- Your cart is empty
- Continue Shopping
Crunchy Broccoli Salad (Keto, No Mayo) – Sugar Free Londoner
This is the best broccoli salad ever – crunchy, satisfying and naturally low carb. It comes together in just 10 minutes and works as a side dish or as a main meal.
This healthy, crunchy broccoli salad recipe is our new favourite! It has a bright and fragrant vinaigrette dressing, which is an lovely departure from your standard broccoli salad with mayo. It tastes crisp and fresh and absolutely delicious.
It is naturally keto friendly and pairs beautifully with both fish and meat. It is also filling and satisfying as a main meal thanks to all the fibre and healthy fats. In fact, I think it’s the most exciting way to eat broccoli EVER.
Low low carb salads? Also try my avocado chicken salad, this easy keto Caesar salad and my tuna egg salad.
Jump to:
What I Love About This Recipe
Low Carb – Regular broccoli salads contain hidden sugars in the dressing and often have high carb ingredients such as raisins, apple or cranberries. This is a keto broccoli salad recipe that has only 3.8g net carbs per serving.
Crunchy and Tasty – Crunchy broccoli, crispy bacon, toasted nuts the salty parmesan cheese are a wonderful combination and the dressing brings it all together. Simply yum.
Family-friendly and versatile– This is a salad the whole family will enjoy. It is also a great dish to bring along to a barbecue, picnic or potluck.
Ingredients
Let’s talk ingredients. You’ll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
- Broccoli – I used 2 broccoli heads. To save time, use prepared florets.
- Walnuts and Pumpkin Seeds – Add crunch, fibre and healthy fats to the salad.
- Bacon – I bought cooked bacon rashers, which I crumbled. Or, grill them at home.
- Parmesan – It looks prettiest shaved rather than grated. Buy a wedge of parmesan rather than the ready-made stuff, which does not hae much flavor.
- Basil – Fresh basil adds a fragrant note. I also like the salad with half basil, half chives.
BEST EVER BROCCOLI SALAD DRESSING
This is a bright, balanced dressing with olive oil, apple cider vinegar, mustard, garlic and spices. The smoked paprika adds an exciting kick.
Apple cider vinegar tastes quite mellow and naturally sweet. When I make the dressing with red wind vinegar, I sometimes add powdered sweetener as well. Taste the dressing and see whether you prefer any additional sweetness.
Instructions
It is simple to make keto broccoli salad. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
Toast the nuts and seeds in pan on a medium heat until golden, stirring a couple of times. Allow to cool, then chop the walnuts.
There is no need to add any oil to the pan!
STEP 2
Steam the broccoli florets until al-dente, then plunge them into a bowl of iced water to cool. Pat the broccoli dry with kitchen paper and chop the florets into small pieces.
STEP 3
Whisk the dressing ingredients together or shake in a tightly sealed jar until the vinaigrette emulsifies.
STEP 4
Add the chopped broccoli to a large mixing bowl with the crispy bacon, walnuts and pumpkin seeds, parmesan and herbs. Pour over the dressing and toss well to combine.
Katrin’s Top Tip
Don’t overcook the broccoli! We want it green and crunchy. It is absolutely essential to cool it in iced water immediately so it does not go soft.
Variations
Broccoli Options
There are many ways to tweak the broccoli in this salad. My personal fave is the way the recipe is written – steamed, then chopped.
RAW – Some people adore raw broccoli. I think it’s a little hard to digest, but it’s certainly healthy! Make sure you chop it very small because it is even crunchier than our al-dente broccoli.
SHREDDED – Shred the broccoli with a box grater or use broccoli rice from the store. It’s easiest to microwave this rather than steam. Unless, of course, you want to use it raw.
BROCCOLI SLAW – This is a great way to use the broccoli stems. Slice them into matchsticks with a julienne peeler.
Swaps and Add-Ins
- Creamy broccoli salad: Make my 5 minute mayonnaise instead of the vinaigrette dressing.
- Optional add-ins: Chopped red onions, sun-dried tomatoes (only one per serve as they are higher in carbs) or sugar free dried cranberries.
- Ingredient swaps: Try feta cheese or grated cheddar as an alternative to the parmesan. Or, use sunflower seeds and pecans instead of the walnuts and pumpkin seeds.
- Dairy-free: Use a dairy-free parmesan such as Violife.
- I can also recommend that you try the salad with cauliflower instead of broccoli. It’s a lovely alternative to my keto potato salad (which, of course, is a cauliflower salad with mayo!)
Serving Suggestion
You can eat this keto salad as a standalone meal. For a full dinner, pair it with a protein of your choice.
I can recommend my keto salmon or a white fish such as seabass or cod. A simple grilled chicken breast or steak would also be delicious.
Recipe FAQs
Is broccoli salad good for meal prep?
Yes. If you serve the salad on the same day, simply assemble it and store in the fridge. If you plan to serve it the following day, I recommend that you prepare all ingredients in advance (steam the broccoli, roast the nuts and seeds, mix the dressing) and store them separately. Assemble the salad right before serving. This way, the bacon, nuts and seeds stay crispy and fresh.
Can I microwave the broccoli?
Yes! After washing, place the broccoli florets in a microwave-safe bowl and cover. Microwave on high for 3-4 minutes. Check for doneness. Cool in an ice bath, then pat dry.
How many carbs per serving?
It’s 3.8g net carbs per serving if you eat this salad as a side. The recipe makes 4 side servings or 2 main meals at 7.6g net carbs each.
Storage
We normally eat this salad on the day we make it – it is that good. However, leftovers will stay fresh in an airtight container in the fridge for up to 3 days.
Not suitable for freezing.
More Broccoli Recipes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Best Broccoli Salad (Crunchy & Low Carb)
My broccoli salad with parmesan, bacon, nuts and seeds tastes fresh, crunchy and totally delicious. It is packed with healthy fats and has only 3.8g net carbs per serving. Makes a great lunch all on its own or pair with additional protein for dinner!
Instructions
-
Toast the nuts and seeds in pan for 3 – 4 minutes on a medium heat until golden, stirring a couple of times. Allow to cool, then chop the walnuts.
-
Steam the broccoli for 4 minutes until al-dente, then plunge into a bowl of iced water to retain the crunch. Pat dry on kitchen paper and chop the broccoli florets into 2cm pieces.
-
Whisk the dressing together or shake in a tightly sealed jar.
-
Add the broccoli to a large mixing bowl with all other ingredients. Pour over the dressing and toss well.
Notes
3.8g net carbs per serving. Makes 4 side servings of 1 ¼ cups each or 2 main course salads.
Store in the fridge for up to 3 days. Not suitable for freezing.
Optional add-ins: sugar-free dried cranberries, chopped red onions.
Option to use homemade mayonnaise instead of the vinaigrette.
Store in the fridge for up to 3 days. Not suitable for freezing.
Optional add-ins: sugar-free dried cranberries, chopped red onions.
Option to use homemade mayonnaise instead of the vinaigrette.
Nutrition
Calories: 348kcalTotal Carbohydrates: 7.7gProtein: 17.2gFat: 29.4gSaturated Fat: 7gFiber: 3.9gSugar: 1.8g
