Keto broccoli cauliflower salad is the creamy potluck classic with a low-carb makeover – crisp broccoli and cauliflower, sharp cheddar, salty bacon, and sunflower seeds in a tangy, sugar-free dressing. Nobody at the barbecue will guess it is keto. The trick is giving it a long chill so the flavors can come together.
Remember that incredible, creamy broccoli salad that’s the star of every potluck and summer barbecue? This is it, but with a brilliant keto-friendly makeover! I’ve swapped in some cauliflower for extra texture and ditched the sugar for a keto sweetener, but I kept all the good stuff: crisp veggies, sharp cheddar, salty bacon, and crunchy sunflower seeds, all tossed in a tangy, dreamy dressing. Trust me, you can bring this to any gathering, and no one will ever guess it’s low-carb. It’s just that good.
Ingredients
• 3 cups / 300g (10.6 oz) chopped broccoli florets
• 3 cups / 300g (10.6 oz) chopped cauliflower florets
• ½ cup / 75g (2.65 oz) finely diced red onion
• 1 cup / 113g (4 oz) shredded sharp cheddar cheese
• ½ cup / 64g (2.26 oz) roasted and salted shelled sunflower seeds
• 10 slices bacon, cooked and crumbled
• For the Dressing
• 1 cup / 220g (7.8 oz) mayonnaise
• ¼ cup / 48g (1.69 oz) granular erythritol
• 1½ tablespoons / 22ml (0.7 fl oz) apple cider vinegar
Instructions
1. In a large mixing bowl, combine the chopped broccoli florets, cauliflower florets, diced red onion, shredded cheddar cheese, sunflower seeds, and crumbled bacon. Gently toss to distribute all the evenly.
2. To make the dressing, whisk together the mayonnaise, granular erythritol, and apple cider vinegar in a separate small bowl until smooth and the sweetener has dissolved. Pour the dressing over the broccoli mixture and toss everything together until the salad is evenly coated.
3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the flavors to meld together. Serve chilled.
Nutritional Information
• Recipe Information
• Yield: 6 to 8 servings
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Calories: 350 kcal
• Net Carbs: 5g (0.18 oz)
• Protein: 10g
• Fat: 32g
• is an estimate per serving, assuming 8 servings.
Pro Tips
• Don’t skip the chilling time! Letting the salad rest for at least 4 hours allows the dressing to soften the veggies slightly and all the flavors to meld together beautifully.
• For maximum crunch, reserve the crumbled bacon and sunflower seeds and stir them in just before serving.
• If you prefer a more tender-crisp texture, you can quickly blanch the broccoli and cauliflower in boiling water for 1-2 minutes, then immediately plunge them into an ice bath to stop the cooking. Dry them thoroughly before adding to the salad.
FAQ
Q: Can I make this keto broccoli salad ahead of time
A: Yes, this salad is ideal for making ahead. The recipe recommends refrigerating it for at least 4 hours, or even overnight, to allow the flavors to fully develop and meld together.
Q: How do I keep my broccoli salad extra crunchy
A: For the best texture and maximum crunch, hold back the crumbled bacon and sunflower seeds. Add them to the salad and toss just before serving.
Q: Is this broccoli salad suitable for a keto diet
A: Absolutely. This recipe is specifically designed to be keto-friendly. It uses erythritol instead of sugar and contains only 5g (0.18 oz) of net carbs per serving.
Q: Can I use frozen broccoli and cauliflower
A: For the best crisp texture, fresh broccoli and cauliflower are highly recommended. Frozen vegetables will release too much water and result in a soggy salad.
Pro Tips
- Reserve the crumbled bacon and sunflower seeds and stir them in just before serving so they keep their full crunch against the creamy dressing.
- Do not skip the chilling time – at least 4 hours, preferably overnight, lets the dressing soften the veggies slightly and the flavors meld together.
- For a more tender-crisp texture, blanch the broccoli and cauliflower in boiling water for 1-2 minutes, then plunge them into an ice bath and dry them thoroughly before mixing.
- Whisk the dressing until the granular erythritol has fully dissolved – granules left behind make the dressing gritty.
- Chop the florets into small, bite-sized pieces so every scoop gets a little of everything: veggie, cheddar, bacon, and seeds.
Frequently Asked Questions
How long does this salad need to chill?
At least 4 hours in the refrigerator, though overnight is even better. That resting time is what turns a bowl of dressed vegetables into real potluck salad.
Is it keto-friendly?
Yes – about 5g net carbs per serving (assuming 8 servings) with 32g of fat and 10g protein, and the dressing is sweetened with granular erythritol instead of sugar.
Can I make it ahead for a party?
That is exactly what it is built for. Mix everything but the bacon and sunflower seeds, chill overnight, and stir those in just before serving for maximum crunch.
Can I use raw broccoli and cauliflower?
Yes, raw gives the classic crunch. If you prefer tender-crisp, blanch the florets 1-2 minutes, shock them in an ice bath, and dry them thoroughly before dressing.
Recipe card below.
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Keto Broccoli Cauliflower Salad
Ingredients
Method
- In a large mixing bowl, combine the chopped broccoli florets, cauliflower florets, diced red onion, shredded cheddar cheese, sunflower seeds, and crumbled bacon. Gently toss to distribute all the evenly.
- To make the dressing, whisk together the mayonnaise, granular erythritol, and apple cider vinegar in a separate small bowl until smooth and the sweetener has dissolved.
- Pour the dressing over the broccoli mixture and toss everything together until the salad is evenly coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the flavors to meld together.
- Serve chilled.
- Don't skip the chilling time!
- Letting the salad rest for at least 4 hours allows the dressing to soften the veggies slightly and all the flavors to meld together beautifully.
