Loaded Broccoli Cauliflower Salad (Low Carb)
A crunchy, creamy salad packed with fresh veggies, cheese, and bacon—this low-carb favorite is always a hit at parties and potlucks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes + chilling
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 cups fresh broccoli florets
3 cups fresh cauliflower florets
1 cup shredded cheddar cheese
½ cup cooked bacon, crumbled
½ cup red onion, finely diced
1 cup mayonnaise
2 tablespoons sour cream (optional, for extra creaminess)
1 tablespoon apple cider vinegar
1–2 tablespoons erythritol or keto-friendly sweetener (to taste)
Salt and pepper to taste
Instructions
Prep the Veggies:
Chop the broccoli and cauliflower into bite-sized florets. Rinse and pat dry thoroughly.
Make the Dressing:
In a bowl, whisk together the mayonnaise, sour cream (if using), apple cider vinegar, sweetener, salt, and pepper until smooth.
Combine Salad Ingredients:
In a large bowl, combine broccoli, cauliflower, shredded cheese, red onion, and crumbled bacon.
Toss Together:
Pour the dressing over the salad and toss well to coat everything evenly.
Chill and Serve:
Refrigerate for at least 1 hour before serving to let the flavors meld. Serve cold.
Notes
Use pre-cut florets to save prep time.
Add sunflower seeds or chopped nuts for extra crunch.
Store leftovers in an airtight container in the fridge for up to 3 days.
Easily make this dairy-free by omitting the cheese and using a vegan mayo.
