Ingredients:
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 6 slices of bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, finely chopped
- 1/4 cup sunflower seeds (optional for crunch)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1-2 teaspoons granular erythritol or sweetener of choice (optional, adjust to taste)
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients:
- In a large mixing bowl, combine the chopped broccoli florets, crumbled bacon, shredded cheddar, red onion, and sunflower seeds if using.
- Make the Dressing:
- In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, erythritol (if using), salt, and pepper. Adjust sweetness and seasoning to your liking.
- Combine and Toss:
- Pour the dressing over the broccoli mixture. Toss well until all ingredients are coated in the dressing.
- Chill and Serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step helps soften the broccoli slightly and enhances the taste.
- Serve and Enjoy:
- Give the salad a final stir before serving, and enjoy chilled.
Tips for Making the Best Low-Carb Broccoli Salad:
- Use Fresh Broccoli: For the best texture and taste, use fresh, crunchy broccoli. If you prefer a slightly softer salad, you can blanch the broccoli briefly in boiling water, then immediately cool it in ice water.
- Make Ahead: This salad can be stored in an airtight container in the fridge for up to 3 days, making it a fantastic make-ahead option.
Enjoy!
This Low-Carb Broccoli Salad with Bacon is creamy, crunchy, and loaded with delicious textures and flavors. It’s the perfect keto side dish for barbecues, picnics, or just a healthy lunch. The bacon and cheddar add a savory depth, while the dressing ties everything together with a tangy, slightly sweet finish.
