Broccoli-Cauliflower Floret Salad Recipe
Broccoli-Cauliflower Floret Salad Recipe photo by Taste of Home

Broccoli-Cauliflower Floret Salad Recipe

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4.5 1 3
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Colorful and crunchy, this crowd-pleasing salad can be made a day in advance. Everyone likes little zip in it’s creamy dressing. Sometimes I add diced green and red pepper to the mixture or throw in a little celery. —Denise Elder Hanover, Ontario
TOTAL TIME: Prep: 30 min. + chilling
MAKES:25 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 25 servings


  • 6 cups fresh broccoli florets
  • 6 cups fresh cauliflowerets
  • 3 medium red onions, halved and sliced
  • 2 cups mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons dill weed
  • 2 teaspoons salt
  • Dash Louisiana-style hot sauce

Nutritional Facts

1 serving (2/3 cup) equals 52 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 369 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a large bowl, combine the broccoli, cauliflower and onions. In another large bowl, combine the remaining ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for 4 hours before serving. Yield: 25 servings (2/3 cup each).
Originally published as Floret Salad in Taste of Home August/September 2007, p39

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Reviewed Jun. 16, 2012

"This was excellent! I added red pepper as well. The only thing I would change is that I felt like there was too much dressing. I think I would reduce the sauce/dressing amount a little bit. Also, I think this would be good with bacon added!"

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