Broccoli Cauliflower Salad

    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.