What could be better than this tangy broccoli salad with bacon, cheddar cheese, pumpkin seeds, and a tangy dressing? It’s a great salad or side dish, but since it requires no cooking, it’s also easy to prepare. Most people would never notice that this is low carb, so it’s a great recipe to bring when you need something to share!
There’s some erythritol in the dressing to replace the sugar found in many broccoli salad recipes. If you don’t like a sweeter dressing, then feel free to omit it entirely. If you’re not able to eat dairy, then you could also skip the cheese, and it would still be great. As you can see, this salad is versatile and can be easily changed to suit your tastes.
Yields 8 servings of Tangy Keto Broccoli Salad
The Preparation
- 40 ounces broccoli, cut into bite-size pieces
- 1/2 medium red onion, diced
- 1/2 cup pumpkin seeds
- 4 ounces cheddar cheese, cubed
- 3/4 cup mayonnaise
- 5 tablespoons erythritol
- 3 tablespoons apple cider vinegar
- salt and pepper, to taste
- 6 ounces cooked bacon, crumbled
The Execution
1. In a bowl, combine the broccoli, diced red onion, pumpkin seeds, and cubed cheddar cheese.
2. In a separate bowl, combine the mayonnaise, erythritol, and apple cider vinegar.
3. Add the mayonnaise mixture into the salad and stir well. Season with salt and pepper to taste then place into the refrigerator for at least 3 hours.
4. Add the crumbled, cooked bacon before serving.
This makes a total of 8 servings of Tangy Keto Broccoli Salad. Each serving comes out to be 365 calories, 28.5g fats, 8g net carbs, and 14.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 40 ounce broccoli | 397 | 4.7 | 81.4 | 37.4 | 44 | 27 |
| 1/2 medium red onion | 21 | 0.1 | 4.8 | 0.7 | 4.1 | 0.6 |
| 1/2 cup pumpkin seeds | 143 | 6.2 | 17.2 | 5.9 | 11.3 | 5.9 |
| 4 ounce cheddar cheese | 458 | 37.8 | 3.5 | 0 | 3.5 | 25.9 |
| 3/4 cup mayonnaise | 1122 | 123.5 | 0.9 | 0 | 0.9 | 1.6 |
| 5 tablespoon erythritol | 12 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon apple cider vinegar | 9 | 0 | 0.4 | 0 | 0.4 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 6 ounce cooked bacon | 932 | 73.6 | 2.3 | 0 | 2.3 | 60.8 |
| Totals | 3094 | 245.8 | 110.6 | 44 | 66.6 | 121.9 |
| Per Serving (/8) | 387 | 30.7 | 13.8 | 5.5 | 8.3 | 15.2 |
Tangy Keto Broccoli Salad
Ingredients
- 40 ounce broccoli cut into bite-size pieces
- ½ medium red onion diced
- ½ cup pumpkin seeds
- 4 ounce cheddar cheese cubed
- ¾ cup mayonnaise
- 5 tablespoon erythritol
- 3 tablespoon apple cider vinegar
- salt and pepper to taste
- 6 ounce cooked bacon crumbled
Instructions
- In a bowl, combine the broccoli, diced red onion, pumpkin seeds, and cubed cheddar cheese.
- In a separate bowl, combine the mayonnaise, erythritol, and apple cider vinegar.
- Add the mayonnaise mixture into the salad and stir well. Season with salt and pepper to taste. Place into the refrigerator for at least 3 hours.
- Add the crumbled, cooked bacon before serving.
