Start by rinsing the broccoli and cauliflower under cold water. After rinsing, pat them dry with a paper towel. Cut the vegetables into small bite-sized florets.
Next, finely chop the red onion and place all the prepared vegetables into a large mixing bowl.
In a skillet, cook the bacon over medium heat until it becomes very crispy. After cooking, drain the excess fat on paper towels and crumble the bacon into small pieces. Set it aside for later.
Take a separate medium bowl, and whisk together the mayonnaise, sour cream, granulated sugar, apple cider vinegar, Dijon mustard (if using), salt, and black pepper. Mix until the dressing is smooth and creamy.
Pour the dressing over the bowl of broccoli, cauliflower, and red onion. If you’re using sunflower seeds and raisins or dried cranberries, add them to the bowl as well.
Gently toss everything together until all the vegetables and mix-ins are coated with the dressing. Fold in most of the crumbled bacon, but save a little to sprinkle on top later.
Transfer the salad to your serving bowl. Sprinkle with the reserved bacon bits and some extra shredded cheddar cheese on top if desired.
Cover the bowl and refrigerate the salad for at least 1 hour. This will chill the salad and allow the flavors to meld together beautifully.
Before serving, give the salad a good stir. Taste it and adjust the seasoning if necessary by adding a pinch of salt, a dash of black pepper, or a splash more apple cider vinegar. Serve chilled and enjoy!
Why You’ll Love This Delicious Amish Broccoli Salad
This salad is a perfect combination of flavors and textures. The crunchiness of the broccoli and cauliflower pairs beautifully with the salty, crispy bacon. The creamy dressing adds richness, while the sweetness from the raisins or cranberries gives it a delightful contrast. This salad is not only colorful and fresh, but it is also packed with nutrition.
Broccoli and cauliflower are both known for their health benefits. Broccoli is high in vitamins K and C, fiber, and various antioxidants. Cauliflower also boasts a good amount of vitamins and minerals, making this salad a nutritious addition to your meal.
Whether you are serving it at a family gathering, a potluck, or just for a simple weeknight dinner, this salad is sure to be a hit. It pairs well with many main dishes and is versatile enough to be served year-round.
Nutritional Benefits
Broccoli: Rich in vitamins C and K and also a great source of fiber, which aids in digestion. It’s also known for its antioxidant properties that may help fight off diseases.
Cauliflower: Low in calories but high in nutrients, cauliflower is a great alternative to grains and legumes for those following low-carb diets.
Bacon: While bacon should be enjoyed in moderation, it does contain protein and can add a lovely savory flavor to your dishes.
Cheddar Cheese: Provides calcium and protein, and enhances the creaminess of the salad.
What to Serve With Delicious Amish Broccoli Salad
This broccoli salad can accompany a wide range of dishes. Some excellent pairings include:
Grilled chicken or steak
Barbecue ribs or pulled pork
Baked fish or salmon
Sandwiches or wraps
Quiche or frittatas
It’s great for picnics and potlucks as it holds up well over time and can even be enjoyed as a meal on its own!
How to Store Delicious Amish Broccoli Salad
Storing this salad is simple. After you’ve made it and it has chilled in the refrigerator, you can keep any leftovers in an airtight container. It’s best consumed within 3 to 5 days. The salad may become slightly watery as it sits due to the release of moisture from the vegetables. Just mix it well before serving again.
Tips and Mistakes to Avoid
Avoid Overcooking the Vegetables: Make sure you rinse and chop the broccoli and cauliflower without cooking them. The freshness and crunch are what make the salad so enjoyable.
Crispy Bacon is Key: Cook the bacon until it’s very crispy. If it’s not crispy enough, it may not hold up well in the salad and can become chewy.
Customize to Taste: Feel free to adjust the ingredients based on your preference. If you don’t like raisins, substitute with diced apples, or skip them altogether.
Make Ahead: This salad tastes even better the next day as the flavors continue to develop. It’s a perfect make-ahead dish for gatherings.
Variations
Nutty Twist: Add chopped walnuts or pecans for an extra crunch and nutty flavor.
Fruit Fusion: Experiment with different fruits such as apple chunks, grapes, or pineapple for a refreshing twist.
Spicy Kick: Add a little diced jalapeño for a spicy version of the salad.
Gluten-Free: Make sure the bacon and mayonnaise you choose are gluten-free if you’re catering to gluten-free diets.
FAQs
Can I use frozen broccoli and cauliflower?
