Classic Sugar Free Broccoli Salad

Here is my favorite sugar free broccoli salad recipe, with crispy bacon, cheddar cheese, crunchy sunflower seeds, and a creamy dressing sweetened with monk fruit instead of sugar.

This broccoli salad is my go-to for potlucks and summer barbecues. I love that it’s packed with flavor but keeps the carbs in check. Plus, it’s one of those salads that actually tastes better after sitting in the fridge for a few hours!

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that hold up well when tossed with the dressing. Look for broccoli heads that are firm with tight, dark green florets and no yellowing or wilting. You can use either regular broccoli or the slightly sweeter broccoli crowns, which are just the floret portion without the thick stalk. If you’re short on time, pre-cut broccoli florets from the produce section work just fine, though they tend to be a bit pricier. Just make sure to cut your florets into bite-sized pieces so they’re easy to eat and get nicely coated with that creamy dressing.

Options for Substitutions

This salad is pretty forgiving, so here are some swaps you can make based on what you have:

• Bacon: Turkey bacon works great if you want a lighter option, or you can use cooked ham cut into small pieces. For a vegetarian version, try roasted chickpeas for that crispy, salty element.
• Red onion: If red onion is too sharp for your taste, try green onions or shallots instead. You can also use white or yellow onion, but soak the chopped pieces in cold water for 10 minutes first to mellow the flavor.
• Cheddar cheese: Any cheese you like works here – try sharp white cheddar, colby jack, or even crumbled feta for a tangier taste.
• Sunflower seeds: Swap these with slivered almonds, chopped pecans, or pumpkin seeds for a different crunch.
• Mayonnaise: Greek yogurt or sour cream can replace some or all of the mayo if you prefer. Start with a half-and-half mix to keep the creamy texture.
• Monk fruit: Other sugar-free sweeteners like erythritol or stevia work fine – just adjust to taste since sweetness levels vary. If you’re not watching sugar, regular white sugar or honey are options too.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.

Another common error is adding the dressing too early, as the acid in the vinegar will break down the broccoli and make it mushy, so wait until just before serving or no more than an hour ahead of time.

Don’t skip draining your bacon on paper towels after cooking, since excess grease will make your salad oily and prevent the dressing from sticking properly to the other ingredients.

Finally, if you’re making this ahead, keep the sunflower seeds separate and add them right before serving so they stay crunchy instead of getting soft and chewy.

What to Serve With Broccoli Salad?

Broccoli salad is one of those side dishes that works perfectly at summer barbecues and potlucks, so I love pairing it with grilled chicken, burgers, or ribs. It’s also great alongside pulled pork sandwiches or baked ham since the crunchy, tangy salad balances out richer main dishes. If you’re looking for a lighter meal, serve it with grilled salmon or as part of a bigger spread with other picnic favorites like coleslaw and baked beans. The bacon and cheddar in this salad make it hearty enough that you could even eat it on its own for lunch with some crackers or a slice of crusty bread on the side.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as it sits and everything marinates together, so it’s a great make-ahead option for potlucks or meal prep.

Make Ahead: If you want to prep this ahead, keep the dressing separate from the salad ingredients until you’re ready to serve. The broccoli, bacon, onion, cheese, and sunflower seeds can hang out together in the fridge, then just toss with the dressing right before eating to keep everything crisp and fresh.

Serve: Give the salad a good stir before serving since the dressing can settle at the bottom. If it seems a bit dry after a day or two, you can always mix in an extra tablespoon of mayo to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 50-60 g
• Fat: 145-160 g
• Carbohydrates: 50-65 g

Ingredients

For the salad:

• 3 heads broccoli (cut into bite-sized 1-inch florets)
• 10 slices bacon (cooked until very crispy then crumbled)
• 1 cup red onion
• 1 cup cheddar (freshly shredded for better texture)
• 1/2 cup sunflower seeds
• 1/4 teaspoon ground black pepper

For the dressing:

• 1 cup mayonnaise (I prefer Hellmann’s for this dressing)
• 3 tbsp apple cider vinegar (I use Bragg for best acidity)
• 4 tbsp monk fruit

Step 1: Prepare the Crispy Bacon and Mise en Place

• 10 slices bacon
• 3 heads broccoli
• 1 cup red onion
• 1 cup cheddar

Cook the bacon slices in a skillet over medium-high heat until very crispy, about 8-10 minutes, turning occasionally for even browning.

Transfer to a paper towel-lined plate to drain and cool completely, then crumble into bite-sized pieces.

While the bacon cooks, cut the broccoli into 1-inch florets, dice the red onion into small pieces, and shred the cheddar cheese fresh (this gives better texture than pre-shredded).

Having everything prepped before mixing ensures the salad comes together quickly and the broccoli stays fresh and crisp.

Step 2: Make the Sweet and Tangy Dressing

• 1 cup mayonnaise
• 3 tbsp apple cider vinegar
• 4 tbsp monk fruit

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and monk fruit sweetener until well combined and smooth.

I prefer Bragg’s apple cider vinegar for its robust acidity, which balances the sweetness perfectly and keeps the dressing from tasting flat.

Let the dressing sit for a minute to allow the flavors to marry slightly before using.

Step 3: Assemble and Dress the Salad

• broccoli florets from Step 1
• crumbled bacon from Step 1
• red onion from Step 1
• cheddar from Step 1
• 1/2 cup sunflower seeds
• 1/4 teaspoon ground black pepper
• dressing from Step 2

In a large bowl, combine the broccoli florets, crumbled bacon from Step 1, diced red onion, shredded cheddar, and sunflower seeds.

Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all ingredients are evenly coated.

I recommend tossing just before serving to keep the broccoli from absorbing too much moisture and becoming soggy—this salad is best enjoyed with a bit of crisp texture throughout.

Classic Sugar Free Broccoli Salad

Delicious Classic Sugar Free Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 8 servings

Calories 1875 kcal

Ingredients

  

For the salad::

• 3 heads broccoli (cut into bite-sized 1-inch florets)
• 10 slices bacon (cooked until very crispy then crumbled)
• 1 cup red onion
• 1 cup cheddar (freshly shredded for better texture)
• 1/2 cup sunflower seeds
• 1/4 teaspoon ground black pepper

For the dressing::

• 1 cup mayonnaise (I prefer Hellmann's for this dressing)
• 3 tbsp apple cider vinegar (I use Bragg for best acidity)
• 4 tbsp monk fruit

Instructions

 

• Cook the bacon slices in a skillet over medium-high heat until very crispy, about 8-10 minutes, turning occasionally for even browning. Transfer to a paper towel-lined plate to drain and cool completely, then crumble into bite-sized pieces. While the bacon cooks, cut the broccoli into 1-inch florets, dice the red onion into small pieces, and shred the cheddar cheese fresh (this gives better texture than pre-shredded). Having everything prepped before mixing ensures the salad comes together quickly and the broccoli stays fresh and crisp.
• In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and monk fruit sweetener until well combined and smooth. I prefer Bragg's apple cider vinegar for its robust acidity, which balances the sweetness perfectly and keeps the dressing from tasting flat. Let the dressing sit for a minute to allow the flavors to marry slightly before using.
• In a large bowl, combine the broccoli florets, crumbled bacon from Step 1, diced red onion, shredded cheddar, and sunflower seeds. Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all ingredients are evenly coated. I recommend tossing just before serving to keep the broccoli from absorbing too much moisture and becoming soggy—this salad is best enjoyed with a bit of crisp texture throughout.