I love how this loaded broccoli cauliflower salad delivers bold, creamy flavor while keeping things simple and low carb. I usually make it for gatherings or as a make-ahead side dish because it holds up beautifully and tastes even better after chilling. The fresh crunch of the vegetables paired with a rich dressing makes this salad one I never get tired of.
Why You’ll Love This Recipe
I like this recipe because it is quick to prepare, requires no cooking, and uses everyday ingredients. I enjoy how versatile it is, allowing me to adjust flavors and textures easily. It is satisfying, refreshing, and perfect for meal prep, potlucks, or family dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 cups broccoli florets, cut into small pieces
4 cups cauliflower florets, cut into small pieces
1 cup shredded cheddar or Colby cheese
½ cup red onion, finely chopped
¾ cup mayonnaise
¼ cup sour cream
½ teaspoon salt
¼ teaspoon black pepper
Directions
I start by washing and drying the broccoli and cauliflower, then I chop them into bite-sized florets. I place them into a large mixing bowl along with the shredded cheese and chopped red onion.
In a separate bowl, I whisk together the mayonnaise, sour cream, salt, and black pepper until smooth. I pour the dressing over the vegetables and gently stir until everything is evenly coated. I cover the bowl and refrigerate the salad to allow the flavors to blend before serving.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation takes around 15 minutes, and I prefer to chill the salad for at least 1 hour before serving for the best flavor and texture.
Variations
I sometimes add sunflower seeds or chopped nuts for extra crunch. When I want a touch of sweetness, I mix in dried cranberries or a small amount of low-carb sweetener. I also like swapping part of the mayonnaise for ranch dressing when I want a different flavor profile.
Storage/Reheating
I store this salad in an airtight container in the refrigerator for up to 3 days. I do not reheat it, as it is best enjoyed cold. I usually stir it gently before serving again to freshen it up.
FAQs
Can I make this salad ahead of time?
I often prepare it a day in advance because the flavors improve as it sits in the refrigerator.
Is this salad low carb?
I consider it low carb since it is made with non-starchy vegetables and full-fat dressing ingredients.
Can I soften the vegetables?
If I prefer softer vegetables, I lightly steam the broccoli and cauliflower for a few minutes and let them cool completely before mixing.
What cheese works best in this recipe?
I usually use cheddar or Colby, but Monterey Jack or a cheese blend works well too.
Can I add extra seasoning?
I like adding garlic powder, onion powder, or a pinch of paprika when I want extra flavor.
Conclusion
I keep this loaded broccoli cauliflower salad in my regular rotation because it is easy, customizable, and always well received. I enjoy how it stays fresh for days and fits perfectly into a low-carb lifestyle while still feeling rich and satisfying.
A creamy, crunchy, low-carb broccoli cauliflower salad packed with cheese, onion, and a tangy dressing—perfect as a make-ahead side for gatherings or everyday meals.
Ingredients
4 cups broccoli florets, cut into small pieces
4 cups cauliflower florets, cut into small pieces
1 cup shredded cheddar or Colby cheese
½ cup red onion, finely chopped
¾ cup mayonnaise
¼ cup sour cream
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Wash and dry the broccoli and cauliflower, then chop into bite-sized florets.
In a large mixing bowl, combine the broccoli, cauliflower, shredded cheese, and chopped red onion.
In a separate bowl, whisk together the mayonnaise, sour cream, salt, and black pepper until smooth.
Pour the dressing over the vegetables and stir gently to coat evenly.
Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
Notes
Add sunflower seeds or chopped nuts for crunch.
Include dried cranberries or a low-carb sweetener for a touch of sweetness.
Use ranch dressing in place of some mayo for variation.
Lightly steam vegetables for a softer texture if desired.
