Description
A satisfying, creamy, and flavorful low-carb salad using raw broccoli and cauliflower mixed with bacon, cheese, and a rich dressing.
Ingredients
Scale
- 4 cups raw broccoli florets, cut small
- 3 cups raw cauliflower florets, cut small
- 8 slices cooked bacon, crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup red onion, finely chopped
- 1/2 cup sunflower seeds or pumpkin seeds
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon erythritol or preferred keto sweetener
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: Cut the broccoli and cauliflower into small, bite-sized pieces. Place them in a large bowl.
- Add the mix-ins: Add the crumbled bacon, shredded cheddar cheese, chopped red onion, and seeds to the bowl with the vegetables.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sweetener, Dijon mustard, and garlic powder. Season generously with salt and pepper.
- Combine: Pour the dressing over the vegetable mixture. Toss gently until all ingredients are evenly coated.
- Chill: Cover the salad and refrigerate for at least 2 hours before serving. This allows the flavors to blend.
- Serve: Taste and adjust seasoning before serving cold.
Notes
- For a crispier texture, you can blanch the broccoli and cauliflower for 1 minute in boiling water, then immediately plunge into ice water before draining well.
- If you prefer a tangier dressing, increase the apple cider vinegar by one teaspoon.
- You can substitute the sunflower seeds with chopped pecans for a different flavor profile.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 12
- Cholesterol: 45