Broccoli Salad with Bacon and Cheddar

Why This Is Strictly Keto

Classic broccoli salad is deceptively high in carbs — it’s usually loaded with raisins and a dressing sweetened with a quarter cup of sugar. This version drops both. Raw broccoli florets, sharp cheddar, crisp bacon, red onion and sunflower seeds are tossed in a tangy dressing of mayonnaise, sour cream and apple cider vinegar. Broccoli is a genuine whole-food keto vegetable, and without the sugar and dried fruit the whole bowl stays low-carb.

Ingredients

Salad

• 6 cups fresh broccoli florets, cut small (about 2 large heads)
• 8 slices bacon, cooked crisp and crumbled
• 1 1/2 cups sharp cheddar cheese, cut into small cubes or shredded
• 1/3 cup red onion, finely diced
• 1/3 cup raw sunflower seeds

Dressing

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the bacon: Fry the bacon until crisp, drain on paper towels, and crumble.

2. Make the dressing: Whisk together the mayonnaise, sour cream, apple cider vinegar and Dijon mustard. Season with salt and pepper.

3. Combine: In a large bowl, combine the broccoli florets, cheddar, red onion, sunflower seeds and most of the bacon. Pour the dressing over and toss until everything is evenly coated.

4. Chill: Cover and refrigerate at least 30 minutes (or up to overnight) to let the broccoli soften slightly and the flavors meld.

5. Serve: Toss again, top with the reserved bacon, and serve cold.

Nutritional Info (per serving, approximate)

Tips

• Cut the broccoli into small, bite-sized pieces — large florets don’t pick up enough dressing.
• A splash more vinegar just before serving brightens the salad back up after it’s been chilled.
• Add the sunflower seeds at the end if you’re making it far ahead, so they stay crunchy.