This sugar-free broccoli salad swaps conventional sugar for Jaca allulose in a creamy, tangy dressing loaded with crisp broccoli, sweet dried cranberries, crunchy sunflower seeds, and smoky bacon — the classic potluck favorite with none of the added sugar.
It comes together in about 20 minutes with no cooking required, then chills in the fridge so the broccoli can soak up all that creamy dressing. Make it the night before a BBQ or cookout and it only gets better. This is our Jaca-adjusted, healthier version — we replaced the granulated sugar with Jaca allulose at double the amount, so you get the same sweet-tangy flavor with about 7g of sugar per serving instead of 10g.
Ingredients:
- 8 cups fresh broccoli florets, cut into bite-sized pieces
- ⅓ cup diced red onion
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup real bacon bits (about 6 slices, cooked and crumbled)
For the Jaca dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ cup Jaca allulose (replaces 2 tablespoons conventional sugar)
- Salt and black pepper, to taste
Instructions:
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Jaca allulose, and a pinch of salt and pepper until smooth. Set aside.
- In a large bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and bacon bits.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving so the flavors meld and the broccoli softens slightly.
- Toss again just before serving. Reserve a little bacon to sprinkle on top if you like.
Prep time: 20 minutes · Chill time: 1 hour · Servings: 8
Tip: Dry the broccoli well after washing so the dressing stays thick and creamy. For an even lighter salad, swap half the mayonnaise for plain Greek yogurt.
