Sweet and Sour Broccoli Salad (Video)
Low-Carb Sweet and Sour Broccoli Salad is a classic I’d never get tired of, and this favorite broccoli salad with bacon, cheese, and pecans is also low-glycemic, gluten-free, and kid-friendly! Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make Sweet and Sour Broccoli Salad!
Mother’s Day is this weekend, so it seems like a good time to remind you of this favorite Sweet and Sour Broccoli Salad that’s perfect for any kind of party or holiday. I wonder sometimes why certain recipes become classics that people make over and over, and this is definitely one of those recipes everyone loves. I’ve been making Sweet and Sour Broccoli Salad (and improving the recipe) for more than ten years now, and I think this version is the best one yet!
Through the years I experimented with different sweeteners, used more or less bacon, switched raisins for pecans, and even tried a version where the broccoli was finely chopped (which was really good, if you prefer that variation.) These days I make the yummy mayo-based dressing for this salad with mostly Granulated Stevia and just a little brown sugar for great flavor and a dressing that’s still really low in carbs, but if you’re limiting carbs too strictly to use even that small amount of brown sugar, use any sweetener of your choice in your Sweet and Sour Broccoli Salad!
I love the ingredients you see here for this ever-popular broccoli salad, but feel free to experiment with other variations to the recipe as well. No matter how you change this up, I don’t think there can ever be a bad version of this salad!
That’s my favorite 8-Cup glass measuring cup full of cut up broccoli; if your broccoli is even the tiniest bit limp crisp it in ice water in the salad spinner and spin dry. Crisp bacon in the microwave, blot off fat, and then coarsely chop. Chop up red onion and pecans and measure out the cheese.
Combine mayo, vinegar, sweeteners of your choice, Spike seasoning, salt, and pepper to make the flavorful dressing. (I used to make this with a combination of sweetener and a little brown sugar, but now I use only Golden Monkfruit Sweetener for this salad.) Put broccoli in a bowl and toss with enough dressing to coat; then gently stir in the onion, bacon, and cheese.
Low-Carb Sweet and Sour Broccoli Salad can be chilled or served right away. This salad will keep in the fridge for a day or two, but you might want to stir in a little more dressing to refresh the flavors.
More Tasty Salad Recipes with Broccoli:
Easy Thai-Flavored Raw Broccoli Salad with Red Onion, Mint, and Peanuts ~ Kalyn’s Kitchen
5-Minute Broccoli Kale Slaw ~ Valerie’s Kitchen
Easy Broccoli and Radish Low-Carb Salad with Gorgonzola ~ Kalyn’s Kitchen
Broccoli Stem Noodles with Ginger-Sesame Dressing ~ All Day I Dream About Food
Barely-Blanched Broccoli Salad with Feta and Fried Almonds ~ Kalyn’s Kitchen
Broccoli Salad with Pineapple, Bacon, and Spiced Pecans ~ The View from Great Island
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Sweet and Sour Broccoli Salad
This favorite Sweet and Sour Broccoli is a recipe I’ve been making (and improving the recipe) for years!
- 8 cups fresh broccoli, cut into small flowerets and stems chopped into small pieces
- 1/2 small red onion, cut into slices and then 1/4 inch dice (or use thinly sliced green onion if you’re not a raw onion fan)
- 6-8 slices bacon, cooked very crisp, fat blotted off, and then crumbled
- 3/4 cup coarsely chopped pecans
- 1 cup grated cheddar cheese (I used Four Cheese Blend from Costco; I think this would be quite good without the cheese too.)
- 1 cup mayo
- 3 T rice wine vinegar, white wine vinegar, or red wine vinegar
- 1/4 C sweetener of your choice (or use a combination of sweetener with a little brown sugar if you prefer)
- 2 tsp. Spike Seasoning (optional, but it does add a nice flavor here)
- salt/pepper to taste
- Chop broccoli flowerets and stems into small pieces; then wash in salad spinner and spin dry. (If the broccoli is even the tiniest bit limp, let broccoli sit in the salad spinner with cold water and ice for about 5 minutes to crisp it before you spin it dry.)
- Cook the bacon until it’s very crisp, then blot on both sides with paper towels to remove as much fat as possible. (I use Costco pre-cooked bacon and then crisp it in the microwave.) Crumble the bacon.
- Chop onion into small pieces and coarsely chop pecans.
- Combine dressing ingredients in a bowl or glass measuring cup, mixing with a wire whisk.
- Put the chopped broccoli in a large salad bowl. Add desired amount of dressing and stir to coat the broccoli. (You may not want all the dressing depending on how wet you prefer your salad. Extra dressing is great on cabbage.)
- Gently fold in chopped onion, pecans, and cheese. Salad can be refrigerated for a few hours before serving.
- This will keep in the refrigerator for a few days, but you may want to add a tablespoon or two of extra dressing after it’s been refrigerated.
I used to make this with a combination of sweetener and a little brown sugar, but now I use only Golden Monkfruit Sweetener for this salad. This recipe adapted from many sources, with changes by Kalyn through the years!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Sweet and Sour Broccoli Salad has mostly broccoli, which is a very low-glycemic and low-carb ingredient. I use Golden Monkfruit sweetener, which is a zero carb sweetener. If you’re making this for the South Beach Diet they would prefer turkey bacon and low-fat mayo and cheese; other low-carb diets would prefer full-fat ingredients.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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