Low Carb Broccoli Salad

Crunchy, creamy, and sweet—this low carb broccoli salad has it all! Fresh broccoli gets tossed with crispy bacon, sharp cheddar, crunchy walnuts, and a creamy, tangy dressing that brings everything together. A touch of sweetness from a sugar-free sweetener balances the flavors, and if you’re feeling a little indulgent, a handful of dried cranberries adds a chewy contrast (totally optional for a lower carb version). It’s the perfect make-ahead side for potlucks, BBQs, or just meal prepping something delicious for the week!

I’ve always loved a good broccoli salad, but the classic version is usually loaded with sugar—not exactly ideal when you’re keeping things low carb. So, I set out to create a version that keeps all the creamy, crunchy goodness but ditches the extra carbs. The biggest challenge? Nailing the dressing. Traditional recipes rely on sugar to balance out the tangy vinegar and mayo, but a little monk fruit or allulose does the trick without making it overly sweet. After a few test batches (and plenty of taste testing), I found the perfect balance.

The mix-ins were just as important. Bacon was a no-brainer because, well, bacon makes everything better. Cheddar adds that sharp, melty richness, while walnuts bring a satisfying crunch. The red onion gives it a little bite, and for those who like a hint of sweetness, dried cranberries do the job—though they’re easy to leave out if you want to keep the carbs as low as possible. I even tried a version with sunflower seeds instead of walnuts, which worked surprisingly well for a nut-free alternative.

After letting the final version chill in the fridge for an hour, I knew it was a winner. The flavors melded together perfectly, and the crunch of the fresh broccoli held up beautifully. This salad has quickly become one of my go-to side dishes because it’s so easy to throw together and works with just about anything—grilled chicken, burgers, or even on its own for a quick, satisfying lunch.

How to Make Low Carb Broccoli Salad

Ingredients You’ll Need For This Recipe

• 1 cup mayonnaise
• 2 tablespoon granulated sugar-free sweetener (like monk fruit or allulose)
• 1 tablespoon white vinegar
• 4 cups broccoli, chopped into bite sized pieces
• ¼ cup bacon, crumbled
• ¼ cup cheddar cheese, shredded
• ¼ cup red onion, chopped
• ¼ cup dried cranberries
• ¼ cup chopped walnuts

Step By Step Instructions

1. Chop the broccoli and onion.

2. Mix mayonnaise, sweetener, and vinegar in a medium bowl.

3. Add broccoli, bacon, cheddar cheese, red onion, dried cranberries, and walnut. Toss to combine.

4. Chill the salad for 1 hour, or until ready to serve.

Tips and Tricks

• Let it Chill – This salad gets better with time! Letting it sit in the fridge for at least an hour (or even overnight) allows the flavors to meld together and the dressing to coat everything perfectly.
• Chop It Small – Bite-sized broccoli pieces make every forkful easier to eat and ensure the dressing evenly coats everything. If you’re not a fan of raw broccoli’s crunch, you can blanch it for 30 seconds and then immediately rinse with cold water to soften it slightly.
• Customize It – Not a fan of walnuts? Swap them for sunflower seeds or slivered almonds. Want extra protein? Add grilled chicken or hard-boiled eggs. Prefer a little more tang? A squeeze of lemon juice or a dash of Dijon mustard in the dressing can take it up a notch!

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