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A serving of broccoli cauliflower salad sits in a white ceramic bowl on the white marble cooktop. The vibrant colors of the fresh vegetables, crispy bacon, and creamy dressing make it look appetizing and ready to enjoy.

Low Carb Broccoli Cauliflower Salad Recipe

This Low Carb Broccoli Cauliflower Salad with Bacon is a creamy, crunchy, and satisfying side dish packed with fresh veggies, crispy bacon, and a tangy mayo dressing—perfect for a keto-friendly meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 5
Course: Side Dish
Cuisine: keto, Low Carb
Calories: 235
Ingredients Equipment Method

Ingredients
  

  • 1 cup mayonnaise
  • 1 tablespoon Swerve or other sweetener
  • 2 tablespoons apple cider vinegar
  • 3 cups broccoli florets raw
  • 3 cups cauliflower florets raw
  • ½ red onion chopped
  • ½ cup cheddar cheese shredded
  • 8 oz bacon cooked and crumbled
  • ½ cup raw pecan pieces
  • salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl (for dressing)
  • Pan (for cooking bacon)
  • Chopping board and knife
  • Measuring spoons

Method
 

  1. Cook the bacon in a pan until crispy, then crumble it into pieces.
    Crispy bacon sizzles in a black skillet over the white marble cooktop. The strips are golden brown and glistening with rendered fat, ready to be crumbled into the salad.
  2. In a large mixing bowl, combine the broccoli, cauliflower, red onion, and cheddar cheese.
    A large glass mixing bowl sits on the white marble cooktop, filled with fresh broccoli florets, cauliflower florets, chopped red onion, and shredded cheddar cheese. A wooden spoon rests on the side, ready for mixing.
  3. In a small bowl, mix together the mayonnaise, Swerve, and apple cider vinegar until smooth.
    A small glass bowl on the white marble cooktop holds a creamy dressing mixture of mayonnaise, Swerve sweetener, and apple cider vinegar. A whisk actively stirs the dressing to a smooth, velvety consistency.
  4. Add the dressing to the vegetables and toss well.
    A glass mixing bowl on the white marble cooktop contains a fresh vegetable mixture as creamy dressing is being poured over it. A spatula is ready to toss the ingredients together for even coating.
  5. Stir in the crumbled bacon, pecans, and season with salt and black pepper to taste.
    Crumbled bacon and raw pecan pieces are sprinkled over the mixed salad in a glass bowl on the white marble cooktop. The toppings add a crunchy, savory contrast to the fresh veggies.
  6. Serve immediately or refrigerate for later use.
    A serving of broccoli cauliflower salad sits in a white ceramic bowl on the white marble cooktop. The vibrant colors of the fresh vegetables, crispy bacon, and creamy dressing make it look appetizing and ready to enjoy.