Cauliflower and Broccoli Salad With Mayonnaise Dressing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/18/21
Broccoli and cauliflower salad

The Spruce Eats / Teena Agnel
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
324 Calories
28g Fat
18g Carbs
3g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 324
% Daily Value*
Total Fat 28g 36%
Saturated Fat 4g 19%
Cholesterol 9mg 3%
Sodium 168mg 7%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 11%
Total Sugars 13g
Protein 3g
Vitamin C 64mg 319%
Calcium 35mg 3%
Iron 1mg 4%
Potassium 260mg 6%
*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 holiday 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

  • 1/3 cup vinegar

  • 1/2 cup sugar

  • Freshly ground black pepper, to taste

  • Large lettuce leaves, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for broccoli and cauliflower
    The Spruce Eats / Teena Agnel

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

    Combine cauliflower
    The Spruce Eats / Teena Agnel

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

    Whisk the mayo
    The Spruce Eats / Teena Agnel

  4. Pour dressing over salad and toss to coat 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 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.