Day 9 of the 12 Days of Christmas is all about pot lucks. Cabot Cheese has sponsored this post, providing me with coupons to select from their products for my recipe. My opinion is… it’s really good cheese! Lol. Using it the Extra Sharp Cheddar in my Broccoli Salad recipe took it up a notch. Today, I’ll be sharing it with you.

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Pot Luck Recipe

Cabot cheese sent me coupons for their products. As cheese junkies, I knew extra sharp cheddar cheese would work for so many things for my family.

Broccoli salad has become one of my favorite recipes. I used to associate it with summer, but it really works all year long. Not only is it great to take to potlucks, but I like to make up a batch and have it for lunch during the week. Paired with some chicken and it works for dinner too.

Broccoli is one of those vegetables I don’t mind. Not my favorite, but far from my least favorite. Cauliflower, on the other hand, I love. So, after making broccoli salad a few times, I decided to change it up. The original recipe calls for two heads of broccoli I now prefer to make it with one head of broccoli and one of cauliflower.

Mix up the dressing first. One cup of mayonnaise, two tablespoons of apple cider vinegar and 2-3 tablespoons of sugar or erythritol (my original recipe calls for 3, I have found 2 works fine, especially with erythritol). Whisk everything together and set aside. Using erythritol makes this a great keto recipe.

In a large bowl, mix the heads of broccoli and cauliflower, 1 small red onion, 1/2 cup crumbled bacon, 1-2 cups shredded cheddar cheese (we like lots of cheese in my house), and a 1/2 salted sunflower seeds.

I have to share a little secret here. I loathe doing dishes. So I’m always looking for ways to not have extra. So it drives me crazy when I need a larger bowl to mix everything and then need to transfer it to a smaller one for serving and storing. Plus, washing a cutting board and strainer… It’s almost enough to make me not want to fix broccoli salad!

But, I stumbled upon this great kitchen gadget and it’s a perfect solution. I can chop the veggies right on the cutting board. Then, pop up the sides and add some water to rinse off the broccoli and cauliflower. Drain, and add the rest of the ingredients. There is still plenty of room to toss everything together so the dressing coats everything.

The best part of this recipe is that it’s best made a day or even two before. With the hustle and bustle of the holiday season, this can be thrown together quickly and stored in the refrigerator until needed. No need to plan time for cooking or even reheating.

Plus, with the red onions and green broccoli, it’s Christmas colors! I have added craisins to this, which I love, but avoid when trying to stay low carb.

Extra bonus… If you make a double batch of broccoli salad to take to a potluck and the weather turns frightful, and you’re stuck at home… A big bowl of broccoli salad and Christmas cookies make a well-balanced meal!

Broccoli Salad

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Broccoli Salad

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 1 head of broccoli (tops only)
• 1 head of cauliflower (tops only)
• 1 medium red onion diced
• 1/2 cup of well-cooked and crumbled bacon
• 1/2 cup of salted sunflower seeds
• 2 cups shredded Cabot cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2-3 tablespoons of sugar or erythritol (keto substitution)

Instructions

1. Whisk together mayonnaise, apple cider vinegar, and sugar or erythritol. Set aside
2. Cut off the tops of the broccoli and cauliflower, chop into small bite-size pieces and put in a large bowl.
3. Add the remaining ingredients to the bowl. Cover in mayonnaise mixture and toss to coat and mix everything well.
4. Refrigerate for at least 1 hour, preferably, overnight. Serve cold.

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