Broccoli-Cauliflower Low-Carb Salad
The Boat Galley
By Carolyn Shearlock
This has always been a favorite salad of mine and I shared it in The Boat Galley Cookbook. Since being diagnosed as diabetic, I have tweaked it some to make it very low carb and totally sugar-free, suitable for a keto diet as well as LCHF. It’s also gluten-free and dairy-free.
As with everything in the low-carb world, portion control and ingredient choice is critical. Yes, there really is such as thing as too many veggies, so I have to restrain myself from eating an unlimited amount.
Two ingredients of note:
Allulose sweetener: It is derived from sugar and tastes great with no weird aftertaste but is not metabolized and does not have an effect on blood sugar. It’s about 70% as sweet as sugar, so you don’t get that “too sweet” taste that some sweeteners give. And, while not a factor in this recipe, Allulose will brown as sugar does in cooking, making it great for marinades. Large quantities can cause diarrhea but small quantities such as I use in recipes here don’t. I have only found it on Amazon. While it’s pricey, if you’re eating low carb you’re not going to eat too much of it so a container will last quite a while.
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