Follow these steps for a crisp, flavorful Low Carb Broccoli Salad:
- Prepare the Vegetables: Wash and chop the broccoli and cauliflower florets into bite-sized pieces. Chop the red onion and set aside.
- Cook the Bacon: Fry or bake the bacon until crispy. Drain on paper towels and crumble once cooled.
- Make the Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, honey, red wine vinegar, salt, pepper, and optional sugar. Adjust sweetness to taste.
- Assemble the Salad: In a large mixing bowl, combine broccoli, cauliflower, red onion, crumbled bacon, and Colby Jack cheese cubes. Pour the dressing over the mixture and toss gently to coat evenly.
- Chill: Cover the salad and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld and the vegetables to absorb the dressing.
- Serve: Garnish with additional bacon or cheese if desired and serve cold for maximum crunch and flavor.
Serving and Storage
This Low Carb Broccoli Salad is best served chilled. It’s perfect as a side dish at family dinners, holiday gatherings, or summer cookouts. The salad keeps well in the refrigerator for 3-4 days in an airtight container. Stir gently before serving, as the dressing may settle at the bottom.
For longer storage, keep the bacon separate until serving to maintain its crispness. This salad does not freeze well, as the vegetables and dressing lose their texture when thawed.
Tips
- Use Fresh Vegetables: Fresh broccoli and cauliflower provide the best crunch. Avoid frozen vegetables unless thawed and drained thoroughly.
- Adjust Sweetness: Honey and optional sugar can be reduced for a less sweet dressing.
- Bacon Alternatives: Turkey bacon or pancetta work as lower-fat alternatives while still delivering savory flavor.
- Cheese Options: Colby Jack is mild and creamy, but cheddar or Monterey Jack can be substituted for a slightly different flavor profile.
- Make Ahead: Prepare the salad the day before for potlucks or gatherings. Keep the dressing and salad separate until just before serving for maximum freshness.
Conclusion
This Low Carb Broccoli Salad proves that healthy eating doesn’t mean sacrificing taste. With crunchy vegetables, crispy bacon, flavorful cheese, and a creamy-sweet dressing, it’s a salad that everyone will enjoy, even those who aren’t watching their carbs. Quick to prepare and packed with vibrant textures and flavors, this salad is a versatile addition to any meal plan or table spread.
Whether served at a weekday dinner, family gathering, or summer barbecue, this salad balances freshness, creaminess, and a touch of sweetness, earning its spot as a crowd favorite. Easy to make ahead, easy to serve, and incredibly satisfying, it’s a dish you’ll want to keep in rotation all year long.
FAQ
Can I make this salad vegan?
Yes, substitute Greek yogurt with a plant-based yogurt, mayonnaise with vegan mayo, and omit the bacon or use a plant-based bacon alternative.
Can I use pre-cooked or leftover bacon?
Absolutely. Pre-cooked bacon works well. Just crumble and add directly to the salad before serving.
Can this salad be made without honey?
Yes, you can replace honey with a low-carb sweetener such as erythritol or omit it entirely for a less sweet version.
How long can I store this salad?
Store in an airtight container in the refrigerator for 3-4 days. Add bacon just before serving for best texture.
Can I add other vegetables?
Yes! Chopped bell peppers, cherry tomatoes, or shredded carrots make excellent additions and increase the crunch and color variety.