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Keto Broccoli Stem Noodle Salad

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A creamy, crunchy broccoli salad loaded with crispy bacon, cheddar cheese, and a tangy-sweet dressing. Perfect for the keto diet, low-carb living, or as one of those easy summer meals you actually look forward to. Toss in ramen noodles for extra crunch or keep it light and clean—it works both ways.

Ingredients

Scale

For the Salad:

  • 5 cups fresh broccoli florets, chopped small

  • 1/2 red onion, thinly sliced

  • 6–8 slices of bacon, cooked crispy and crumbled

  • 1/2 cup sharp cheddar cheese, shredded or cubed

  • 1/3 cup sunflower seeds (or chopped almonds)

  • Optional: 1 pack dry ramen noodles, crushed

For the Dressing:

  • 1/2 cup mayonnaise (use avocado mayo for healthier option)

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 1–2 teaspoons maple syrup or monk fruit

  • Salt and pepper, to taste

Instructions

  1. Chop the broccoli into small, bite-sized pieces.

  2. Cook bacon until crispy. Cool, then crumble.

  3. Mix the dressing: Combine mayo, vinegar, mustard, sweetener, salt and pepper. Stir well.

  4. Combine all ingredients in a large bowl – broccoli, onion, cheese, bacon, seeds, and ramen if using.

  5. Pour dressing over the salad and toss until well coated.

  6. Chill in the fridge for 30 minutes to an hour before serving for best flavor.

Notes

  • Swap mayo for Greek yogurt or tahini for a healthier or dairy-free twist.

  • Omit ramen noodles to keep it keto and low-carb.

  • Make it ahead—it tastes even better the next day.

  • Add shredded chicken or turkey to turn it into a full meal.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-broccoli-stem-noodle-salad/