first time I tasted it!
Here’s what I did.
I used these ingredients to make Broccoli-Cauliflower Salad.
Place broccoli, cauliflower, carrots, celery, red onion, cheese and drained water chestnuts in a large salad bowl.
Add bacon. Stir to combine. Refrigerate until ready to serve.
I used these three ingredients to make the salad dressing.
Measure Hellmann’s mayonnaise into a bowl (don’t use cheap substitutes). Add sugar and cider vinegar.
Whisk to combine. Refrigerate until ready to serve.
Add dressing just before serving.
Stir to combine. Sprinkle with sliced almonds.
Broccoli-Cauliflower Salad is so scrumptious. It’s a great salad to serve for company.
Broccoli-Cauliflower Salad has a wonderful, crunchy texture.
This amazing salad is so cool and refreshing during the summer.
Here’s the recipe.
BROCCOLI-CAULIFLOWER SALAD
(Recipe adapted from Hannah Noice, Ovilla Road Baptist Church, Ovilla, TX)
Broccoli-Cauliflower Salad
Equipment
- 1 salad bowl
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 small mixing bowl
- 1 whisk
- 1 skillet to fry bacon
Ingredients
SALAD:
- 2 bunches fresh broccoli cut into florets
- 1 head cauliflower cut into florets
- 1 cup celery chopped
- 8 oz. sharp Cheddar cheese shredded
- 1/2 to 1 cup carrots shredded
- 1 lb. bacon fried and crumbled, (or use 1 large jar of Hormel bacon pieces—not imitation bacon bits)
- 1 can water chestnuts sliced and drained
- 1/3 cup red onion diced
- 1/4 cup almonds for garnish
SALAD DRESSING:
- 2 cups Hellmann's mayonnaise (no substitutes)
- 4 tbsp. granulated sugar
- 2 tbsp. apple cider vinegar
Instructions
SALAD:
- Combine all ingredients except almonds in a large serving bowl.
- Toss all veggies.
- Refrigerate until ready to serve.
SALAD DRESSING:
- Make dressing ahead and let it chill for at least 3 hours or overnight.
- Add dressing just before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 bunches of fresh broccoli (cut into florets)
- 1 head cauliflower (cut into florets)
- 1 cup chopped celery
- 8-oz. shredded cheddar cheese
- ½ to 1 cup shredded carrots
- 1 lb. bacon, fried and crumbled (or use 1 large jar of Hormel bacon pieces—not imitation bacon bits)
- 1 can sliced water chestnuts, drained
- 1/3 cup diced red onion
- ¼ cup almonds for garnish[br]
- [b]DRESSING:[/b][br]
- 2 cups Hellmann’s mayonnaise (no substitutes)
- 4 tbsp. sugar
- 2 tbsp. apple cider vinegar
- Combine all ingredients except almonds in a large serving bowl.
- Toss all veggies.
- Refrigerate until ready to serve. [br]
- Make dressing ahead and let it chill for at least 3 hours or overnight.
- Add dressing just before serving.
This recipe makes a lot so it’s an excellent choice for potlucks or family gatherings where you have to serve a lot of people.
Broccoli-Cauliflower Salad is a great way to get your serving of veggies!
This salad is perfect for summer holiday fun, backyard barbecues and potlucks.
You may also enjoy these delicious recipes!
Broccoli-Cauliflower Salad
Equipment
- 1 salad bowl
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 small mixing bowl
- 1 whisk
- 1 skillet to fry bacon
Ingredients
SALAD:
- 2 bunches fresh broccoli cut into florets
- 1 head cauliflower cut into florets
- 1 cup celery chopped
- 8 oz. sharp Cheddar cheese shredded
- 1/2 to 1 cup carrots shredded
- 1 lb. bacon fried and crumbled, (or use 1 large jar of Hormel bacon pieces—not imitation bacon bits)
- 1 can water chestnuts sliced and drained
- 1/3 cup red onion diced
- 1/4 cup almonds for garnish
SALAD DRESSING:
- 2 cups Hellmann’s mayonnaise (no substitutes)
- 4 tbsp. granulated sugar
- 2 tbsp. apple cider vinegar
Instructions
SALAD:
- Combine all ingredients except almonds in a large serving bowl.
- Toss all veggies.
- Refrigerate until ready to serve.
SALAD DRESSING:
- Make dressing ahead and let it chill for at least 3 hours or overnight.
- Add dressing just before serving.
11 Comments
Kathy
May 15, 2023 at 8:31 am
Thinking of taking this on a summer golf trip for when it’s my turn to cook. I think I can keep ingredients separate until I toss it. Your thoughts would be appreciated.
Teresa Ambra
May 15, 2023 at 12:59 pm
Sounds wonderful, Kathy. I would definitely NOT add the salad dressing until just before serving. If you keep the ingredients cold in a cooler while you’re traveling you shouldn’t have any problem. It’s such a great recipe, everyone is sure to love it. (also, I would not refrigerate the almonds ahead of time). If you can keep them out in a zip lock bag with other dry goods at room temperature or car temperature, the consistency won’t change and become kind of softened ahead of time. Hope all these rambling directions make sense. Enjoy.
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brother’s keeper
October 9, 2014 at 9:01 am
Promise you,Teresa, this can be made extra healthy. I can’t wait to try it!! 4 TB sugar isn’t bad for that large a salad, but a sprinkle of Stevia, or
2 TB raw honey would fo the trick. I do it all the time, and no one knows the difference. My sister hates honey, but I put small amounts of it on my salads all the time and she can’t tell. As to the mayo, I’m sure you know there are some good home made recipes out there-some half olive oil, half coconut oil. And they’re wonderful tasting. I know, Hellman’s is in a category all on its own 😉
Teresa
October 9, 2014 at 9:37 am
The next time I make it will be with plain Greek yogurt and honey, but I wanted to make it the first time according to the directions.
Teresa
October 9, 2014 at 9:38 am
Linda, will you direct me to some good homemade mayonnaise recipes that you’ve tried? really healthy recipes??? Thanks.