Cauliflower and Broccoli Salad With Mayonnaise Dressing

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/02/19
Broccoli and cauliflower salad

The Spruce Eats / Teena Agnel
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
340 Calories
28g Fat
21g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 340
% Daily Value*
Total Fat 28g 36%
Saturated Fat 3g 17%
Cholesterol 9mg 3%
Sodium 189mg 8%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 14%
Protein 4g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A sweetened creamy mayonnaise dressing gives this easy salad loads of flavor. Sweet red bell peppers and red onions add a festive, colorful touch to the salad. The salad makes enough for 8 to 10 people, but it can easily be scaled down for 2 to 4 people (or up for big groups!).

It's a fresh, delicious salad as is, but feel free to add some bacon, raisins, or lightly toasted chopped walnuts or pecans for the extra crunch and flavor. Sunflower seeds are also an excellent choice. Crispy bacon pieces add a smoky flavor. You can make the salad with all broccoli or all cauliflower as well.

Serve the salad with a special family Thanksgiving or Christmas dinner or add it to your menu for an everyday meal.

See the tips and variations (below) for some additional ideas and ingredient suggestions, along with a version of a less sweet dressing mixture.

Ingredients

  • For the Salad:
  • 1 medium head cauliflower (separated into small florets)
  • 1 bunch broccoli (separated into florets or about 1 pound broccoli crowns)
  • 1 red or green bell pepper (chopped)
  • 1 medium red onion (chopped)
  • For the Dressing:
  • 1 cup mayonnaise
  • 1/2 cup vegetable oil (such as canola or grapeseed oil)
  • 1/3 cup vinegar
  • 1/2 cup sugar
  • Black pepper (to taste)
  • Optional: several large lettuce leaves

Steps to Make It

  1. Gather the ingredients.

    Ingredients for broccoli and cauliflower
    The Spruce Eats / Teena Agnel

  2. In a large bowl, combine the cauliflower and broccoli florets. Add the bell pepper and chopped onion; toss to blend the ingredients.

    Combine cauliflower
    The Spruce Eats / Teena Agnel

  3. In a medium bowl, whisk the mayonnaise with the vegetable oil, vinegar, and granulated sugar. 

    Whisk the mayo
    The Spruce Eats / Teena Agnel

  4. Pour the dressing over the salad and toss to coat the vegetables thoroughly. 

    Broccoli and cauliflower salad
    The Spruce Eats / Teena Agnel

  5. Sprinkle with freshly ground black pepper.

    Sprinkle with pepper
    The Spruce Eats / Teena Agnel

  6. Arrange the salad in a serving bowl lined with lettuce leaves, if desired.

    Arrange salad
    The Spruce Eats / Teena Agnel

Recipe Variations

  • Cook 4 to 6 slices of bacon. Drain, crumble, and add the bacon to the salad before tossing with the dressing.
  • Add 1/2 cup of sunflower seeds (hulled), pine nuts, chopped pecans, or walnuts before adding the dressing, or use a smaller amount as a garnish.
  • Add about 1/2 cup of raisins to the salad before tossing with the dressing.
  • Add 1/2 cup of shredded or julienned carrots to the cauliflower and broccoli.
  • Add 1/2 cup of chopped celery to the salad.
  • Omit the cauliflower and make the salad with two bunches of broccoli.
  • For an alternative, less sweet dressing, combine 1 cup of sour cream with 1 cup of mayonnaise and a packet (1 ounce) of dry Ranch dressing mix.

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