This recipe is basically a giant bowl of delicious ingredients all tossed together.
Pretty awesome right?
At no additional cost to you, I make a small commission for purchases made through links in this post.Jump to Recipe
I come to you with another classic… I’m going to run out of classics soon! I’ve been making a variation of this epic salad for quite a few years now. The original has sugar and dried cranberries, but this one is just as good because it’s guilt free!
How do you feel about broccoli? Broccoli is one of my biggest weaknesses.
I actually crave broccoli when I haven’t included it in my diet in a day or so. That’s when this salad usually ends up as the star of the dinner table.
I need ALL the broccoli!
Just a giant bowl of it!
And while I’m at it, why not some crispy bacon? Maybe some aged cheddar cheese? Perhaps some kale and roasted sunflower seeds all tossed together in a sweet and creamy vinaigrette? If you’re a broccoli lover as well I’m sure I had you at giant bowl of broccoli.
What’s in a Low Carb Broccoli Salad?
This Low Carb Broccoli Salad has (you guessed it) broccoli, kale, cheddar cheese, bacon, green onion and roasted sunflower seeds. The dressing is made with powdered erythritol, white wine vinegar, mayonnaise and sour cream.
How to make Low Carb Broccoli Salad
Besides how yummy it is, this Low Carb Broccoli Salad is also amazing because of how quick it is to throw together.
Heat a skillet on medium and fry some sliced bacon until crispy then set aside to cool.
While the bacon is cooking, whisk powdered erythritol and white wine vinegar in a medium bowl until the erythritol has dissolved. Whisk in mayonnaise and sour cream until fully combined.
Chop the broccoli, kale, cheese, green onion and bacon. Toss everything into the mixing bowl along with the sunflower kernels and using a spatula, mix until the dressing has been coated evenly amongst the veggies.
Serve and enjoy!
How long will Low Carb Broccoli Salad last?
This is one of those rare salads that will actually keep in the fridge for a couple of days and still taste great! I have eaten it up to three days after I originally made it and it was still good. The kale eventually gets soggy but again, this takes a couple of days to happen.
If you plan on making it a couple of days ahead of time and want it to be as fresh and crisp as possible, you can always prep your veggies then combine the kale, broccoli, green onions, bacon, cheddar and sunflower seeds together. The dressing can be made and kept in a separate dish, then mixed with the other ingredients right before you want to serve it.
What goes with Low Carb Broccoli Salad?
There are infinite dishes that pair beautifully with this Low Carb Broccoli Salad, but here are a few of my low carb favourites:
- Pesto Chicken Rollup
- Chicken Caesar Salad Lettuce Wraps
- Burgers and Sandwiches like these: Slow Cooker Pulled Chicken, Greek Turkey Burger, Turkey, Bacon Cheddar and Avocado Sandwich, Chipotle Chicken Burger, Turkey Burger
- Lemon Herb Chicken Thighs
Tips and Tricks
Here is a list of a couple of tips and tricks I’ve come up with over the years of making this salad:
- Make sure the bacon is nice and crispy, not soggy and undercooked, otherwise it will get lost in the salad.
- Because the sauce is thick and creamy, I find a spatula works well to toss everything together.
- I use powdered erythritol because it will easily dissolve into the vinegar whereas the granular is difficult to dissolve.
Love this? Try these other low carb recipes next:
Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest recipes!
Low Carb Broccoli Salad with Bacon, Cheddar and Kale
- 4 strips bacon
- 2 tbsp powdered erythritol
- 2 tbsp white wine vinegar
- 3 tbsp sour cream
- 1/3 cup mayonnaise
- 1 large or 2 medium heads broccoli (about 3.5 cups diced)
- 2 leaves kale
- 100 grams aged white cheddar cheese
- 1/4 cup roasted & salted sunflower kernels
- 2 tbsp green onion
- Heat a skillet on medium heat and once hot, add the bacon and cook until nice and crispy. Set aside to cool.
- In a mixing bowl whisk the white wine vinegar together with the powdered erythritol until the erythritol is completely dissolved. Whisk in sour cream and mayonnaise.
- Chop the broccoli, kale, cheese, green onion and bacon. Toss everything into the mixing bowl along with the sunflower kernels and using a spatula, mix until the dressing has been coated evenly amongst the veggies.