Place broccoli florets, slaw, blue cheese, red onion, and cooked pancetta in a large bowl.
Whisk mayonnaise, apple cider vinegar, and lemon juice in a separate dish until well blended. Pour mixture over the dry ingredients and toss to evenly distribute.
Season with salt and pepper to taste.
Refrigerate broccoli salad for a minimum of 30 minutes, and store in fridge until ready to serve.
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.