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    Home » Keto Recipes » Keto Side Dishes

    Published: May 21, 2019 ·Updated: Jun 30, 2020 by Sabra · 4 Comments

    Low Carb Pea Salad

    Jump to Recipe Rate this Recipe
    Low Carb pea salad pinterest image

    This low carb pea salad is an easy and delicious cold side dish perfect for all of your summer picnics and barbecues.

    Low Carb Pea Salad in a white bowl with a wooden spoon

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Most people who know me, know that I try to eat a healthy diet, so they are usually surprised when I tell them that I don’t really care for salads. In fact, I don’t like eating leaves at all. Cooked Cabbage, kale, spinach - you can keep it. I make exceptions for super crisp, raw lettuce. We are talking iceberg folks 😂🤷‍♀️ and of course my favorite ... coleslaw!

    So trying to find simple, low carb, cold sides during the summer months can be a bit of a challenge. One of my favorites from my Pre-keto days was pea salad. I am legitimately OBSESSED with peas. They have always been one of my favorite foods and I have missed them terribly since I began eating a keto diet over 2 years ago.

    I was pleasantly surprised to find that peas don’t actually have nearly as many carbs as I had thought, and in moderation, they fit perfectly in a keto diet. In fact, a ⅔ cup serving of peas has just 6 grams of net carbs!

    Low carb pea salad ingredient substitutions

    To maintain the flavor of the dish, while cutting down on the peas (thus carbs) I opted to use a mix of peas and raw cauliflower. If cauliflower isn’t your thing you can replace it with additional peas or broccoli florets.

    The bacon is optional but highly recommend. To save time, you could also use precooked bacon crumbles that you will find in the salad dressing aisle in most grocery stores.

    I use apple cider vinegar, but white vinegar will also work well.

    You can replace the red onion with sliced green onions, or even add them in addition to the red onion.

    A photo collage showing the steps to make this low carb salad

    Tips for making this low carb pea salad:

    Be sure to cut the cauliflower florets into very small pieces so they are easy to eat and blend well with the other ingredients.

    This can be eaten immediately after making it, but I prefer the let it sit in the fridge for at least an hour before eating.

    Leftovers will keep in the fridge for 5-7 days, making it great for meal prep!

    The red onion adds a TON of flavor but also has quite a few carbs which is why I limited the quantity in this recipe. To make up for the small amount, I like to cut the red onion really thinly so that each bite gets a good bit of onion flavor. This also helps slip it right on by picky eaters 😉

    Other great Low Carb Salad Recipes:

    • Creamy Low Carb Coleslaw
    • Red, White, and Blue Summer Salad | Keto
    • Keto Mexican Street Corn Salad
    • Greek Zoodle Salad | Keto
    • Easy Low Carb Mason Jar Salads
    • Sesame Peanut Cucumber Noodle Salad | Keto, Dairy Free
    • Low Carb Dill Pickle Slaw - from Seeking Good Eats
    • Red, White, and Blue Cheesecake Salad Dessert - from Low Carb Yum
    • Keto Seven Layer Salad - from Fit to Serve Group
    • Low Carb Potato Salad - from Skinnytaste
    • Wedge Salad Platter for a Crowd - from Laughing Spatula
    Low Carb Salad in a white bowl with a wooden spoon

    📖 Recipe

    Low carb pea salad in a white bowl

    Low Carb Pea Salad

    Sabra - This Mom's Menu
    This low carb pea salad is an easy and delicious cold side dish perfect for all of your summer picnics and barbecues.
    5 from 7 reviewers
    Prevent your screen from going dark
    Servings 12 servings
    Prep Time 20 minutes mins
    Cook Time 0 minutes mins

    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 combine the sour cream, mayonnaise, and apple cider vinegar. Set aside.
    • In a large bowl combine the remaining ingredients and gently stir to combine.
    • Pour the sour cream mixture over the pea mixture and stir to combine. Top with additional cheese and bacon crumbles if desired.
    • Serve immediately or store in the fridge for up to 5 days,

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 196kcalCarbohydrates: 5gProtein: 8gFat: 16gSaturated Fat: 7gCholesterol: 35mgSodium: 243mgPotassium: 173mgFiber: 2gSugar: 2gVitamin A: 440IUVitamin C: 18mgCalcium: 156mgIron: 0.6mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu

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    Reader Interactions

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    1. Kim says

      May 23, 2019 at 6:09 pm

      How much is a serving size? 1/2 cup?

      Reply
    2. Connie says

      December 07, 2019 at 10:57 pm

      Peas are not keto

      Reply
    3. Sharon says

      June 02, 2020 at 10:13 am

      This was really good. While I know peas are probably a keto no-no, I consider myself low carb or dirty keto. I used a 12 oz package of cauliflower rice and only 1/2 cup peas. I pretty much cut the dressing and bacon in half as well. Depending on serving size I would say the dish makes 4-6 servings depending on your serving size. If you use the frozen cauliflower rice I micro for 2 minutes in the package and then I sauté in 1 Tbsp butter to cook all the water out. I let it cool completely and then put my salad together. We really enjoyed this. Something different. Thank you for sharing!

      Reply
    4. Claudia P Garcia says

      November 17, 2020 at 5:02 pm

      Do you actually cook the frozen peas...like in boiling water firsr.

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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