Alright, picture this: a crunchy, colorful bowl packed with all the good stuff that makes your taste buds do a happy dance—without the carb overload. This loaded broccoli cauliflower salad low carb style is like a party in your mouth, featuring crisp veggies, creamy dressing, and a little bacon crunch to take it over the top. I love making this when I need something fresh, filling, and totally satisfying that doesn’t leave me feeling weighed down. Plus, it’s super easy to throw together—even on a busy weeknight or when you want to impress friends without sweating over the stove. Trust me, once you taste this, it’ll become a staple in your salad rotation.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
3 cups broccoli florets (chopped bite-size)
3 cups cauliflower florets (chopped bite-size)
4 slices bacon, cooked and crumbled
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped red onion
1/4 cup sliced almonds (optional, for extra crunch)
2 green onions, thinly sliced
For the Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp erythritol or your preferred low-carb sweetener (optional)
Salt and pepper to taste
How I Make It
Step 1:
Start by chopping your broccoli and cauliflower into bite-sized florets. You want pieces that are easy to chew but still have some firmness, so the texture holds up well in the salad. Place them in a large mixing bowl.
Step 2:
Cook your bacon until crisp—either in a skillet or the oven—then drain on paper towels and crumble into small bits. The bacon adds such a smoky crunch that pulls everything together.
Step 3:
In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and sweetener until smooth. Season with salt and pepper to your liking.
Step 4:
Add the chopped red onion, sliced almonds, green onions, shredded cheddar, and bacon to the broccoli and cauliflower bowl. Pour the dressing over everything.
Step 5:
Gently toss the salad until all the veggies and mix-ins are well-coated with the creamy dressing. Be careful not to overmix to keep the salad vibrant and crisp.
Step 6:
For best flavor, refrigerate the salad for at least 30 minutes before serving so the flavors can meld together beautifully.
Variations & Tips
Swap cheddar for feta or blue cheese for a tangier twist.
Add chopped hard-boiled eggs for extra protein.
Use walnuts or pecans instead of almonds for different crunch.
For a dairy-free version, substitute mayo with avocado mayo and skip the cheese.
If you want it spicier, stir in a pinch of cayenne or hot sauce into the dressing.
How I Like to Serve It
This salad is perfect alongside grilled chicken or steak for a low-carb summer supper. It also shines at potlucks or holiday gatherings as a crunchy, creamy side dish that everyone will sneak seconds of. I love bringing it on picnics or BBQs because it’s easy to transport and stays fresh for hours.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freshen up with a quick stir before serving.
Because the raw veggies hold their crunch well, no reheating needed.
Closing: This loaded broccoli cauliflower salad never fails to impress with its satisfying crunch and creamy flavor—every bite feels like a little celebration in your mouth!
