This low carb 5-ingredient Amish broccoli salad is the one I bring to every family gathering, and I never go home with leftovers. It has that classic Amish creamy-sweet vibe, but lightened up in the carb department and pared down so it’s easy for busy home cooks. Fresh broccoli, sharp cheddar, and crispy bacon bits all get coated in a tangy, creamy dressing that clings to every little floret. It’s the kind of crunchy, addictive salad people stand over the bowl eating with a spoon before it even makes it to the table.
Serve this salad well-chilled in a big plastic container or salad bowl alongside grilled chicken, burgers, or brats. It’s perfect for potlucks, church picnics, or weeknight dinners when you want a veggie side that still feels like a treat. I like to set it out with other simple sides like sliced tomatoes, cucumber spears, and a basket of rolls for the carb-eaters. It also keeps well in the fridge, so it’s handy for packing into lunchboxes or scooping next to leftover roast meat the next day.
Low Carb Amish Broccoli SaladServings: 8
Ingredients
6 cups fresh broccoli florets, bite-sized
1 cup shredded sharp cheddar cheese
1 cup cooked crispy bacon bits
1 cup mayonnaise
3 tablespoons granulated erythritol or preferred low carb sweetener
Directions
Prep the broccoli by rinsing it well under cold water, then patting dry. Cut into small, bite-sized florets so they’re easy to scoop and the dressing can coat every piece. Add the florets to a large mixing bowl or directly into a wide plastic container with a tight-fitting lid.
Add the shredded sharp cheddar cheese and crispy bacon bits to the bowl with the broccoli. If your bacon is freshly cooked, let it cool completely before mixing so it stays crisp in the salad.
In a separate small bowl, whisk together the mayonnaise and granulated erythritol until the sweetener is fully dissolved and the dressing is smooth and glossy. Taste and adjust the sweetness if you like it a bit sweeter or less sweet.
Pour the creamy dressing over the broccoli mixture. Use a large spoon or spatula to gently fold everything together until the broccoli florets are evenly coated and the cheddar and bacon are well distributed.
Transfer the salad to a plastic Tupperware-style container if it’s not already in one. Smooth the top so it looks neat, then cover tightly with the lid.
Refrigerate for at least 1 hour before serving, or up to overnight. This chilling time lets the flavors meld and softens the broccoli just slightly while keeping it crunchy.
Right before serving, give the salad a gentle stir to redistribute any dressing that may have settled at the bottom. Serve cold, straight from the container, and expect the bowl to be scraped clean by the end of the gathering.
Variations & Tips
For picky eaters, you can chop the broccoli even smaller so it feels more like a crunchy scoopable salad and less like big chunks of raw veggies. If your family likes a tangier dressing, whisk in 1–2 tablespoons of apple cider vinegar to the mayonnaise and sweetener. For extra flavor without adding carbs, sprinkle in a pinch of garlic powder, onion powder, or a little black pepper. If you don’t use sweeteners like erythritol, you can swap in another low carb option such as monk fruit or a stevia blend; just adjust the amount to taste since sweetness levels vary. To make it a bit heartier, stir in some diced cooked chicken or ham for a one-bowl lunch. If you need it to be dairy-free, skip the cheese and add a little extra bacon and a handful of sliced almonds or sunflower seeds for crunch. This salad also travels well: pack it in a flat, wide container so the creamy broccoli, cheddar, and bacon stay in an even layer, and keep it chilled in a cooler until serving time so that addictive creamy crunch is at its best.
