The dressing is usually where the carbs hide, not the broccoli.
A broccoli salad usually loses its low-carb credentials to the dressing rather than the vegetable. Most bottled and diner versions build the dressing on sugar and thickeners, then pile on candied or honey-roasted nuts. This one swaps that base for a sugar-free mayonnaise and a spoonful of a low-carb sweetener such as erythritol, and leaves the nuts plain. The bacon, cheddar and almonds carry the protein and fat, so the salad holds up as a side or a light lunch rather than needing something else on the plate to make it a meal.
Low-Carb Broccoli Salad
Crunchy broccoli, bacon, cheddar and almonds in a tangy, sugar-free mayo dressing.
Ingredients
- 4 cups broccoli florets (about 2 medium heads)
- ½ red onion, finely chopped
- ¾ cup shredded cheddar cheese
- ¼ cup toasted sliced almonds (or sunflower seeds for nut-free)
- 8 slices bacon, cooked crisp and crumbled
- ¾ cup mayonnaise (a sugar-free brand keeps this low-carb)
- 2 tbsp apple cider vinegar
- 1 tbsp low-carb sweetener, such as erythritol
- Salt and black pepper, to taste
Instructions
- 1
Chop the broccoli florets into bite-sized pieces. Some people blanch it first to soften it; others prefer it raw for the crunch. Either way works.
- 2
Combine the chopped broccoli, crumbled bacon, red onion, shredded cheese and toasted almonds in a large bowl.
- 3
Whisk the mayonnaise, apple cider vinegar, sweetener, salt and pepper together in a small bowl until smooth.
- 4
Pour the dressing over the broccoli mixture and toss until everything is coated. Chill for at least an hour before serving so the flavors have time to settle.
- 5
Give the salad a final stir before serving. Garnish with extra cheese or bacon if you like.
Servings and nutrition. The original recipe doesn't state a yield or nutrition figures, so none are shown here rather than guessed. As a rough guide, a 4-cup batch of broccoli usually makes a side salad for 6 to 8 people, but treat that as a planning estimate, not a calculated number.
Nut-free. Swap the almonds for sunflower seeds. No change to the method.
Extra protein. Chopped hard-boiled eggs stirred in turn this from a side dish into more of a meal.
Make-ahead. This salad is dressed in mayonnaise rather than something that wilts, so it holds well chilled. Give it at least an hour in the fridge before serving so the flavors settle, and a final stir just before you bring it to the table.
Real food. Fewer complications.
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