Ingredients
Scale
- 1 large head of broccoli, chopped
- 1 large head of cauliflower, chopped
- 1 cup cooked bacon, crumbled
- 1/2 cup red onion, finely chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sweetener (erythritol or your preferred low-carb option)
Instructions
- Step 1: In a large bowl, combine the chopped broccoli, cauliflower, crumbled bacon, red onion, and shredded cheddar cheese.
- Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and sweetener until well combined and smooth.
- Step 3: Pour the dressing over the broccoli and cauliflower mixture.
- Step 4: Stir well to ensure all the vegetables are evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Before serving, stir the salad again. Serve chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but note the veggies might soften slightly over time.
- This salad is best served chilled, so skip the reheating and enjoy it straight from the fridge to keep the crunch!
- For a pop of color and added nutrients, consider adding some chopped fresh parsley or chives just before serving.
- To prevent a soggy salad, add the dressing right before chilling; this keeps the broccoli and cauliflower crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American