Christmas Salad

I found this Christmas Salad in an old, dusty church cookbook, where it went by the name Christmas crunch salad. The red, green and white caught my eye right away, and now it’s on our holiday table every year. My family loves that it’s cold, crunchy and creamy next to all the warm, heavy dishes on the holiday menu. Plus, it’s one less thing to fit in the oven during the busy holiday season.

This Christmas Salad is a creamy broccoli cauliflower salad with cherry tomatoes and red onion. You toss the chopped vegetables with a simple dressing of mayonnaise, sour cream, a little sugar and white vinegar, then chill it for a couple of hours so the flavors come together. There’s no cooking at all, and the bright colors make it a festive salad for any holiday spread.

Why My Family Loves This Christmas Salad

• It looks like Christmas: Green broccoli, white cauliflower and red tomatoes make a festive holiday salad without any fuss. It’s my favorite Christmas broccoli salad, and a nice change from a regular green salad.
• No oven needed: When the oven is full of Christmas ham and casseroles, a cold side dish is a lifesaver.
• It feeds a crowd: One big bowl goes a long way at holiday gatherings, a family dinner or a church potluck.
• It’s even better made ahead: The salad needs time in the fridge anyway, so it’s a great option when you’re short on time. I make it in the morning, before the rest of the cooking starts.

Also, while we call it Christmas Salad, I make it any time of year. It’s just as good next to burgers in July!

Ingredients You’ll Need

This creamy broccoli salad is a simple salad made with ingredients you can find at any grocery store. You’ll find the exact amounts in the recipe card below.

• Broccoli florets: Cut them into small, bite-size pieces so every bite gets some dressing.
• Cauliflower florets: Cut these about the same size as the broccoli, so everything mixes evenly.
• Cherry tomatoes: Halve them. They bring the red color and a sweet, juicy bite.
• Red onion: One small onion, chopped, adds a little bite and more color.
• Mayonnaise and sour cream: Together, these make the creamy dressing.
• Granulated sugar and white vinegar: The sugar adds a sweet flavor and the vinegar adds a tangy bite, so the salad dressing doesn’t taste flat.
• Salt and pepper: Season to taste at the end.

How to Make Christmas Salad

Step one: In a large bowl, toss together the broccoli, cauliflower, cherry tomatoes and red onion.

Step two: In a small bowl, stir together the mayonnaise, sour cream, sugar and vinegar until smooth.

Step three: Pour the dressing over the vegetables and toss until everything is coated. Season with salt and pepper to taste.

Step four: Cover the bowl and refrigerate for at least 2 hours before serving.

My Best Tips

• Cut the florets small: Bite-size pieces are easier to eat, soak up more of the dressing and give the salad a better texture.
• Don’t skip the chill: Two hours in the fridge lets the creamy, tangy flavors soak in, so the salad tastes like one dish instead of veggies with sauce on top.
• Stir before serving: The vegetables let off a little liquid as they sit. A quick stir brings the dressing back together.
• Keep it cold: On a buffet, set the bowl in a larger bowl of ice so it stays chilled.
• Feeding a bigger crowd: The recipe doubles easily. Mix the dressing in a separate bowl first, then toss everything together in your biggest bowl or a clean roasting pan.

Variations and Add-Ins

• Add some cheese: Stir in shredded sharp cheddar for a heartier salad.
• Add crunch: Sprinkle on sunflower seeds or chopped pecans right before serving so they stay crisp.
• Make it a little sweeter: Toss in dried cranberries for extra holiday color.
• Lighten it up: Swap some of the sour cream for plain Greek yogurt.

What to Serve with It

This cold salad goes with just about any main dish for your holiday meals. I love it next to my Crock Pot Brown Sugar Pineapple Ham, with a basket of Honey Butter Rolls and a pan of Sweet Potato Casserole with Canned Yams or my Pineapple Casserole. It’s a nice, fresh balance to all the rich food on a Christmas dinner menu, and it adds some color to the dinner table.

Make Ahead and Storage

Make ahead: It doesn’t take a lot of time, and it’s the best way to get one side dish done before the last minute rush. You can mix the salad up to a day before your holiday meal, even on Christmas Eve, and keep it covered in the fridge. Give it a good stir before you set it out.

Refrigerator: Store leftovers in an airtight container in the fridge and eat them within 3 to 4 days. Don’t let the salad sit out at room temperature for more than 2 hours.

Freezer: I don’t recommend freezing it. The mayo dressing separates, and then the vegetables turn soft and watery as they thaw.

Christmas Salad FAQs

Is this the same as your Broccoli Cauliflower Salad?

No, they’re two different recipes. My Broccoli Cauliflower Salad has bacon, cheddar, dried cranberries and walnuts. This Christmas Salad keeps it simple with cherry tomatoes and red onion, so it’s lighter and doesn’t need any cooking.

Can I make this salad without sour cream?

Yes. You can use all mayonnaise, or swap the sour cream for the same amount of plain Greek yogurt. However, the dressing will be a little tangier with yogurt.

Is this Christmas Salad vegetarian?

Yes, there’s no meat in it, so it’s a nice side dish for vegetarian guests. If anyone eats gluten-free, check the labels on your mayonnaise and sour cream.

Of all the salad recipes I make at Christmas time, this delicious salad is the one I come back to. It’s colorful and crunchy, and you can make it ahead and forget about it until dinner. Merry Christmas!

More Holiday Side Dishes

• Broccoli Salad
• Ambrosia Salad
• Yukon Gold Mashed Potatoes
• Million Dollar Deviled Eggs
• Classic Potato Salad