Let’s be honest, salads get a bad rap. They’re either wilted by noon, drowning in dressing, or just. there, sitting lonely at the end of the potluck table. But this kale broccoli cauliflower salad recipe? It’s not that salad.
This one is crunchy. It’s colorful. It’s the kind of dish people casually ask for seconds of, then not-so-casually demand the recipe afterward. With a tangy-sweet dressing that clings to every bite, loaded textures from chopped veggies, and just the right balance of savory and fresh—it’s more than a side. It’s the sleeper hit of your table.
Whether you’re on a low-carb streak, prepping ahead for a cookout, or just want a genuinely satisfying veggie dish, this recipe checks every box.
Table of Contents
Ingredients
The beauty of this kale broccoli cauliflower salad isn’t just in how it tastes, it’s how easy it is to pull together with real, recognizable ingredients. No exotic oils, no hard-to-pronounce grains. Just clean, crunchy veg and a creamy, addictive dressing that plays well with everything from grilled chicken.
What You’ll Need
For the salad base:
• 3 cups fresh broccoli florets (bite-size)
• 3 cups cauliflower florets
• 2 cups chopped curly kale (tough stems removed)
• ½ red onion, diced
• 1 cup shredded sharp cheddar
For the dressing:
• 1 cup mayonnaise
• 1½ tablespoons white vinegar (or apple cider vinegar)
• 2 tablespoons sugar (adjust to taste)
• Salt & pepper to taste
Optional Add-ins (to personalize the recipe):
• Chopped green apple (for an Apple Broccoli Cauliflower Salad twist)
• Sliced black or kalamata olives (Broccoli Cauliflower Olive Salad variant)
• Toasted sunflower seeds or pumpkin seeds for crunch
• A pinch of garlic powder or a dollop of Dijon for depth
This ingredient list also supports various vegetable salad recipes or can be the base of a fresh veggie salad if you swap kale with shredded cabbage or add shredded carrots.
How to Make a Loaded Broccoli Cauliflower Salad
You don’t need to be a pro chef, or even particularly patient, to make this loaded broccoli cauliflower salad. The whole thing comes together with some chopping, mixing, and chilling. That’s it. And yes, it’s low carb, high reward.
Step-by-Step Instructions
Step 1: Prep the veggies
Wash and thoroughly dry the broccoli, cauliflower, and kale. Chop them into small, fork-friendly pieces. This matters, big, clunky chunks turn creamy dressing into a mess.
Step 2: Make the dressing
In a small bowl, whisk together mayo, vinegar, sugar, salt, and pepper. Taste and tweak. Want more zing? Add a dash more vinegar. Less sweet? Cut the sugar back a smidge. You’re in charge.
Step 3: Combine everything
In a large bowl, toss the broccoli, cauliflower, kale, red onion, cheddar. Pour the dressing over and stir until every floret is coated.
Step 4: Chill before serving
Cover and refrigerate for at least 1-2 hours. The flavors deepen, the veggies mellow just a touch, and everything gets happier together.
Pro Tip:
This version fits snugly into low-carb meal planning. Each serving keeps the net carbs low, especially if you skip the sugar or use a keto-friendly sweetener like erythritol.
Fresh Variations
Look, the classic broccoli cauliflower salad is already pretty perfect. But sometimes your taste buds want a remix. Whether you’re feeling sweet, savory, or a little smoky, these variations let you customize without compromising crunch, or health.
Apple Broccoli Cauliflower Salad
• Add 1 diced green apple for crisp sweetness
• Pairs beautifully with the creamy dressing and sharp cheddar
• Optional: toss in some dried cranberries or golden raisins for extra pop
This version is great if you want something that feels more like a fall harvest salad. It also softens the raw veggie vibe just a bit with fruit-based contrast.