Yes, you can use frozen broccoli and cauliflower. Just make sure to thaw and drain them thoroughly before adding to the salad to avoid excess moisture.
How long can I keep this dish in the refrigerator?
The salad can be stored in the fridge for about 3 to 5 days. Just give it a good stir before serving again.
Can I make this salad without bacon?
Absolutely! You can leave out the bacon for a vegetarian version or replace it with a meat alternative.
What’s a good substitute for mayonnaise?
You can substitute the mayonnaise with Greek yogurt for a healthier option or use a vegan mayo if you’re looking for dairy-free alternatives.
Can I use different cheese?
Yes! You can use any cheese you prefer, like mozzarella, Monterey Jack, or even a dairy-free cheese if desired.
A colorful and nutrient-packed salad featuring fresh broccoli and cauliflower, crispy bacon, and a creamy dressing.
Ingredients
Scale
4 cups broccoli florets
4 cups cauliflower florets
8 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1/2 cup finely chopped red onion
1/2 cup sunflower seeds (optional)
1/2 cup raisins or dried cranberries (optional)
1 cup mayonnaise
1/2 cup sour cream
1/4 cup granulated sugar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Start by rinsing the broccoli and cauliflower under cold water. After rinsing, pat them dry with a paper towel. Cut the vegetables into small bite-sized florets.
Next, finely chop the red onion and place all the prepared vegetables into a large mixing bowl.
In a skillet, cook the bacon over medium heat until it becomes very crispy. After cooking, drain the excess fat on paper towels and crumble the bacon into small pieces. Set it aside for later.
Take a separate medium bowl, and whisk together the mayonnaise, sour cream, granulated sugar, apple cider vinegar, Dijon mustard (if using), salt, and black pepper. Mix until the dressing is smooth and creamy.
Pour the dressing over the bowl of broccoli, cauliflower, and red onion. If you’re using sunflower seeds and raisins or dried cranberries, add them to the bowl as well.
Gently toss everything together until all the vegetables and mix-ins are coated with the dressing. Fold in most of the crumbled bacon, but save a little to sprinkle on top later.
Transfer the salad to your serving bowl. Sprinkle with the reserved bacon bits and some extra shredded cheddar cheese on top if desired.
Cover the bowl and refrigerate the salad for at least 1 hour. This will chill the salad and allow the flavors to meld together beautifully.
Before serving, give the salad a good stir. Taste it and adjust the seasoning if necessary by adding a pinch of salt, a dash of black pepper, or a splash more apple cider vinegar. Serve chilled and enjoy!
Notes
Best served chilled and can be made ahead for gatherings. Keeps well for 3-5 days in an airtight container.
A colorful and nutrient-packed salad featuring fresh broccoli and cauliflower, crispy bacon, and a creamy dressing.
Ingredients
Scale
4 cups broccoli florets
4 cups cauliflower florets
8 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1/2 cup finely chopped red onion
1/2 cup sunflower seeds (optional)
1/2 cup raisins or dried cranberries (optional)
1 cup mayonnaise
1/2 cup sour cream
1/4 cup granulated sugar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Start by rinsing the broccoli and cauliflower under cold water. After rinsing, pat them dry with a paper towel. Cut the vegetables into small bite-sized florets.
Next, finely chop the red onion and place all the prepared vegetables into a large mixing bowl.
In a skillet, cook the bacon over medium heat until it becomes very crispy. After cooking, drain the excess fat on paper towels and crumble the bacon into small pieces. Set it aside for later.
Take a separate medium bowl, and whisk together the mayonnaise, sour cream, granulated sugar, apple cider vinegar, Dijon mustard (if using), salt, and black pepper. Mix until the dressing is smooth and creamy.
Pour the dressing over the bowl of broccoli, cauliflower, and red onion. If you’re using sunflower seeds and raisins or dried cranberries, add them to the bowl as well.
Gently toss everything together until all the vegetables and mix-ins are coated with the dressing. Fold in most of the crumbled bacon, but save a little to sprinkle on top later.
Transfer the salad to your serving bowl. Sprinkle with the reserved bacon bits and some extra shredded cheddar cheese on top if desired.
Cover the bowl and refrigerate the salad for at least 1 hour. This will chill the salad and allow the flavors to meld together beautifully.
Before serving, give the salad a good stir. Taste it and adjust the seasoning if necessary by adding a pinch of salt, a dash of black pepper, or a splash more apple cider vinegar. Serve chilled and enjoy!
Notes
Best served chilled and can be made ahead for gatherings. Keeps well for 3-5 days in an airtight container.