Keto Broccoli Salad with Bacon and Cheddar
Want a salad that's keto-friendy? Here's a recipe for a keto broccoli salad you can try at home.
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
- ¼ medium red onion thinly sliced, about 40g
- ½ cup cheddar cheese shredded, about 55g
- 4 slices bacon cooked and crumbled
Dressing Ingredients
- 4 tablespoons apple cider vinegar 60ml
- ½ cup mayonnaise full-fat, about 115g
- ¼ teaspoon salt or to taste
- ¼ 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 10–15 minutes if you prefer the flavours to meld slightly before serving.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Store the dressing separately and toss just before eating to prevent sogginess.
Make-Ahead: Blanch and chill the broccoli, cook and crumble the bacon, and mix the dressing up to 24 hours ahead. Combine everything just before serving.
Substitutions: Swap cheddar for Gruyère or pepper jack. Use turkey bacon for a leaner option. Greek yoghurt can replace half the mayo for a lighter dressing.
Pro Tip: Cook the bacon until deeply crisp — it will soften slightly once it meets the dressing, so starting extra-crunchy gives you the best texture. If cooking bacon from scratch, add 10 minutes to total time.
Do Not Freeze: The mayo-based dressing breaks when thawed, resulting in a watery, separated salad.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 8gProtein: 9gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 287mgPotassium: 248mgFiber: 2gSugar: 2gVitamin A: 567IUVitamin C: 61mgCalcium: 135mgIron: 1mg
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