Loaded Broccoli Salad (Low-Carb): A Fresh, Flavor-Packed Side Dish Everyone Will Love

Why You’ll Love This Recipe

Loaded Broccoli Salad is one of those dishes that feels indulgent without straying from low-carb principles. It brings together crisp broccoli, savory bacon, creamy dressing, and sharp cheese in a way that tastes both refreshing and deeply satisfying. I enjoy making this salad year-round because it holds up well, travels beautifully, and pairs with almost any main dish. I once tried preparing it with a touch of Greek yogurt replacing some of the mayonnaise, and it still delivered the richness I wanted while feeling lighter. This recipe is ideal for potlucks, picnics, and weekday lunches because it can be made ahead and tastes even better once the flavors meld. Whether you are following a low-carb lifestyle or simply want a versatile vegetable dish, this Loaded Broccoli Salad never disappoints.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh broccoli florets
These form the crunchy base of the salad. Broccoli holds its texture well, even after being dressed, and provides a refreshing bite. You may chop the florets smaller for easier mixing and eating.

Bacon
Cooked and crumbled bacon adds irresistible smoky richness. Its saltiness balances the fresh vegetables perfectly. I have also tried using turkey bacon, which works well if you prefer a lighter option.

Cheddar cheese
Shredded cheddar brings sharpness and creaminess. Medium or sharp cheddar both melt nicely into the salad’s texture, but you can use white cheddar for a slightly earthier flavor.

Red onion
Red onion introduces a bit of heat and crunch. It brightens the overall taste. If you prefer a milder flavor, soaking the chopped onion briefly in cold water helps reduce sharpness.

Sunflower seeds
These seeds give the salad a pleasant nuttiness and additional crunch without adding many carbs. Toasted seeds deepen the flavor even more.

Mayonnaise
The creamy dressing begins with mayonnaise, which binds the ingredients smoothly. I occasionally substitute half with Greek yogurt for a tangier, lighter dressing.

Apple cider vinegar
A splash of vinegar balances the richness of the dressing, adding acidity and freshness. It helps the flavors blend evenly throughout.

Sweetener (low-carb or traditional)
A small amount of sweetener softens the tang of the vinegar and rounds out the dressing. Low-carb alternatives like erythritol work seamlessly here.

Salt and pepper
These essential seasonings enhance every ingredient and help marry the flavors into a cohesive salad.

Directions

Begin by preparing the broccoli. Rinse the florets thoroughly and pat them dry to avoid watering down the dressing. Chop them into small, bite-sized pieces. Place the broccoli in a large mixing bowl. Cook the bacon until crisp, then crumble it once cooled. Add the bacon, cheddar cheese, red onion, and sunflower seeds to the broccoli.

In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, sweetener, salt, and pepper. Adjust the sweetness and acidity to suit your preference. The dressing should be thick but pourable. Once blended, pour the dressing over the broccoli mixture.

Using a spatula or large spoon, gently fold the ingredients together until the salad is evenly coated. Take your time here—the dressing should cling to each piece without pooling at the bottom. Refrigerate the salad for at least 30 minutes to allow the flavors to develop. Before serving, give the salad a light stir and adjust the seasoning if needed. This dish tastes even better after resting, making it ideal for preparing ahead.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe typically serves 6–8 people as a side dish. Preparation takes about 15 minutes, while chilling ideally requires 30 minutes. Total time is approximately 45 minutes.

Storage/reheating

Store the salad in an airtight container in the refrigerator for up to four days. The flavors continue to develop over time, making leftovers particularly enjoyable. This dish does not require reheating and is best served cold. Freezing is not recommended, as the fresh broccoli and creamy dressing do not maintain their texture once thawed.

Variations and Customizations

Cheddar-Ranch Version
Add a tablespoon of ranch seasoning to the dressing for a more herb-forward, tangy flavor.

Cauliflower Blend
Replace half the broccoli with chopped raw cauliflower for a mixed-crunch salad.

Avocado Cream Salad
Fold diced avocado into the mixture just before serving for extra creaminess.

Spicy Twist
Add finely chopped jalapeño or a pinch of cayenne pepper to introduce heat.

Blue Cheese Upgrade
Swap cheddar for crumbled blue cheese to create a bolder, more robust flavor profile.

Nut Crunch Version
Replace sunflower seeds with chopped pecans or almonds for a richer crunch.

Smoky Paprika Dressing
Stir smoked paprika into the dressing for a subtle, warm depth.

No-Dairy Option
Use dairy-free cheese and a vegan mayonnaise to keep the dish low-carb and dairy-free.

Mediterranean Style
Add olives, a touch of lemon juice, and feta cheese for a refreshing twist.

Extra-Protein Boost
Stir in diced grilled chicken for a complete low-carb meal.

FAQs

Can I blanch the broccoli instead of using it raw?

Yes, a brief blanch followed by an ice bath softens the texture without losing crunch.

Can I make this salad the night before?

Yes, it stores very well and the flavors improve overnight.

Is turkey bacon acceptable for this recipe?

Yes, turkey bacon works and keeps the salad lighter.

Can I use white wine vinegar instead of apple cider vinegar?

Yes, it will provide similar acidity with a slightly milder flavor.

How do I keep the salad from becoming watery?

Ensure the broccoli is thoroughly dried before mixing.

Can I omit the sweetener?

Yes, but a small amount greatly balances the dressing.

Can I add hard-boiled eggs?

Yes, chopped eggs make the salad richer and more filling.

Is this recipe keto-friendly?

Yes, it fits well into a low-carb or keto lifestyle.

Can I prepare the bacon in advance?

Yes, cooked bacon keeps well in the refrigerator for several days.

Should the salad be stirred before serving?

Yes, a gentle stir helps redistribute the dressing evenly.

Conclusion

Loaded Broccoli Salad is a dependable low-carb side dish that brings together vibrant vegetables, smoky bacon, and a creamy dressing in a satisfying combination. Its adaptability makes it suitable for meal prep, gatherings, or simple weeknight meals. With minimal effort and endless possibilities for customization, this recipe delivers consistent flavor and texture every time. Whether you serve it alongside grilled meats or enjoy it on its own, this salad offers a refreshing yet hearty addition to your table.

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