Need a quick side dish? Try this Broccoli Salad! It’s keto and low-carb friendly, and best of all, it’s incredibly quick to make (especially if you have some bacon that’s already been cooked or even some pre-cooked, pre-packaged bacon).
I always struggle with what to bring to a cookout – something super sugary pie that everyone will want to eat? How about some lettuce to wrap the burgers and make everyone look at you cross-eyes? Or, just say eff it and bring some super tasty nacho chips?
NEIN TO ALL! We can do better! Enter this broccoli salad.
I had a barbecue to attend that was going to be patronized by many – low-carbers and high-carbers alike. Thus, I needed something that could fill my macros and be just as tasty for everyone else. Out of the desire for macaroni salad crossed with potato salad sans the carbs, resulted in this beauty of a recipe.
This Broccoli salad has enough tang, cream, sweet, and crunch to satisfy all the flavor profiles and textures you could imagine. When in doubt, I always like to revert to a lesson I learned from Samin Nosrat (author of Salt, Acid, Fat, Heat), which is just that: food can have layers of flavor, and if you can hit the four pillars: saltiness, fat, acidity, and spiciness, you will likely end up with something great.
Do you need to cook the broccoli?
Nope! This broccoli is as raw as can be, which is one of the reasons the recipe is so quick to make. You’ll have to trust me on this raw broccoli stuff – mostly because I absolutely hate raw broccoli. It’s oddly crunchy, the florets have a weird texture – I’ve never understood why broccoli is served with ranch dressing on veggie platters.
BUT… the raw broccoli in this dish is superb. It’s just the right amount of crunch along with the bacon for an oh-so-goodness side dish!
How long is this broccoli salad good for in the refrigerator?
5-7 days tops – mostly based on experience. When creating the recipe, I ended up making an enormous batch. Regardless of how much we ate, it seemed like we never made a dent to the amount of salad. After a week of constant consumption, it seemed to still be good to eat. However, I wouldn’t push it much longer than that. Broccoli can last a while in the fridge, but when it goes gnarly, it goes gnarly quick. If for some reason you smell that ‘starting-to-go-bad’ broccoli smell, I’d suggest tossing it into the compost heap. And if you don’t have a compost heap, just throw it into your least favorite neighbor’s trash and watch them squirm.
How do you cut the broccoli?
For the salad, it is best to cut the broccoli into bite size pieces! If you have an entire head of broccoli, start by cutting off the stem as close to the florets as you can. If you cut off the outer layer of the stem, the inside is incredibly soft and flavorful. Cut those insides into small pieces and for the florets, cut at base of each ‘branch’ (for lack of a better word) and keep cutting until you have small bite sized pieces.
If I use precut florets, I try to cut lengthwise so that each piece has a section of floret and a section of stem, but that can depend on the person eating it. Some people hate the stem, some people hate the florets. Adjust accordingly.