Jump to Recipe
Keto Broccoli Bacon Slaw is a raw broccoli salad tossed with crispy bacon, sharp cheddar, and a tangy mayo dressing that skips the sugar. No cooking involved beyond crisping the bacon, and it comes together in about 15 minutes plus a short chill.
I make this one on repeat because it holds up in the fridge better than a lettuce-based salad. The broccoli stays crunchy for days instead of going limp and sad.
This version skips the sugar and raisins you’d find in a deli-style broccoli salad. The dressing uses erythritol instead, so it stays low-carb without losing the sweet-tangy balance.
It’s crunchy. Smoky from the bacon. A little tangy from the vinegar and mustard. Good on its own or piled next to grilled chicken.
Why You’ll Love This Recipe
- Stays crunchy in the fridge for up to 4 to 5 days
- Around 8g carbs per serving, no sugar in the dressing
- No oven needed, just a skillet for the bacon
- Packs well for lunch since there’s no lettuce to wilt
Ingredient Notes
- broccoli florets: Chop it fine, almost rice-sized, so it holds the dressing without turning soggy. Fresh works better than frozen here since frozen releases too much water.
- bacon: Regular pork bacon gives the most crunch. Turkey bacon works too, just cook it a bit longer to get it fully crisp.
- red onion: Adds a sharp bite. Swap in thinly sliced green onion if you want something milder.
- sharp cheddar: Shred it yourself for better texture than the pre-shredded bags, which can coat everything in a starchy film.
- sunflower seeds: Adds crunch and holds up fine for meal prep. Pepitas or chopped pecans work as a swap.
- mayonnaise: Use full-fat mayo for the creamiest dressing. Avocado oil mayo works if you want to skip soybean oil.
- apple cider vinegar: Gives the dressing its tang. White vinegar or lemon juice work in a pinch.
- granulated erythritol: Keeps the dressing sweet without sugar. Swap in the same amount of monk fruit sweetener if that’s what you have.
Crunchy Keto Broccoli Bacon Slaw with Crispy Cheddar
Ingredients
Method
- Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, flipping once, until deep brown and crisp.
- Drain the bacon on paper towels, then crumble it into small pieces once it’s cool enough to handle.
- Chop the broccoli florets fine, almost rice-sized, using a chef’s knife or a food processor pulsed a few times.
- Add the chopped broccoli, diced red onion, shredded cheddar, sunflower seeds, and crumbled bacon to a large mixing bowl.
- In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, dijon mustard, erythritol, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the broccoli mixture and toss well with a spoon until every piece is coated.
- Cover and chill for at least 15 minutes to let the flavors settle before serving. Taste and adjust salt if needed.
- Toss once more just before serving and top with any extra bacon crumbles.
Notes
- Pat chopped broccoli dry before mixing to avoid a watery dressing.
- Crumble bacon while it’s still warm so it stays crisp.
- Taste the dressing before tossing, add more vinegar if you want more tang.
- Chill at least 15 minutes so the flavors settle before serving.
Tips for Success
- Chop the broccoli fine, about rice-sized pieces, so it holds the dressing without going soggy.
- Cook the bacon until it’s deep brown and shatters when you bite it, that’s your crunch cue.
- Whisk the dressing well before tossing so the erythritol dissolves instead of tasting grainy.
- Keep dressing separate from the slaw if prepping ahead, then toss right before serving.
- Pat chopped broccoli dry with a towel first if it feels wet from rinsing.
Variations
- Add sliced jalapeño and swap cheddar for pepper jack for a spicy version.
- Stir in diced avocado right before serving for a creamier bite.
- Use turkey bacon instead of pork bacon to cut the fat by roughly half.
Storage and Reheating
Keto Broccoli Bacon Slaw keeps in an airtight container in the fridge for 4 to 5 days. The broccoli stays crunchy since it’s raw, though the sunflower seeds soften slightly by day 3.
Skip the freezer here. The mayo-based dressing separates and turns watery once thawed, so this one is a fridge-only dish.
If you’re meal prepping, store the dressing in a separate container and toss it in right before you eat. That keeps everything crisp until you’re ready to serve it.
Serving Suggestions
Keto Broccoli Bacon Slaw sits well next to grilled chicken thighs, keto bacon-wrapped asparagus bundles, or a seared pork chop. The smoky bacon and tangy dressing balance out plainer proteins.
Pack it in a lunch container with a hard-boiled egg for a quick low-carb lunch. It travels fine since there’s no lettuce to wilt.
For a cookout, set it out next to burgers, minus the bun, alongside baked feta with pesto and tomatoes, or spoon it over pulled pork for crunch and acidity.
FAQ
Why is my Keto Broccoli Bacon Slaw watery?
Watery slaw usually means the broccoli released moisture or you dressed it too far ahead. Chop the florets fine and pat them dry with a towel before mixing, and add the mayo dressing within an hour of serving. If you’re prepping ahead, keep the dressing separate until you’re ready to eat.
Can I use Greek yogurt instead of mayo in this broccoli bacon slaw?
Yes, plain full-fat Greek yogurt works in place of mayo, though the dressing turns tangier and thinner. Use the same amount, about 75g / 1/3 cup, and add an extra pinch of salt since yogurt is less rich. Half yogurt, half mayo is a good middle ground.
How long does Keto Broccoli Bacon Slaw last in the fridge?
It keeps for 4 to 5 days in an airtight container in the fridge. The bacon and cheddar hold up fine, though the sunflower seeds lose some crunch after day 3. Don’t freeze it, the mayo dressing separates once thawed.
What goes well with Keto Broccoli Bacon Slaw?
Grilled chicken thighs, seared pork chops, or bunless burgers all work well with this slaw. The smoky bacon and tangy dressing cut through richer, plainer meats. It also holds up in a lunch box next to a hard-boiled egg.
Is Keto Broccoli Bacon Slaw dairy free?
No, this slaw contains dairy from the shredded cheddar. Leave the cheese out or swap in a dairy-free shredded cheese alternative to make it dairy free. The rest of the ingredients, including the mayo dressing, don’t contain dairy.
What’s the difference between this and regular broccoli salad?
Regular broccoli salad usually has sugar, raisins, and sometimes pasta mixed in. This version skips all of that and uses erythritol instead of sugar, plus no dried fruit, to keep it low-carb. The bacon, cheddar, and sunflower seeds stay the same in both.
