The first time I had a raw broccoli salad was at my bridal shower over 20 years ago. My mother’s recipe for broccoli salad had bacon and cranberries. Yum. It’s been my family’s go-to summer salad ever since. But it’s nice to change things up once in awhile. This Amish broccoli cauliflower salad does it for me. It’s especially a hit with the cheese lovers in the family!
I have a recipe for low carb broccoli salad with bacon on the blog. I love it because it’s so easy to customize. I add nuts and seeds by whim and sometimes add a few raisins or unsweetened cranberries. A little sesame oil adds a pleasant sweet flavor.
What I really like about this Amish broccoli cauliflower salad recipe is the cheese. Using sharp cheddar cheese adds a nice tang and texture to the salad.
Some recipes for Amish cauliflower salad call for grated cheddar cheese, but I like it cubed. I admit it’s purely based on aesthetics. The grated cheese mixes well, but the salad becomes a creamy indiscernible mess. Cubing the cheese adds another visible layer of texture.
This recipe, too, is easy to customize. Try replacing the cheddar cheese with Parmesan or any other favorite. Add seeds or nuts – sunflower seeds would be great. Try using a colored variety of cauliflower for fun.
And who doesn’t like a cool creamy dressing? Many recipes for Amish broccoli salad call for a combination of mayonnaise and sour cream. I opted to use mayonnaise and Greek yogurt. Use either – they’re both great.
The salad keeps well in the fridge and is a great for family gatherings or a pot-luck. I make sure to bring low carb sides or sugar-free desserts to any gatherings so that I have a few on-plan options.
Amish Broccoli Cauliflower Salad is 3 net carbs per cup.
Amish Broccoli Cauliflower Salad
Ingredients
Salad
- 8 oz broccoli florets, cut into bite-sized pieces
- 8 oz cauliflower florets, cut into bite-sized pieces
- 2 oz red bell pepper (1/2 of a pepper), small dice
- 4 oz cheddar cheese, cubed
- 1/3 pound bacon, cooked crisp and crumbled
- 2 tbsp purple onion (or green onion)
Dressing
- 3/4 cup mayonnaise
- 3/4 cup sour cream (or full-fat Greek yogurt)
- 2 tbsp Sukrin Melis Icing Sugar (or Swerve Confectioners or stevia to taste)*
- 1 tbsp fresh lemon juice
Instructions
Preparation
- Dice bacon and cook it in a frying pan over medium heat until crisp, about 6 minutes. Drain. (If serving the salad the next day, store separately.)
- Meanwhile, wash and chop the vegetables and place into a large bowl. If serving the salad the next day, cover and refrigerate.
- Mix the ingredients for the dressing in a medium bowl and taste to adjust the seasoning. Cover and refrigerate if not using right away.
Assemble
- Toss the salad ingredients with the broccoli then stir in the dressing. (I use less dressing than the recipe makes - as shown in the photos, but you may want to use it all.) Serve.
- Refrigerate any leftovers up to 5 days. Makes 7 cups at 1 cup per serving.
Notes
Nutrition
Bacon Broccoli Salad (low carb, sugar-free recipe)
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I substituted sun dried tomatoes for the peppers (I didn’t have any and we were snowed in). I added a handful of golden raisins. And I used the entire broccoli stalk, after peeling away the fibrous part. It was delicious! Thank you
Wow! That sounds so good, Pat. I love how you made this your own with what you had on hand. Thanks for sharing. -Kim
Yet again another winner! I was looking for a recipe that is similar to a broccoli salad dish I used to get for lunch at a pizza place near where I used to work. This one fits the bill and then some. This will be in my recipe rotation for sure – thank you again for your wonderful recipes and website!
Kelly, I’m thrilled you like the recipe. While I like the traditional broccoli salad recipe (my mother always put raisins or cranberries in it), the cheese makes this recipe extra fun. Have a fantastic week. -Kim
This was the best salad I’ve had in a very long time! Husband requested again for the next nights dinner!
Yum! Another winning recipe. This is perfect for summer. Everyone loved it. I made it according to directions, but added an additional tablespoon of lemon juice to thin the dressing a little. I also used grated cheese because that’s what I had on hand. Thank you!
Great, Kathy. I’m so happy everyone loved it. Shredded cheese is fun, too. -Kim
Is the serving size one cup?
Yes, Mom, the serving size is 1 cup. It’s listed at the bottom of the recipe under “assembly”. Enjoy -Kim
If I’m preparing this to serve the next day, is it ok to mix dressing with veggies or should I wait until next day?
Hi Chelsea, mix just before serving for best taste and texture. You can mix the dressing before and keep it seperate. -Kim
Looks delicious! The article doesn’t repeat Amish broccoli cauliflower salad enough, IMO.
Emme, I’ll see if I can work the words in one more time! Lol. Sometimes that just happens. I’ll take a look. I’m happy you liked the recipe. -Kim
I just made this and it is delicious! I added some swiss cheese because I had it. And some slivered almonds. Thank you
I love this recipe, Janet. I’m glad you like it, too. Swiss cheese sounds like a nice addition. Have a great weekend. -Kim
I WOULD LOVE TO GET MORE LO CARB VEGS
Such a delicious salad! Worth making!
I’m glad you liked it, Nancy. -Kim
This is absolutely delicious and the sharp cheese adds wonderful flavour. We loved it. I’m going to make it for summer potlucks,
Thanks so much Anita for bringing this comment over from Facebook. I’m glad you liked the recipe. Enjoy your week! ?