This Keto Broccoli Salad with Bacon is my idea of perfection. It’s crunchy and full of flavor – perfect for bringing to a barbecue or a side for any night of the week.
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Summer is coming (thank goodness), and that means it’s nearly barbecue season. And barbecue season means broccoli salad season!
I don’t know about you, but that’s my favorite time of the year.
We put in a pool a few years ago and ever since, backyard life is the only life for me.
There is nothing better than taking a nap in the pool on a quiet weekday, except for maybe having a backyard full of people and something delicious on the grill every weekend. Our ranch grilled chicken is a current favorite.
Along with our keto coleslaw and keto deviled eggs, this low carb broccoli salad recipe is always a hit! Same goes for our cauliflower potato salad (also with cheddar and bacon…are you sensing a theme??).
Ingredient Notes
Broccoli – Use raw fresh chopped broccoli florets for this recipe. You can buy them pre-chopped from the store or chop a head yourself, but don’t use frozen broccoli.
Cheese – I like the taste of cubed sharp cheddar cheese in this keto broccoli salad! Shredded cheddar would also work, but the little cubes are divine.
Onion – I’ve added diced red onion to this recipe. Soak it in cold water for 10 minutes if you’d like a less sharp flavor.
Almonds – You know those thinly sliced almonds you can buy at the store? Buy them. And use them in this recipe, because it adds a perfectly crunchy texture and flavor! Don’t have any thin sliced almonds? Try using some sunflower seeds for a similar crunch.
Bacon – This is keto broccoli salad with bacon, so we can’t forget that. I use a half of a pound of bacon and fry it crisp. It lends the perfect salty, smoky bite to the keto broccoli salad. You can prepare it ahead of time to make things easier.
Dressing – The usual broccoli salad recipe seems to have a sweeter sauce that’s full of sugar. This one does not! This is just a quick and easy mix of mayo, sour cream, ranch seasoning, and vinegar! It’s a creamy, flavorful dressing. You can also try using my homemade ranch dressing recipe which has a few other ingredients for even more flavor.
“This is the best broccoli sald I have ever tried!! This will be my summer salad for sure. I do switch up nuts to Sunflower seeds from time to time.” – Jennifer
How To:
- Salad: Combine all of the ingredients for the base of the salad in a large mixing bowl.
- Dressing: Stir together the dressing ingredients in a small bowl.
- Combine: Pour the dressing over the salad and stir to coat.
FAQs:
Yes, you could prepare this recipe ahead of time though I would recommend leaving out the bacon and the almonds until just before you serve it, otherwise they’ll lose some of their crispiness.
Yes, this recipe should keep for at least 3 days if covered in the refrigerator. As mentioned above though the bacon and almonds may lose some of their crispiness when being stored.
Yes, or at least it should be if you’re using gluten free mayonnaise and ranch seasoning.
Sure! It’ll have a little bit of a different flavor but it’ll work just as well.
MORE EASY LOW CARB SALAD RECIPES!
- Avocado Egg Salad
- Vegetable Salad
- German Cucumber Salad
- Jalapeno Popper Chicken Salad
- Italian Cauliflower Salad
- Cucumber Tomato Feta Salad
Give this one a try and let me know…is this the best broccoli salad recipe ever or what?
Broccoli Salad with Bacon
Ingredients
- 8 cups chopped broccoli florets
- 6 ounces sharp cheddar cut into small cubes
- ¼ cup diced red onion
- ¼ cup thinly sliced almonds
- 8 slices bacon fried and crumbled
- ½ cup mayo
- ¼ cup sour cream
- 2 tablespoons ranch seasoning mix
- 1 teaspoon white distilled vinegar
Instructions
- Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
- Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
- Pour the dressing over the broccoli salad and stir well to coat.
- Serve immediately.
Tips & Notes:
Nutrition Information:
Christina says
Can you use actual ranch dressing instead of a packet?
Karly Campbell says
Sure!
Barbara says
It would be nice to know the serving size unless I missed it somewhere
Karly Campbell says
The nutrition is based on this serving 10. I didn’t measure by volume.
Debbie says
Do you use the dry ranch packet seasoning??
