This keto broccoli salad comes together in 20 minutes with one pot of boiling water and a quick stir of the dressing. It has 8g of carbs per serving, keeps you full, and works just as well for a weeknight dinner as it does packed for lunch the next day. Bacon, cheddar, and a tangy mayo dressing do a lot of the heavy lifting here.
Why this recipe works
Two things make this salad reliable. First, the broccoli is only blanched for 2 minutes, which softens it just enough to absorb the dressing without turning mushy โ fully raw broccoli resists dressing, and overcooked broccoli turns the whole bowl soggy. Second, the apple cider vinegar in the dressing cuts through the richness of the mayo and the fat from the bacon and cheddar, so the salad tastes bright rather than heavy. That acid-to-fat balance is what keeps each bite from feeling one-note.
About the ingredients
- Mayonnaise: Full-fat mayo gives the dressing the body it needs to coat the broccoli. A reduced-fat version will make the dressing thin and watery.
- Apple cider vinegar: White wine vinegar works as a swap if thatโs what you have โ itโs slightly milder. Plain white vinegar is sharper; use a little less.
- Bacon: Pre-cooked bacon strips from a packet save time and crumble cleanly. If you cook your own, let it cool completely before crumbling or it will steam the salad.
- Cheddar: Sharp cheddar gives more flavor than mild. Pre-shredded is fine here since the cheese is mixed in rather than melted.
Troubleshooting
- Dressing slides off the broccoli: The florets need to be fully drained and patted dry after blanching. Any surface water dilutes the mayo dressing and stops it from clinging.
- Salad tastes flat: Taste the dressing before you add it โ mayo varies in saltiness by brand. A small extra pinch of salt or a few more drops of vinegar usually fixes it.
- Onion flavor is too sharp: Soak the sliced red onion in cold water for 5 minutes, then drain. It takes the raw bite down without losing the crunch.
- Bacon goes soft: Add the crumbled bacon right before serving, not during mixing. Once it sits in a mayo-dressed salad it loses its texture quickly.
- Broccoli is still tough after blanching: Cut the florets smaller โ large chunks need more than 2 minutes. Aim for pieces roughly the size of a large grape.
Keeping it fresh
Store leftovers in an airtight container in the fridge for up to 2 days. The broccoli and dressing hold up reasonably well, but dress it at the table โ a pre-dressed salad goes limp fast. If youโre making it ahead, keep the dressing in a separate jar and combine everything just before eating. The bacon is the most time-sensitive component; store it separately and add it at the last minute to preserve any crunch. Do not freeze this salad โ the mayo-based dressing breaks when thawed.
Keto Broccoli Salad with Bacon and Cheddar
Equipment
- Medium saucepan (3-4 quart)
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk or fork
Ingredients
Salad Ingredients
- 3 cups broccoli florets chopped, about 225g
- ยผ medium red onion thinly sliced, about 40g
- ยฝ cup cheddar cheese shredded, about 55g
- 4 slices bacon cooked and crumbled
Dressing Ingredients
- 4 tablespoons apple cider vinegar 60ml
- ยฝ cup mayonnaise full-fat, about 115g
- ยผ teaspoon salt or to taste
- ยผ teaspoon black pepper or to taste
Instructions
- Bring a medium saucepan of salted water to a rolling boil. Add the broccoli florets and blanch for 2 minutes. Drain immediately in a colander and transfer to a bowl of ice water for 1 minute to stop the cooking. Drain again and pat dry with a clean towel.3 cups broccoli florets
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and black pepper until smooth and fully combined.4 tablespoons apple cider vinegar, 1/2 cup mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Transfer the drained and dried broccoli to a large mixing bowl. Add the sliced red onion, shredded cheddar, and crumbled bacon.3 cups broccoli florets, 1/4 medium red onion, 1/2 cup cheddar cheese, 4 slices bacon
- Pour the dressing over the salad and toss gently with a spatula or large spoon until everything is evenly coated.4 tablespoons apple cider vinegar, 1/2 cup mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Serve immediately for the crunchiest texture, or refrigerate for 10โ15 minutes if you prefer the flavours to meld slightly before serving.
Notes
Nutrition
FAQ
Can I use frozen broccoli instead of fresh?
You can, but the texture will be softer. Thaw it completely and press it dry with a clean towel before using โ frozen broccoli holds a lot of water, which will thin out the dressing.
How many net carbs are in this salad?
Each serving has 8g total carbohydrates and 2g of fiber, giving you 6g net carbs per serving. That fits comfortably within a standard keto daily target.
Can I make this salad ahead for meal prep?
Yes, with one condition: keep the dressing and the bacon separate until youโre ready to eat. The broccoli, onion, and cheddar can be combined and refrigerated for up to a day in advance without any loss of quality.
Is there a dairy-free version of this salad?
Skip the cheddar and use a dairy-free mayo โ most standard mayo is already dairy-free, but check the label. The salad loses some richness without the cheese, so you might add an extra slice of bacon to compensate.