Cut the broccoli and cauliflower into uniform 1-inch florets—this ensures even texture throughout the salad. Finely dice the red onion and set aside. Cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate to cool. Once cooled, chop or crumble the bacon into bite-sized pieces. Shred the sharp cheddar cheese using a box grater or food processor and set aside. I find that keeping the vegetables and bacon separate at this stage makes it easier to distribute everything evenly in the final salad.

In a medium bowl, whisk together the mayonnaise, sour cream, sugar, and apple cider vinegar until smooth and well combined. Season with a pinch of salt and pepper to taste. The vinegar adds a subtle tang that balances the richness of the mayo and sour cream, while the sugar rounds out the flavors. Let the dressing sit for a minute so the flavors can meld slightly.

In a large mixing bowl, combine the broccoli florets, cauliflower florets, diced red onion, crumbled bacon from Step 1, and shredded cheddar cheese from Step 1. Pour the dressing from Step 2 over the vegetables and toss gently but thoroughly, making sure every piece gets coated with the creamy dressing. For the best flavor, I like to let the salad sit for 15-20 minutes before serving so the vegetables absorb some of the dressing and the flavors develop.

Transfer the salad to a serving dish. Finely snip the fresh chives into 1/8-inch pieces and scatter them over the top along with roughly chopped fresh parsley and sliced green onions. These bright, fresh toppings add a mild onion finish and visual appeal to the rich, creamy salad. Serve cold or at room temperature, and give it another gentle toss just before serving if needed.