I love a tasty broccoli salad! Traditional broccoli salad contains 1/2 cup of sugar and 3/4 cup of raisins which adds tons of sugar and carbohydrates. The traditional low carb version contains quite a bit of artificial sweetener.
My version contains neither sugar or artificial sweeteners. Frankly, it tastes great without either! If you still have a “sweet tooth” and want a bit of sweetness in the salad I recommend adding a diced apple as a good lower carb substitution.
The recipe makes approximately 5 1/2 cups of broccoli salad with only 2.2 g. net carbs per cup.
If you choose to add in the apple it raises the carb count to approx. 5.3 g. of net carbs per cup…still not bad. It is quite filling and satisfying and would be a good addition for any pot luck.
You can vary this recipe and make it a complete meal by adding 1 cup of diced cooked chicken breast. Doing this would lower the overall carb count to 1.7 g. of net carbs per cup ( or 4.6 g. of net carbs per cup if you added the apple).
5 cups of fresh diced broccoli florets cut into 1/2 inch pieces (adds 6.2 g. net carbs).
This is about 2 large stalks.
2 tablespoons of white wine vinegar (0 carbs)
1 cup of mayonnaise (I use the Dukes brand which has no sugar: 0 carbs)
10 slices of bacon (cooked, cooled, drained and chopped) (I used Applegate Naturals Sunday Bacon: 0 carbs)
1/4 cup of roasted de-shelled sunflower seeds (adds 4.8 g. net carbs – I used the salted seeds)
1 medium apple diced (optional – adds 21 g. net carbs)
In a large bowl, mix together well the vinegar and mayo with the broccoli florets (and the cooked chicken if your using it). Refrigerate at least 4 hours. Mix in the sunflower seeds, chopped bacon (and apple if your using it) right before serving.
This is how I cook my bacon in the oven (so easy – less mess)
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