Step 1

Blanch the broccoli and cauliflower florets by immersing them in boiling water for 2 minutes, then transferring them to an ice bath to cool. Drain well and pat dry.

Step 2

In a large mixing bowl, combine the blanched broccoli and cauliflower with shredded cheddar cheese, chopped red onion, and crumbled bacon.

Step 3

In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until well combined.

Step 4

Pour the dressing over the vegetable mixture and gently toss until all ingredients are evenly coated. Refrigerate the salad for at least 1 hour to allow the flavors to meld.

Step 5

Before serving, give the salad a final gentle toss. Garnish with additional bacon and cheese if desired.