There’s something inherently satisfying about taking a nostalgic dish and giving it a modern, healthier twist. That’s exactly what this Low-Carb Pea Salad does—it transforms the beloved creamy side into a guilt-free, nutrient-packed option that fits perfectly into your low-carb lifestyle.
With its vibrant colors, crisp textures, and tangy, creamy dressing, this salad is more than just a side dish; it’s a conversation starter. I first stumbled upon the idea of revamping pea salad during a summer potluck when everyone seemed torn between indulging in classic favorites and sticking to their dietary goals.
It was a lightbulb moment—why not create a version that delivers all the flavor and none of the carb-heavy guilt? The key here is swapping out sugary dressings for a zesty mayo-and-sour-cream base while adding in crunchy bits of bacon and sharp cheddar for a flavor explosion.
The peas stay crisp and slightly sweet, offering the perfect contrast to the rich dressing. Here’s the kicker: a single serving comes in at just a fraction of the carbs compared to traditional recipes.
It’s no wonder this dish has become a favorite in the keto community, where low-carb alternatives are always in high demand. Pair it with Keto Turkey Casserole or Keto Eggplant Lasagna for a complete low-carb feast!
What I Didn’t Expect About This Recipe?
- The simplicity! I thought it would take ages to perfect the balance of flavors, but it came together in under 15 minutes.
- Everyone loved it—even my non-keto friends couldn’t stop raving about how fresh and indulgent it tasted.
- It fits seamlessly into meal prep. The salad keeps well in the fridge, making it a go-to for lunches and quick dinners.
- I realized how versatile it is—swap in turkey bacon or add diced red onions for a different spin.
- Most importantly, it satisfies cravings without derailing my carb goals, making it a winner for weight management.
Low-Carb Pea Salad Recipe
Equipment
- Measuring cups and spoons
- Cutting board
- Knife
- Mixing bowls (small and large)
- Airtight container for storage
- Spatula or wooden spoon
- Whisk or fork
Ingredients
- ½ cup Sour Cream
- 2 tbsp Apple Cider Vinegar or white vinegar
- ¼ cup Red Onion Finely Sliced
- 1½ cup Cheddar Cheese shredded
- Salt and Pepper to taste
- 8 slices of Bacon Cooked and chopped
- 2 cups Cauliflower chopped into small florets
- 2 cups Frozen Peas thawed
- 2 tbsp Mayonnaise
Instructions
- Mix sour cream, mayonnaise, and apple cider vinegar in a small bowl until smooth, then set the dressing aside.
- In a larger bowl, add peas, cheddar cheese, bacon, and other desired mix-ins.
- Gently fold the ingredients together to ensure an even mix.
- Pour the prepared dressing over the salad ingredients.
- Carefully toss everything until the dressing evenly coats the peas and mix-ins.
- Sprinkle extra cheese or bacon on top for garnish if desired.
- Serve the salad immediately or refrigerate in an airtight container for up to 5 days.
Notes
- Use fresh or thawed frozen peas for the best texture.
- Adjust the vinegar and mayonnaise ratio to suit your taste.
| Nutrition | Value |
| Calories | 196kcal |
| Carbohydrates | 5g |
| Fibre | 2g |
| Fat | 16g |
| Protein | 8g |
| Cholesterol | 35g |
