This keto broccoli salad is dressed with a creamy mayonnaise-based dressing. Bacon and cheddar greatly enhance its flavor. The prep time is just 15 minutes!
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
See the recipe card for exact measurements. 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 pieces since they tend to be quite large.
- 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.
- 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 minced garlic clove or ¼ teaspoon of garlic powder to the dressing.
- Add 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. 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the dressing ingredients. Place the broccoli florets in a bowl. Add the dressing and toss to coat.
Add the bacon bits and cheese and gently mix to combine.
Refrigerate the salad for 1-2 hours. This will allow the broccoli to slightly soften and the flavors to meld. Toss again and serve.
This was delicious. I did add sunflower seeds. Everyone loved it.
Sasha
Read more comments
This was delicious. I did add sunflower seeds. Everyone loved it.Recipe 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
You can, but these items will increase the amount of carbs per serving.
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.
Yes. You can simply omit the bacon or add chopped nuts or sunflower seeds instead.
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.
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!
Recipe Card
Keto Broccoli Salad with Bacon and Cheddar
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.
- Place the broccoli florets in a salad bowl. Add the dressing and toss to coat.
- Mix in the bacon bits and cheddar. Cover and refrigerate the salad for 1-2 hours.
- Remove the salad from the fridge 15 minutes before serving. Toss again, then serve.
Notes
- I don't recommend using distilled white vinegar. 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
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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.
Sasha says
this was delicious,i did add sunflower seeds,everyone loved it
Vered DeLeeuw says
Wonderful, Sasha! I'm so glad you liked this salad. Sunflower seeds sound like the perfect addition.