Broccoli Salad

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This is one of those recipes that will work in any meal. Its perfect alongside an old fashioned cold plate, will steal the show at a backyard BBQ and will be the perfect companion to a roast chicken or roast. Make sure you use the stems as well. We peel the outer rind of the stems and then cut them into a medium dice to add to the salad. It adds an extra texture and crunch to the dish.
The traditional broccoli salad has raisins and pine nuts, but we leave them out of the keto version and they’re not even missed. You will enjoy this yummy dish, guilt free.

1 head broccoli, chopped into florets
3/4 cup mayonnaise (Homemade recipe here)
2 Tbsp apple cider vinegar
Sweetener to taste
Himalayan salt and pepper to taste
1/2 tsp Korean chili (to taste)
6 slices crispy bacon, chopped
1/2 cup cheddar cheese, cubed
1/4 cup onion, chopped (optional)

Combine broccoli florets, cheddar cheese, bacon, and onion in a large bowl.
In a separate bowl, whisk together mayo, vinegar, sweetener, salt, pepper and Korean Chili until smooth and well-combined.
Pour dressing over broccoli and toss to combine.
Use right away or cover and refrigerate for up to a week.


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