This Broccoli Cauliflower Salad is loaded with crispy bacon, cheese and a mayonnaise dressing. It’s the perfect low carb side dish and tastes even better when made ahead!
About 10 years ago, I was working in a local elementary school when an aide brought in this Amish Broccoli Cauliflower Salad. I really have no idea what makes this Amish since it seems similar to every other broccoli salad recipe I see, but we live right in the heart of Amish country so I’m just going to trust her.
Either way, all you need to know is that it’s delicious! I asked her for the recipe before she left the faculty room and I’ve been making it ever since! I’ve recently started making a couple substitutions so it’s more keto-friendly, but it really does taste just as great!
It’s raw broccoli and cauliflower salad that tastes even better if it’s been sitting in the fridge for a couple hours (or even overnight!).
Ingredients needed for this recipe: raw broccoli, raw cauliflower, cheddar cheese, bacon, onion, mayonnaise, sugar substitute, red wine vinegar, sunflower seeds
How to Make Broccoli Cauliflower Salad Low Carb Recipe
I start with an entire head each of broccoli and cauliflower. I cut the broccoli off pretty high up on the stems, because you want mostly the florets as part of your salad.
Once you have all the florets cut off, I cut them into even smaller pieces. I know not everyone does this step, but I swear it makes the biggest difference. The smaller pieces let the broccoli get coated in even more of the dressing and let it absorb the flavors better than a full-size floret would.
After you have the broccoli, cut up, repeat the above steps with the cauliflower.
In a large bowl, mix the chopped broccoli, cauliflower, cheese and onion.
In a small bowl, mix the mayo, sugar substitute and red wine vinegar.
Stir together until it’s well-blended.
Then pour the dressing over the broccoli mixture and toss very well to make sure it’s all coated evenly. Be sure to dig that spoon into the bottom of the bowl and keep stirring until you’re sure it’s all covered in dressing.
Then cover and refrigerate for at least an hour. I usually refrigerate for a couple hours or even overnight. You want those flavors to really blend together well.
Right before serving, sprinkle with crumbled bacon and sunflower seeds.
Substitutions for Broccoli and Cauliflower Salad
Cauliflower: It’s crazy to me, but I know a lot of people aren’t fans of cauliflower. If you’re unfortunate enough to fall into that category, you can replace the cauliflower with more broccoli and just have a Broccoli Salad instead.
Cheddar Cheese: I think a finely shredded cheddar cheese works best for this salad, but feel free to replace it with your favorite cheese if you want.
Sugar Substitute: I use erythritol so that my salad is keto-friendly. If you aren’t worried about counting carbs, you can use regular, white sugar. That’s what I used for many years and it’s delicious!
Onion: You can substitute the yellow onion with a red onion if you prefer. I’ve made this substitution many times based on what I have on-hand! If you aren’t an onion fan, feel free to leave the chopped onion out completely. It really does add to the flavor of the salad as the whole, though, so I encourage you to leave it in!
Sunflower Seeds: You can substitute chopped pecans, slivered almonds or flax seeds if you want. You can also just leave them out to save one carbs even more!
Red Wine Vinegar: I’ve never tested this using a different kind of vinegar, so I’m not sure how it would taste. I would assume that Apple Cider Vinegar might be the next best option, but not positive. If you try it, let me know and I can update the post!
Raisins: I leave them out of my recipe, because blech! Not a fan of raisins at all. But honestly, I think that’s the part of the original recipe that truly makes this an Amish version. But since I’m not Amish, no raisins for me! If you want, you can add about 1/2 cup of raisins in, but don’t forget to recalculate the nutritional value then. Another option would be to add craisins instead of raisins.
Can I Make This Salad Ahead?
Absolutely! In fact, I pretty much always do!
Like I mentioned above, I normally end up making this salad the night before I want to serve it. It stores really well and doesn’t get soggy like some salads do. I’ve even had it 3 or 4 days after making it and the broccoli and cauliflower still stay crunchy!
Another options would be to chop all your veggies and combine them following the recipe. Then make your dressing and store it in the fridge in a small bowl. A couple hours before you want to serve it, add the dressing to the veggies and toss everything to coat.
Broccoli Cauliflower Salad
- 5 cups Broccoli florets chopped
- 5 cups Cauliflower florets chopped
- 1 cup Cheddar Cheese shredded
- 2/3 cup Onion chopped
- 1 cup Mayonnaise
- 1/3 cup Erythritol
- 2 Tbsp. Red Wine Vinegar
- 6 strips Bacon cooked and crumbled
- 1/4 cup Sunflower Seeds
- Chop broccoli and cauliflower into small pieces. In a large bowl, combine chopped broccoli, cauliflower, cheese and chopped onion. Toss until well combined.
- In a small bowl, mix mayonnaise, erythritol and vinegar. Stir to blend well.
- Pour dressing over veggies and stir until the veggies are evenly coated in dressing. Cover and refrigerate for at least one hour.
- Right before serving, sprinkled with crumbled bacon and sunflower seeds.