Get ready for our Keto Brussels Sprouts Salad — a superstar side dish that brings a burst of freshness and health to your plate. This versatile salad is a breeze to pair with any main dish.
Here's the best part - this Brussels sprouts masterpiece is an absolute must-try for anyone looking to savor a truly tasty treat while sticking to their keto lifestyle. Imagine the delight of charred Brussels sprouts mingling with crispy bacon, all tied together with a lush cilantro dressing, and topped with crisp, refreshing veggies. This salad is a flavor-filled journey that's as delightful to the taste buds as it is to your well-being.
- Preparation and cooking overview
- Chef's note
- 🥗 Ingredients for this keto Brussels sprouts salad recipe
- Pickled onions
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Brussels Sprouts Salad: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- What to serve with keto Brussels sprouts salad
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Making this Brussel Sprout Salad is a walk in the park. Give 40 minutes for charring the Brussels, blending the dressing, frying the bacon, and the next 10 minutes for assembling them. You will be left with a delightful combination of flavors ready to tantalize your taste buds.
Brussels sprouts can sometimes get a bad rap, with folks turning up their noses at their potential bitter bite. But let's clear the air - this bitterness usually pops up when the sprouts are undercooked or pushed too far on the stove. The key to achieving that sweet caramelization and perfect char is giving these little green gems a proper coat of oil. Without it, you're heading towards a one-way trip to bitter-green-mush-ville.
Stick to this simple guideline - about 2 tablespoons of oil for each pound of raw sprouts. Toss them together in a bowl before sending them off to sizzle and char in the pan. But don't worry, bitterness won't be crashing our party! The bacon we're using brings a rich, savory edge to the sprouts, gently taming that nutty flavor.
🥗 Ingredients for this keto Brussels sprouts salad recipe
Personalize this amazing salad with keto-friendly substitutions of your choice!
You can also get creative and add other ingredients to this recipe. Note that adding more ingredients will change the total calories and carbs consumed in the recipe card, so change it as per your dietary preferences. Some of the most-likely additions are:
Cooking tools required
To make this Keto Brussels Sprouts Salad recipe, you'll need the following tools:
Tools substitute options
If you don't have the same tools mentioned above, try replacing them with these alternatives:
How to make Keto Brussels Sprouts Salad: step-by-step guide
- Gather all the ingredients for the salad, dressing, and pickled onions.
- Wash the vegetables with clean water and let them dry.
- Thinly slice the Brussels sprouts and red onions.
- Pickle the onions: Place the thinly sliced onions in a small jar and top with lime juice and salt. Using the back of a spoon to press the onions, ensuring the lime juice completely covers them. Let it sit for at least 30 minutes at room temperature for optimal flavor.
- Prepare the salad dressing: Blend all the ingredients required for dressing until smooth. Set aside.
- Fry the bacon: Cook the bacon for 2-3 minutes per side over medium heat of a stovetop in a large 10.5" skillet. Remove it and chop it into pieces.
- Cook the Brussels sprouts: In the same skillet with bacon grease, put 2 tablespoons of avocado oil. Then add half of the shredded Brussels sprouts, allowing to cook for 2-3 minutes before tossing them to char. After charring, put them in the side and add 2 tbsps of avocado oil again. Then add the remaining sprouts and fry until charred. Finally, remove from heat.
- Assemble the salad: Add the shredded red cabbage, crumbled queso fresco, green chile roasted pepitas, chopped bacon, and pickled onions to the skillet with the charred sprouts. Toss all of them to combine.
- Serve: Transfer the Sprouts Bacon Salad to a serving plate and top with the prepared dressing and enjoy!
Chef's pro tip
To truly knock this salad out of the park, give it some chill time in the refrigerator before serving—10-15 minutes should do the trick. Letting your salad kick back and relax in the coolness allows all those delicious flavors to become best friends, resulting in a dish that's both flavorful and texturally satisfying. Your Brussels sprouts will soak up the dressing like a sponge, becoming more tender and tantalizingly tasty. So hang tight, and let your salad have a little cool-down session—it's all about that patience payoff, leading to a symphony of flavors in each bite.
How to make it healthier
This Low-Carb Brussels Sprouts Salad is created in a way that you don't have to worry about counting your carbs. It's low-carb, healthy, and the best among all keto salad recipes. However, to make it even more nutritious while maintaining its keto-friendly nature, you can consider these ideas:
What to serve with keto Brussels sprouts salad
What can I prepare ahead of time?
This salad is your ultimate wingman for on-the-go meals or packed lunches. Why, you ask? Well, there's no need to fuss over reheating it after it's chilled out in the fridge. In fact, it really shines when served cold, making it a perfect choice for a refreshing, crisp side dish.
Storage and reheating instructions
Recipe wrap-up and conclusion
Our Keto Brussels Sprouts Salad is a fiber-packed flavor fiesta you're going to love incorporating into your keto lifestyle. And talk about versatile! Whip it up for a quick snack, a nourishing breakfast, a light lunch, or a hearty dinner—it's even a crowd-pleaser for family gatherings and parties. No matter the occasion, this salad will have folks lining up for seconds.
Imagine the deliciousness of perfectly charred Brussels sprouts drenched in a creamy cilantro dressing so delectable, you'll be tempted to sip it straight! The star of the show may be those toasty sprouts, but let's be real, who can resist a good charred veggie salad? It's the harmonious blend of these ingredients that transforms this recipe from a simple salad to a sensational meal or side dish. There's just something about those slightly charred Brussels sprouts that gets our taste buds dancing. So tie on your apron, start sizzling those sprouts, and discover the truth in our rave reviews—this salad is seriously delicious!
Frequently asked questions
Keto Charred Brussels Sprout Salad
- 1 lb Brussels sprouts thinly sliced
- 5 slices bacon omit for vegan
- ¼ cup avocado oil divided
- 1 cup shredded red cabbage
- ⅓ cup Sprouts green chile roasted pepitas
- ⅓ cup crumbled queso fresco dairy-free if vegan, we love Forager!
- ⅓ cup + 2 tablespoons avocado oil
- 2 tablespoons mayonnaise egg-free if vegan
- 1 lime juiced
- Handful cilantro
- 1 clove garlic
- 1 teaspoon salt
- 1 ½ teaspoons cumin
- 2 ounces queso fresco dairy-free if vegan, we love Forager!
- 1 small red onion thinly sliced
- 3 limes juiced
- ½ teaspoon salt
- Start by pickling the onions. Place the thinly sliced onions in a small jar and top with lime juice and salt. Using the back of a spoon push the onions down so that they are covered by the lime juice. Let sit at least 30 minutes at room temperature. The longer they sit the better the flavor.
- Make the dressing by combining all of the ingredients in a blender and blending until smooth. Set aside.
- Over medium heat in a large 10.5” skillet cook the bacon for 2-3 minutes per side until crispy. [*see notes if not using bacon] Remove the bacon and chop. To the skillet with the bacon grease add 2 tablespoons avocado oil to the pan.
- Add in the shredded Brussels sprouts to the pan in 2 batches. Allow the sprouts to cook 2-3 minutes before tossing allowing them to char. Once the first batch is charred push them to the side and add the remaining 2 tablespoons avocado oil along with the remaining sprouts. Repeat the cooking step until charred. Remove from heat.
- Add the cabbage, queso fresco, pepitas, bacon, and pickled onions to the sprouts and toss to combine. Top with dressing just before serving.