Crunchy, creamy, and lightly sweet, this low carb broccoli salad delivers big flavor without the extra carbs. Tender, bite-sized broccoli florets are tossed with crispy bacon, sharp cheddar, crunchy walnuts, and a tangy, creamy dressing sweetened with a sugar-free option like monk fruit or allulose. A small handful of dried cranberries adds a chewy pop if you want a touch of indulgence—omit them to keep carbs as low as possible. Make it ahead for potlucks, BBQs, or easy meal prep; the salad holds up well in the fridge and tastes even better after the flavors meld.
The goal with this version was to keep everything people love about classic broccoli salad—creamy dressing, crisp texture, and a balance of savory and sweet—while removing unnecessary sugar. The dressing is simple: mayonnaise, a splash of white vinegar, and a granulated sugar-free sweetener to round out the tang. After a few trials to get the ratio right, it became clear less is more; the dressing should be tangy with a subtle sweetness so it doesn’t mask the fresh broccoli.
Mix-ins are flexible. Bacon provides a smoky, salty contrast; cheddar contributes richness; walnuts add crunch and nuttiness; and red onion gives a bright bite. For a nut-free option, sunflower seeds work well in place of walnuts. If you prefer a milder broccoli texture, blanch the florets for about 30 seconds and cool them immediately in ice water before assembling.
This salad is quick to prepare and stores nicely, making it a convenient side dish for weekday meals or gatherings. It pairs particularly well with grilled chicken, burgers, or hearty mains, and it’s also satisfying served on its own for a protein-boosted lunch.
How to Make Low Carb Broccoli Salad
Ingredients You’ll Need For This Recipe
- 1 cup mayonnaise
- 2 tablespoons granulated sugar-free sweetener (monk fruit or allulose)
- 1 tablespoon white vinegar
- 4 cups broccoli, chopped into bite-sized pieces
- ¼ cup bacon, crumbled
- ¼ cup cheddar cheese, shredded
- ¼ cup red onion, chopped
- ¼ cup dried cranberries (optional; omit for fewer carbs)
- ¼ cup chopped walnuts (or sunflower seeds for a nut-free option)
Step By Step Instructions
- Chop the broccoli into bite-sized florets and finely chop the red onion.
- In a medium bowl, whisk together the mayonnaise, sugar-free sweetener, and white vinegar until smooth.
- Add the chopped broccoli, crumbled bacon, shredded cheddar, chopped red onion, dried cranberries (if using), and walnuts. Toss gently until everything is evenly coated with the dressing.
- Cover and chill the salad for at least 1 hour to allow the flavors to meld before serving.
Tips and Tricks
- Let it Chill – Refrigerate for at least an hour or overnight. The dressing will coat the broccoli and the flavors will deepen.
- Adjust the Crunch – If raw broccoli is too firm for your taste, blanch briefly in boiling water for 30 seconds then shock in ice water to keep it bright and slightly tender.
- Customize Easily – Swap walnuts for sunflower seeds or slivered almonds. Add diced grilled chicken or hard-boiled egg for extra protein. For more tang, stir a teaspoon of Dijon mustard or a squeeze of lemon into the dressing.
PIN FOR LATER
If you enjoyed this recipe, try other low carb and keto-friendly side dishes or salads for more meal ideas. This broccoli salad is versatile, easy to scale, and a reliable go-to for gatherings or weekly meal prep.
Recipe
Low Carb Broccoli Salad
Ingredients
- 1 cup mayonnaise
- 2 tablespoons granulated sugar-free sweetener (monk fruit or allulose)
- 1 tablespoon white vinegar
- 4 cups broccoli (bite-sized pieces)
- ¼ cup bacon (crumbled)
- ¼ cup cheddar cheese (shredded)
- ¼ cup red onion (chopped)
- ¼ cup chopped walnuts
- ¼ cup dried cranberries (optional; omit for lower carbs)
Instructions
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Chop the broccoli and onion.
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Mix mayonnaise, sweetener, and vinegar in a medium bowl.
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Add broccoli, bacon, cheddar, red onion, dried cranberries (optional), and walnuts. Toss to combine.
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Chill the salad for 1 hour before serving.