Keto Broccoli Salad

Keto Broccoli Salad is made by making just a few minor adjustments to the dressing portion of the traditional recipe. This low carb side dish is made with fresh broccoli, red onion, crispy bacon, crunchy sunflower seeds, and cheddar cheese in a creamy mayonnaise based dressing. It is perfect for summer cookouts and barbecues.

Prep Time10

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: American, Gluten Free, Low Carb

Diet: Diabetic, Gluten Free

Servings: servings

Calories: 496kcal

Ingredients

1 pound broccoli florets (bite size, raw blanched or cooked - see notes)
1/4 cup red onion (or shallot, diced fine)
6 slices bacon (cooked and crumbled)
1 cup cheddar cheese (shredded)
1/4 sunflower seeds
1 cup keto-approved mayonnaise
2-3 tablespoons apple cider vinegar
2 tablespoons granular erythritol
salt (to taste)
pepper (to taste)

Instructions

Combine the broccoli, red onion, bacon, sunflower seeds and cheese in a medium bowl.
Whisk together the mayonnaise, apple cider vinegar, erythritol and a pinch of salt and pepper.
Pour the dressing into the bowl of vegetables and toss to combine.
Serve immediately or refrigerate until needed.

Video

Notes

Tips and Techniques

You can add the broccoli to the salad raw, blanched or fully cooked. To blanch broccoli, add it to a pot of salted water for 1 minute. Drain and rinse under cold water to stop the cooking process. If you blanch or cook the broccoli, allow it to fully cool before adding to the salad.
For best results, shred cheese from a block. This is to avoid added starches in pre-shredded bags of cheese.
Store leftovers in an airtight container in the refrigerator. Use within 2 days for best results. If the broccoli salad was left out for 2 hours or longer, discard it.

** Nutritional information is an estimate and may vary.

Nutrition