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Home » Vegetable Recipes » Broccoli Salad

Broccoli Salad

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Oct 8, 2025
2 Comments
5 from 5 votes

Jump to Recipe Review Recipe

This simple broccoli salad is dressed with a creamy mayonnaise-based dressing. Bacon and cheddar greatly enhance its flavor. The prep time is just 15 minutes!

Broccoli salad is served in a black-colored bowl.

This broccoli salad is so creamy and good. The dressing is simple - it's mostly mayonnaise and vinegar. The secret is the addition of not just bacon bits, which are a fairly standard addition, but of shredded sharp cheddar. The combination of the creamy dressing, salty bacon, and savory cheese is incredible! Such a treat.

Ingredients

The ingredients needed to make a keto broccoli salad.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Fresh broccoli florets. It's easiest to buy bagged pre-washed broccoli - simply chop the florets into smaller pieces (as shown in the photo below) since they tend to be quite large.

Cutting large broccoli florets into bite-sized pieces.

Bacon bits. I use store-bought bacon bits, but if you prefer, you can cook bacon (microwave bacon is fast and easy, or make oven bacon) and chop it. My favorite brand of store-bought bacon bits is the Simple Truth brand, shown in the image below. The bacon pieces are large and very tasty. They are more chewy than crispy, but I like their hearty mouthfeel and texture.

Recommended brand of bacon bits - Simple Truth.

Shredded cheese. I like to use sharp cheddar, and I try to use yellow cheddar for aesthetic reasons. I would not use a mild cheese like mozzarella, but other bold-flavored cheeses, such as Gruyere or shredded Parmesan, are excellent in this salad.

Variations

Chopped Nuts

Instead of bacon, or in addition to it, you can add ¼ cup of finely chopped nuts. I especially like pecans in this salad, as shown in the photo below. Sunflower seeds are also very good.

Broccoli salad variation with chopped pecans.

Vinaigrette

If you're not a fan of mayonnaise, you can dress the salad with this simple homemade vinaigrette, as shown in the photo below.

Broccoli salad variation with a homemade vinaigrette.

Olive Oil Broccoli Salad

It's an entirely different flavor profile, but it's very good. The photo below shows a salad that was made with olive oil and no cheese/bacon. It was incredibly fresh-tasting and delicious!

To make this version, whisk ⅓ cup of extra-virgin olive oil with 2 tablespoons of white wine vinegar, 1 teaspoon of Dijon mustard, ½ teaspoon of minced garlic, plus salt and pepper to taste. Add a pound of small broccoli florets and toss to coat. Cover and refrigerate for 1 hour. Remix before serving.

Olive oil broccoli salad in a bowl.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Combine the dressing ingredients in a large bowl. Add the broccoli florets and toss to coat.

Adding the broccoli florets to the dressing in the bowl.

Add the bacon bits and cheese and gently mix to combine.

Bacon and cheese were added to the salad.

Refrigerate the salad for 1-2 hours. This will allow the broccoli to slightly soften and the flavors to meld. Toss again and serve.

The salad is served in a bowl.

5 stars rating. This was delicious. I did add sunflower seeds. Everyone loved it.
Sasha
Read more comments

Recipe Tips

  1. Don't try to serve this salad right after making it. It needs an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld. It also slightly softens the broccoli.
  2. The vinegar is important as it softens the florets. That's why you won't feel like you're eating raw broccoli, even though it's not actually cooked.
  3. Dry the broccoli well before using it in this salad to prevent extra moisture from diluting the dressing.
  4. For an extra creamy salad, increase the dressing by 50%.

Recipe FAQs

Can I add dried cranberries or grapes?

Yes! ¼ cup of dried cranberries or ½ cup of grapes adds sweetness and chewiness and makes the salad even more interesting. Keep in mind that these items will increase the amount of carbs per serving.

Should I cook the broccoli before using it in this recipe?

There's no need to cook it. Even if you're not a fan of raw broccoli, the vinegar in the dressing slightly softens the florets, so they're not as crunchy. That's one of the reasons why it's important to let the salad rest before serving it.

Can I make this salad without bacon?

Yes. You can simply omit the bacon or add chopped nuts or sunflower seeds instead.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge (as shown in the photo below) for up to two days. Give them a gentle stir before serving them. I don't recommend freezing this salad. Its texture and flavor do not withstand the process of freezing and thawing.

Broccoli salad leftovers are kept in a glass food storage container.

Serving Suggestions

This salad is highly versatile and pairs with countless main dishes. I often serve it with baked boneless chicken thighs or broiled chicken, as shown in the two photos below.

    Boneless chicken thighs are served with broccoli salad.
    The salad is served with boneless chicken thighs.
    Broccoli salad is served with broiled chicken.
    The salad is served with broiled chicken.

    Another option is to add a protein component directly to the salad, turning it into a main-dish salad. The image below shows it topped with hard-boiled eggs. It was the perfect lunch!

    Eggs were added to the broccoli salad.

    Recipe Card

    Broccoli salad is served in a black bowl with a red napkin.
    5 from 5 votes
    Save this RecipeSaved! Rate this Recipe Print Recipe

    Broccoli Salad with Bacon and Cheddar

    This easy broccoli salad features a creamy mayo dressing, bacon pieces, and sharp cheddar for a delicious mix of textures and flavors.
    Prep Time15 minutes mins
    Rest time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 6 servings
    Calories: 188kcal
    Author: Vered DeLeeuw
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    Video

    Ingredients

    • ½ cup mayonnaise
    • 1 tablespoon white wine vinegar
    • ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
    • ¼ teaspoon black pepper
    • 4 cups fresh broccoli florets - 10 ounces
    • ¼ cup bacon bits
    • ½ cup sharp cheddar - shredded

    Instructions

    • In a large bowl, whisk together the mayonnaise, vinegar, kosher salt, and black pepper.
      Mixing the dressing.
    • Add the broccoli florets and toss to coat.
      Adding the broccoli florets to the dressing in the bowl.
    • Mix in the bacon bits and cheddar. Cover and refrigerate the salad for 1-2 hours.
      Bacon and cheese were added to the salad.
    • Remove the salad from the fridge 15 minutes before serving. Toss again, then serve.
      The salad is served in a bowl.

    Notes

    • Don't try to serve this salad right after making it. It needs an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld, and slightly softens the broccoli, which is added to the salad raw.
    • Dry the broccoli well before using it in this salad to prevent extra moisture from diluting the dressing.
    • ¼ cup of dried cranberries or ½ cup of grapes adds sweetness and chewiness and makes the salad even more interesting. Keep in mind that these items will increase the amount of carbs per serving.
    • For an extra creamy salad, increase the dressing by 50%.
    • You can keep the leftovers in an airtight container in the fridge for up to two days. Give them a gentle stir before serving them. I don't recommend freezing this salad.

    Nutrition per Serving

    Serving: 0.75 cup | Calories: 188 kcal | Carbohydrates: 3 g | Protein: 6 g | Fat: 17 g | Saturated Fat: 5 g | Sodium: 417 mg | Fiber: 1 g | Sugar: 3 g

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    Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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    Comments

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      Recipe Rating




    1. Sasha says

      January 07, 2025 at 7:37 pm

      5 stars
      This was delicious! I did add sunflower seeds, everyone loved it.

      Reply
      • Vered DeLeeuw says

        January 07, 2025 at 8:00 pm

        Wonderful, Sasha! I'm so glad you liked this salad. Sunflower seeds sound like the perfect addition.

    A photo of Vered DeLeeuw.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes that are mostly low-carb. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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