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Low-Carb Broccoli Salad

Course: Salads - Green & Vegetable


  • 9 Slices Bacon
  • 4 Cups Broccoli Florets
  • 2 Cups Red Cabbage Chopped
  • 1 Cup Mayonnaise
  • 1/4 to 1/2 Cup Sugar Substitute or 6 to 12 Packets Splenda
  • 2 Tablespoons Vinegar


  • Cut bacon into pieces; fry until crisp and drain. Cut broccoli into small pieces and combine with red cabbage and bacon bits.
  • Make sauce by combining mayonnaise, sugar substitute, and vinegar. Combine broccoli mixture and sauce. Chill before serving.


Optional substitution: Substitute 1 1/4 Cup Shredded Carrots for Cabbage.
Optional additions: 1/2 Cup Shredded Carrots, 1/2 Cup Raisins or Dried Cranberries, 1/4 Cup Sunflower Seeds or Toasted Slivered Almonds