Broccoli Cauliflower Olive Salad
• Add ½ cup sliced black olives or kalamatas
• Saltier, more Mediterranean profile
• Great alongside grilled chicken or roasted meats
This twist is for the olive lovers, the brine balances the richness of the dressing and gives it a grown-up edge.
Roasted Cauliflower Salad Upgrade
• Roast the cauliflower at 425°F for 20-25 min with olive oil, salt, pepper
• Use raw broccoli or roast that too for double depth
• Add a touch of garlic powder or smoked paprika to the dressing to match
Roasting brings a toasty edge to the salad, taking it from crisp-and-fresh to smoky-and-savory. It’s less picnic-friendly (warm salads wilt fast), but perfect for home dinners.
Make-Ahead & Cold Broccoli Cauliflower Salad Tips
A big win for this cold broccoli cauliflower salad is that it’s actually better when made ahead. Unlike delicate greens that wilt on contact with dressing, broccoli, cauliflower, and kale get friendlier over time, they soften just slightly, letting the flavors soak in without turning soggy.
H3: How to Prep It Like a Pro
• Chop smart: Smaller = better. Uniform bites mean better flavor coating and easier eating.
• Dry your veg: Moisture = dressing dilution. After washing, pat dry thoroughly—especially the kale.
• Mix dressing separately: If you’re prepping more than 12 hours ahead, store the salad and dressing separately and toss them together the morning of your event.
Storage Details:
• Refrigerate in an airtight container.
• Best texture window: 24 to 36 hours after assembly.
• Keeps fresh up to 3 days, though kale may darken slightly.
Final Thoughts
There’s something grounding about a really good salad, especially one like this kale broccoli cauliflower salad recipe. It’s not trying to be trendy. It doesn’t rely on seasonal fads or fancy ingredients. It’s just… solid. Crunchy where it counts, creamy where it needs to be, and flexible enough to show up at a summer BBQ or a weekday lunch with equal confidence.
More than that, it solves a problem we don’t talk about enough: how do you get excited about vegetables again? This one answers with texture, contrast, and a dressing that somehow convinces even the “I-don’t-do-broccoli” crowd.
So print it. Save it. Make it once and see what happens. Something tells me it’ll land on your go-to list, right next to your other best salad recipes and that one dessert you never skip.
Kale Broccoli Cauliflower Salad
Ingredients
Salad Ingredients
- 3 cups broccoli florets cut into bite-size pieces
- 3 cups cauliflower florets cut into bite-size pieces
- 2 cups curly kale chopped, stems removed
- 0.5 red onion diced
- 1 cup cheddar cheese shredded
- 0.5 cup bacon cooked and chopped
Dressing
- 1 cup mayonnaise
- 1.5 tbsp white vinegar or apple cider vinegar
- 2 tbsp granulated sugar
- salt and pepper to taste
Instructions
- Step 1: Wash and chop broccoli, cauliflower, and kale into bite-sized pieces. Pat dry thoroughly.
- Step 2: In a bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper to create the creamy dressing.
- Step 3: In a large bowl, combine chopped veggies, red onion, cheese, and bacon. Toss gently.
- Step 4: Pour dressing over the salad and mix until evenly coated. Cover and refrigerate for at least 2 hours before serving.
Notes
- Calories: 280
- Fat: 23g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 5g
- Protein: 7g
- Sodium: 370mg
FAQs
Can I make this salad dairy-free?
Yes. Simply omit the cheddar cheese or replace it with a dairy-free alternative.
What’s the best vinegar for the dressing?
White vinegar keeps the flavor neutral and clean, but apple cider vinegar adds subtle fruitiness. Red wine vinegar leans sharper. All three work, go with what you’ve got.
Can I use frozen broccoli or cauliflower?
Not recommended. Frozen veggies release too much water and go limp fast. For a crisp, satisfying bite, always use fresh.
How do I keep the salad from getting watery?
Pat dry your veggies thoroughly before mixing. If you’re making it ahead, store the dressing separately and add just before serving to maintain texture
