Loaded Broccoli Salad (Low Carb)
A creamy, crunchy low-carb broccoli and cauliflower salad loaded with crisp bacon, sharp cheddar, and red onion in a tangy mayo dressing.
Ingredients
Salad
- 4 cups fresh broccoli florets chopped small, bite-size
- 3 cups fresh cauliflower florets chopped small, bite-size
- 8 oz sharp cheddar cheese cut into small cubes
- 8 slices bacon cooked crisp and crumbled
- ½ cup red onion finely diced
- ⅓ cup sunflower seeds optional
Creamy Dressing
- 1 cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1-2 tbsp granulated low-carb sweetener such as erythritol or monk fruit; or sugar if not low carb
- ½ tsp salt or to taste
- ¼ tsp black pepper
Instructions
- Chop the broccoli and cauliflower into small, bite-size florets so every forkful stays balanced. Finely dice the red onion and cut the cheddar into small cubes.
- Cook the bacon until crisp, drain on paper towels, then crumble. Set aside about a third for topping.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon, sweetener, salt, and pepper until smooth. Taste and adjust the tang or sweetness.
- In a large bowl, combine the broccoli, cauliflower, cheddar, red onion, and most of the bacon. Pour the dressing over the top and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour, ideally 2 to 4, so the flavors meld and the vegetables soften slightly. Top with the reserved bacon and sunflower seeds just before serving.
Notes
For the best texture, dress the salad at least an hour ahead but add the sunflower seeds and reserved bacon right before serving so they stay crunchy. Net carbs stay low when you use a granulated sugar substitute in the dressing.
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