Karly Campbell says
Yep!
Sonya Sayad says
I added cucumber and sunflower seeds, was so delicious
Karly Campbell says
Great additions!
Polly Nash says
Hey, I love all your recipes! I’m making this salad tonight, but I will add a couple of tablespoons(or more) of G.Hughs sugar free honey mustard- it will give it that sweet kick usually found in the traditional cold broccoli salad- maybe shaved parm instead of cheddar.Thankyou!
Karly Campbell says
Sounds like a great addition. 🙂
Just A Mom says
FANTASTIC idea!! Thanks for sharing ~ I was trying to figure out how to tweak it to have a little sweet something!!
Nina says
THANK YOU FOR THIS RECIPE! I HATE raw broccoli as it’s too hard & lacks flavor so I lightly cooked the florets in 2 inches of water with salt, pepper, & 2 cloves of minced garlic. I then drained the florets & added ice cubes and ice water to stop them from cooking further.
I cut the cheddar into much smaller cubes (saves calories from too much cheese) and followed the recipe (minus adding a little salt & pepper to kick up the flavor once done).
I see why you like this salad! It is delicious. Can’t wait to share it with others (with lightly cooked broccoli, not raw).
Just A Mom says
I was curious how it would turn out with slightly blanched broccoli!!
How tender was the broccoli??
Like could you easily push a fork through it??
Depending on actual water temp could determine how long to cook it. So trying to get an idea of the texture.
Thank you ~
Barbara Ball says
Where are the instructions for the homemade ranch seasoning mix?
Karly Campbell says
Hi Barbara! You can use the seasoning packet with the mayo, sour cream, and vinegar or you could use my homemade ranch dressing.
Mary says
Do you put the dressing in right away if you’re not going to eat it right away? I know you said to hold out the bacon. Thanks.
Karly Campbell says
The dressing should be fine right away, but you could hold out if you’re worried about it.
Anne says
if using frozen thawed broccoli,would you blanch it?
Karly Campbell says
I would not make this with frozen broccoli. The texture won’t be right.
Amanda says
Hi, is there anything you would recommend to swap for the sliced almonds if you aren’t a fan of nuts? Thanks for all your great recipes!
Karly Campbell says
Not sure how you feel about sunflower seeds, but those would be another good choice. Otherwise, you could leave them out.
Cherlyn says
This was delicious! I added an extra tsp. vinegar (used apple cider vinegar) and a single serving packet of Stevia.
Mary Frances says
The nutritional stats at the top of the recipe differ from those at the bottom. Which are right?
Karly Campbell says
Sorry about that! The ones at the bottom should be correct as they’re calculated automatically when I input the ingredients. I’ve removed the other – those were there before my recipe card could do the calculation. 🙂
Sara says
Made this last night and it was a big hit, even among our high-carbing friends 🙂
Teresa Bates Barclay says
Do you leave the broccoli raw or cook first?
Thanks!
Teresa
Karly Campbell says
The broccoli is raw.
Libby S. says
Substituting Greek yogurt for the mayo/sour cream… would that be okay with the vinegar?
Karly Campbell says
Should be fine! 🙂
Stephanie says
Is there measurements for a smaller portion
Karly Campbell says
You could halve the recipe if you wanted.
Sally J says
could you use shredded cheddar instead of cubed?
Karly Campbell says
Sure! Whatever you like would be fine.
Karen Read says
We loved this salad. A definite keeper!!
Jeannie Lee says
My husband doesn’t eat cold cheese of any kind. What could I use in the place of the cold cheese?
Karly Campbell says
I suppose you could just leave it out.
Jennifer Markee says
What is the reason for the white vinegar can it be left out?
Karly Campbell says
It gives it a tangier flavor and cuts the richness a bit. You can leave it out if you like.
A says
Shredded carrots?
Anne Stanley says
Would it be alright to use pecans instead of almonds?
Karly Campbell says
Sure!
Jennifer says
This is the best broccoli sald I have ever tried!! This will be my summer salad for sure. I do switch up nuts to Sunflower seeds from time to time.
Karly Campbell says
Sunflower seeds would be perfect here! 🙂