yield: 6 to 8 servings
prep time: 20 minutes, plus 4 hours to chill
Broccoli salad is a classic that has shown up at potlucks for as long as I can remember. Mine is inspired by a broccoli salad recipe that I used to make for summer barbecues. It’s almost identical, except that I’ve added cauliflower and replaced the conventional sugar with a keto sweetener. It’s just as delicious. Take it to your next get-together; no one will ever know it’s keto.
• 3 cups chopped broccoli florets
• 3 cups chopped cauliflower florets
• ½ cup finely diced red onions
• 1 cup shredded sharp cheddar cheese
• ½ cup roasted and salted shelled sunflower seeds
• 10 slices bacon, cooked and crumbled
• 1 cup mayonnaise
• ¼ cup granular erythritol
• 1½ tablespoons apple cider vinegar
1. Put the broccoli, cauliflower, onions, cheese, sunflower seeds, and bacon in a large mixing bowl. Mix until well incorporated.
2. In a small bowl, mix together the mayonnaise, erythritol, and vinegar until well blended. Pour over the broccoli mixture. Toss until well combined.
3. Refrigerate the salad for at least 4 hours or overnight before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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