Description
This Keto Macaroni Salad is a creamy and delicious low-carb alternative to traditional macaroni salad, perfect for summer picnics and barbecues.
Ingredients
Scale
- 8 ounces cauliflower florets
- 1 cup diced cucumber
- 1 cup diced celery
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt to taste
- Pepper to taste
Instructions
- Boil the cauliflower florets in salted water until tender, about 3-5 minutes. Drain and cool.
- In a large bowl, combine the cooled cauliflower, cucumber, celery, and cheddar cheese.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, paprika, salt, and pepper.
- Pour the dressing over the salad ingredients and mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be made a day ahead for better flavor.
- Feel free to add in other low-carb vegetables, such as bell peppers or olives.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 20 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 6 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 30 milligrams