This is the best low carb broccoli salad — crunchy, slightly sweet, savory and satisfying in every bite. It’s an easy, healthy side dish you can make ahead for potlucks, parties, BBQs or simple meal prep.
This keto-friendly broccoli salad combines fresh broccoli florets with red onion, pecans, shredded cheddar and crispy bacon. The dressing is a creamy mayonnaise base brightened with apple cider vinegar and lightly sweetened with monk fruit, so you get the classic sweet-and-tangy flavor without the extra carbs.
Ingredients needed
For the salad
- 5 cups broccoli florets, cut into bite-sized pieces
- ¼ cup diced red onion
- ½ lb. bacon, cooked and chopped
- ¼ cup chopped pecans
- ¼ cup shredded cheddar cheese
For the dressing
- ⅔ cup mayonnaise (use a sugar-free or homemade mayo for lowest carbs)
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt, or to taste
- 2 tablespoons monk fruit sweetener (adjust to preference)
How to make it
Making this low carb broccoli salad is quick and straightforward.
1. In a large bowl, whisk together the mayonnaise, monk fruit, apple cider vinegar and salt until smooth.
2. Add the broccoli florets, diced red onion, cooked chopped bacon, chopped pecans and shredded cheddar to the dressing. Toss until everything is evenly coated.
3. You can serve the salad right away, but the flavors meld and the texture improves after chilling for at least an hour in the refrigerator.
4. Leftovers keep well for up to 2 days in the fridge; stir before serving. If you prefer a softer broccoli texture, blanch the florets for 1–2 minutes and immediately cool them in an ice bath before using.
Frequently asked questions
One serving of this low carb broccoli salad contains about 5 g of carbs. Exact values will vary with brands and portion sizes.
Choose mayonnaise with no added sugars. Homemade mayonnaise or store brands labeled keto or made with avocado oil are good options. Always check the nutrition label for hidden sugars.
Yes. Many cheeses are low in carbs — cheddar, feta, goat cheese and Swiss are common keto-friendly choices.
No. Raw broccoli works well in this salad for a nice crunch. If you prefer it softer, blanch florets in boiling water for 1–2 minutes then shock them in ice water to stop the cooking.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving to redistribute the dressing.
More healthy side dishes
If you enjoy low carb salads, try other simple sides like creamy coleslaw or a Greek-style cauliflower rice. These options pair well with grilled fish or chicken for light, nutritious meals.
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Low Carb Broccoli Salad
Amy Duska
Pin Recipe
Ingredients
For the salad
- 5 cups broccoli florets — cut into bite-sized pieces
- ¼ cup diced red onion
- ½ lb. bacon, cooked and chopped
- ¼ cup chopped pecans
- ¼ cup shredded cheddar cheese
For the dressing
- ⅔ cup mayonnaise
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- 2 tablespoons monk fruit sweetener
Instructions
- In a large bowl, whisk together the mayonnaise, monk fruit, apple cider vinegar and salt until smooth.
- Add the broccoli florets, red onion, bacon, pecans and cheddar to the dressing and toss to coat. Chill at least 1 hour for best flavor, or serve immediately if desired.
- Store leftovers in the refrigerator for up to 2 days. Stir before serving.