Some dishes just hit different when it’s hot outside, and this Low-Carb Pea Salad is one of them. It’s creamy, crunchy, and loaded with smoky bacon, sharp cheddar, and a tangy dressing that ties it all together.
A fresh twist on the classic, this version ditches the carb-heavy fillers but keeps all the flavor. Perfect for BBQs, potlucks, or a quick side dish that won’t weigh you down.
I first picked up this idea while running a pop-up near the French Market—we needed something fresh, fast, and not too heavy.
Swapping cauliflower for texture and cutting back on sugar made this a game-changer. The key? Let the vinegar and sour cream balance the richness while the bacon and cheddar bring the punch.
Why You’ll Be Hooked?
- Rediscovering a Classic: Reimagining a beloved dish to fit my low-carb lifestyle felt like reclaiming a piece of culinary nostalgia.
- Quick and Easy: With minimal prep, this salad is perfect for those busy days when I crave something wholesome without the fuss.
- Versatile Pairing: Whether it’s a casual lunch or a barbecue side, this salad fits seamlessly into various meal settings.
- Flavorful Satisfaction: The combination of creamy, crunchy, and savory elements ensures every bite is a delightful experience.
- Low-Carb Delight: Enjoying peas in moderation allows me to indulge without straying from my dietary goals.
Low-carb Pea Salad Recipe
This Low-Carb Pea Salad is a creamy, crunchy, and flavorful side dish perfect for any meal. Made with crisp peas, smoky bacon, and a tangy dressing, it’s a fresh and satisfying twist on a classic. Perfect for potlucks, BBQs, or a quick lunch!
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Calories: 196kcal
Servings: 12
Equipment
- Spoon or spatula for mixing
Ingredients
- ½ cup Sour Cream
- 2 tablespoon Mayonnaise
- 2 tablespoon Apple Cider Vinegar or white vinegar
- 2 cups Frozen Peas thawed
- ¼ Red Onion Finely Sliced
- 2 cups Cauliflower chopped into small florets
- 1 ½ cups Cheddar Cheese shredded
- 8 slices Bacon Cooked and chopped
- Salt and Pepper to taste
Instructions
- In a small bowl, mix sour cream, mayonnaise, and apple cider vinegar. Set aside.
- In a large bowl, add peas, cheese, bacon, and red onion.
- Gently stir to combine everything.
- Pour the sour cream mixture over the peas.
- Stir until well coated.
- Top with extra cheese and bacon if desired.
- Serve right away or chill in the fridge for up to 5 days.
Nutrition
Calories: 196kcal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 243mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 18mg | Calcium: 156mg | Iron: 0.6mg
Tips for the Best Low-Carb Pea Salad
- Use Fresh or High-Quality Frozen Peas – If using frozen peas, let them thaw completely and pat them dry to prevent excess moisture from watering down the dressing.
- Crisp Up the Bacon – Cook the bacon until it’s extra crispy for the best crunch and smoky flavor. Let it cool before adding to prevent sogginess.
- Chop Ingredients Evenly – Finely chop the red onion and cauliflower so every bite gets a balanced mix of flavors and textures.
- Customize the Dressing – Adjust the tanginess by adding a splash more vinegar or a pinch of sweetener (like monk fruit or erythritol) for a subtle sweetness.
- Make It Ahead – This salad tastes even better after a few hours in the fridge, allowing the flavors to meld. Just give it a good stir before serving.
