Low Carb Broccoli and Cauliflower Salad . 7 total and 5 net Carbs.
Updated: May 18
You will be familiar with this side dish if you have ever eating at a cafeteria , is seems to always on the line and more often than not I would put it on my tray . So simple to make and a very easy fit to the low carb life style. This recipe bacon and diced onions are added to the broccoli and cauliflower , some recipes include nuts or cheddar cheese , that can be up to you . The major change I have made is to blanch the broccoli and cauliflower prior to putting in the salad and while still crunchy it is more tender than raw and of course sterilized. But use raw if you want especially if you know how your vegetables were grown and you still have good teeth.
Low Carb, Keto Broccoli and Cauliflower Salad.
1 – Head of broccoli cut into bite sized pieces.
1- Head of cauliflower.
4 – Slices of bacon fried till crispy and then crumbled into bits.
½ - Medium red onion small diced.
1- Cup of mayonnaise, preferably homemade.
1 ½ - Tablespoon of white wine vinegar.
2 – Teaspoons lemon juice.
Salt and pepper to taste.
Hot pepper sauce. Optional.
Make your own Mayonnaise recipe .https://www.cheftylermacon.com/post/low-carb---keto-mayonnaise
This salad is commonly done with raw broccoli and cauliflower. However I like to quick blanch the vegetables in boiling salted water to sterilize them and make them a little tenderer for those of us who’s teeth are not as robust as they used to be when we were young. The instructions for Big Pot Blanching can be found here. https://www.cheftylermacon.com/post/big-pot-blanching-or-vegetables-the-french-way
In a mixing a bowl combine broccoli, cauliflower, bacon, red onion and stir or toss to combine.
Sprinkle over all with salt and pepper then stir or toss to combine.
In a smaller mixing bowl, combine mayonnaise, vinegar, lemon juice and hot pepper sauce and mix together. Taste and add hot pepper sauce as needed. (If using)
Pour dressing over the salad mixture and combine so that the dressing is evenly coating the vegetables.
Serve cold or at room temp.
Nutrition FactsServings 8.0Amount Per Servingcalories 250% Daily Value *Total Fat 24 g36 %Saturated Fat 4 g21 %Monounsaturated Fat 6 gPolyunsaturated Fat 13 gTrans Fat 0 gCholesterol 17 mg6 %Sodium 327 mg14 %Potassium 349 mg10 %Total Carbohydrate 7 g2 %Dietary Fiber 2 g9 %Sugars 3 gProtein 5 g9 %Vitamin A19 %Vitamin C67 %Calcium37 %Iron1 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.