This cold broccoli and cauliflower salad is delicious and makes an irresistible summer side dish. The bacon and tangy sweet sauce give the flavor a wonderful complexity. It's always a hit at a pot luck picnic!
I wish I could say I love salad, but honestly it's not my favorite food. I didn't grow up eating it much; when my mom fixed one it was usually a small side salad with dinner that consisted of iceberg lettuce and plump red tomatoes with green goddess dressing. It was a fine complement to a hearty midwestern dinner, but it wasn't particularly interesting on its own.
A Southern Alternative to Coleslaw
After we got married, I attended a family potluck at Kevin's parents' house in Kentucky, and his aunt brought this crunchy and flavorful salad that kept me going back for more. As I was scraping the last bits out of the corner of the casserole dish, Kevin's aunt explained that this vegetable salad has been a summertime staple in the south and a favorite in their family for generations. It was sweet, yet tangy. Crunchy, yet chewy. My taste buds were confused and delighted all at the same time! It is reminiscent of coleslaw, with bacon giving it added flavor depth.
Only 7 Ingredients
For the amount of flavor in this dish, it surprisingly has only seven simple ingredients. They are:
- Chopped broccoli
- Chopped cauliflower
- Yellow onion
- Miracle Whip
- Sugar
- Vinegar
- Chopped bacon
Prepping the Salad
What I love about this dish is that it uses fresh, uncooked vegetables, (I prefer organic) plus it's so easy to prepare. The key thing to remember is to chop the vegetables very small (see photo.) Small pieces make raw vegetables easier to eat and digest. I cut the broccoli and cauliflower to the crown, then use a sharp knife to cut off tiny floret pieces. I use equal amounts of broccoli and cauliflower. Since the cauliflower head tends to be so large, I cut the broccoli first, then chop the cauliflower until I have an equal amount. I usually end up using ½ to ¾ of a head of cauliflower.
Also, make sure to cook and cool your bacon in advance. If you want to save some time, you can use a jar of real bacon bits instead of cooking your own.
All that's left to do is to mix it all together in a large bowl, then put it in your favorite serving dish to enjoy. If you'd like you can serve it immediately, but I usually chill it in the refrigerator for at least an hour before I serve it because I like the way the ingredients taste when they're cold.
Print
Fresh Broccoli and Cauliflower Summer Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes if cooking bacon
- Total Time: 15-25 minutes
- Yield: 12 servings 1x
- Category: Salad
- Method: Tabletop
- Cuisine: American
Description
This raw vegetable summer salad is sweet and savory, creamy and crunchy all at the same time! Perfect as side dish for a barbecue or warm weather potluck.
Ingredients
1 yellow onion, chopped
About 2-½ lbs. chopped fresh broccoli floret tips
1 head fresh cauliflower, chopped into floret tips
¾ cup sugar
1-½ cups Miracle Whip
1 tablespoon white vinegar
½ pound bacon, browned and chopped or a whole jar of real bacon bits
Instructions
In a large bowl, mix chopped broccoli, cauliflower and onion. In a small bowl, mix together sugar, Miracle Whip and white vinegar. Add mixture to the chopped vegetables. Fold in bacon. Ready to serve or chill!
Notes
Modern Twist: In place of cooking and chopping bacon, you can substitute a whole jar of real bacon bits
Keywords: summer salad, coleslaw alternative, summer side dish, vegetable salad southern salad
Looking for a hot broccoli side dish perfect for cooler months? Try our delicious Broccoli and Cheese Casserole with Buttery Cracker Topping
Leave a Reply