Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Vegetable Recipes » Keto Broccoli Salad

Keto Broccoli Salad

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Dec 20, 2024
2 Comments
5 from 5 votes

Jump to Recipe Review Recipe

This tasty and easy-to-make keto broccoli salad is dressed with a creamy mayonnaise-based dressing. Bacon and cheddar greatly enhance the salad's flavor. The prep time is just 15 minutes, and then it needs an hour in the fridge to allow the flavors to meld.

Keto broccoli salad is served in a white bowl with a napkin and a spoon.

This salad is so 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 delightful!

Ingredients

The ingredients needed to make a keto broccoli salad.

The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

  • White wine vinegar. You can also use champagne vinegar. However, I don't recommend using distilled white vinegar in this recipe. It's too acidic.
  • Fresh broccoli florets. It's easiest to buy bagged pre-washed broccoli - simply chop the florets into smaller ones since they tend to be quite large.
  • Bacon bits. I use store-bought bacon bits, but if you prefer, you can cook some bacon (microwave bacon is fast and easy, or make oven bacon) and chop it.
  • Shredded cheese. I like to use sharp cheddar, and I try to use yellow cheddar for aesthetic reasons.

Variations

  • Add garlic. Sometimes, I add a bit of minced fresh garlic or garlic powder to the dressing. You can add ½ teaspoon of garlic or ¼ teaspoon of garlic powder.
  • Change up the vinegar. As mentioned above, you can use different types of vinegar as long as you refrain from using distilled white vinegar, which can be quite acidic.
  • Try 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. Sunflower seeds are also very good.
  • Vary the cheese you use. I'm a big fan of sharp cheddar and would not use a very mild cheese such as mozzarella. But other bold-flavored cheeses such as Gruyere or Parmesan are excellent in this salad.
  • Not a fan of mayonnaise? You can use sour cream instead. Or use ⅓ cup of olive oil instead of mayonnaise. It's an entirely different flavor profile, but it's very good.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this salad:

Your first step is to mix the dressing. So, you whisk together the mayonnaise, vinegar, salt, and pepper. You can add a pinch of garlic or garlic powder.

Mixing the dressing.

Place the broccoli florets in a bowl. Add the dressing and toss to coat.

Pouring the dressing on the broccoli.

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

Adding bacon and cheese.

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.

Expert Tip

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.

Recipe FAQs

Can I add dried cranberries or grapes?

You can, but 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 instead.

Serving Suggestions

This salad is highly versatile. You can serve it with any main dish you like! I often serve it with any of the following:

  • Shrimp and sausage
  • Pan-fried salmon
  • Broiled salmon
  • Gluten-free chicken tenders
  • Bison burgers
  • Pan-seared pork medallions

And the perfect drink to go with this salad? A refreshing glass of cucumber water!

Storing Leftovers

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. Its texture and flavor do not withstand the process of freezing and thawing.

Keto broccoli salad is served in a white bowl.

More Broccoli Recipes

  • A slice of crustless broccoli quiche.
    Crustless Broccoli Quiche
  • Broccoli casserole is served in a white baking dish.
    Broccoli Cheese Casserole
  • Four broccoli tots are served on a white plate.
    Broccoli Tots

Eat Well, Live Well Newsletter

Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.

Recipe Card

Keto broccoli salad is served in a white bowl with a napkin and a spoon.
5 from 5 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Keto Broccoli Salad with Bacon and Cheddar

This tasty keto broccoli salad is dressed with a creamy mayonnaise-based dressing. Bacon bits and sharp cheddar greatly enhance its flavor.
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
Prevent your screen from going dark

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

Notes

  • I don't recommend using distilled white vinegar in this recipe. It's too acidic.
  • I use store-bought bacon bits, but if you prefer, you can cook bacon and chop it.
  • Instead of bacon, or in addition to it, you can add ¼ cup of finely chopped nuts. I especially like pecans in this salad. Sunflower seeds are also very good.
  • Don't try to serve this salad right after making it. It does need 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.
  • 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

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

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.

Share this Recipe

649 shares

More Vegetable Recipes

  • Haricot verts are served on a black plate with a slice of lemon.
    Haricot Verts
  • Roasted mushrooms are served on a white plate.
    Roasted Mushrooms
  • Spinach salad is served on a white platter with a serving spoon.
    Spinach Salad
  • Cucumber vinegar salad is served in a glass salad bowl.
    Cucumber Salad with Vinegar

Comments

    Leave a Comment or Ask a Question: Cancel reply

    If you had any issues, I would love to help you troubleshoot before you rate the recipe. Have a photo? Email it to healthyrecipesblog@gmail.com and I might post it!

    Your email address will not be published. Required fields are marked *.


    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.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • Three cauliflower steaks are served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Have a photo? Email it to healthyrecipesblog@gmail.com, and I might post it!

Great recipe, thanks!
It was great - will definitely make again.
Loved it! Thank you so much.

Or write in your own words:

A rating is required
A name is required
An email is required