Keto Charred Brussels Sprout Salad 🥗

Name: Keto Charred Brussels Sprout Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 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

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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.

Keto Charred Brussels Sprout Salad with pepitas, bacon, cojita cheese, pickled red onions, and a creamy cilantro cojita dressing!

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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.

Chef's note

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.

Prep Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 Minutes
Difficulty Level: Easy
Recipe Makes 8 Servings

🥗 Ingredients for this keto Brussels sprouts salad recipe

Salad

1 lb Brussels sprouts thinly sliced
5 slices bacon
¼ cup avocado oil divided
1 cup shredded red cabbage
⅓ cup Sprouts of green chile-roasted pepitas
⅓ cup crumbled queso fresco

Dressing

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

Pickled onions

1 small red onion thinly sliced
3 limes juiced
½ teaspoon salt

Ingredient substitutions

Personalize this amazing salad with keto-friendly substitutions of your choice!

Bacon: You can omit the bacon for a vegan or vegetarian option. To add a smoky flavor and a bit of crunch, substitute with coconut bacon or tempeh bacon, keto-friendly alternatives.
Avocado oil: If you don't have avocado oil, you can use other keto-friendly oils, such as virgin olive oil.
Green chile roasted pepitas: If you can't find green chile roasted pepitas, you can substitute them with plain roasted pepitas or keto-friendly nuts like almonds or walnuts. Ensure they are unsalted and roasted to add a satisfying crunch.
Queso fresco: You can replace queso fresco with dairy-free cheese alternatives made from nuts or tofu for a dairy-free or vegan option. We love Forager.
Mayonnaise: You can opt for egg-free or vegan mayonnaise from plant-based ingredients like soy and avocado oil.
Lime juice: If you can't find lime juice, use lemon juice instead.

Additional ingredients

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:

Cherry tomatoes: Add a burst of color and tangy flavor by halving some cherry tomatoes. They can be used as a topping or fried with the sprouts.
Sliced almonds: For an extra crunch, sprinkle some sliced almonds over the fresh salad. They can be added along with the roasted pepitas.
Sliced avocado: If you want the dish more creamy and rich, put sliced avocado as a topping.
Fresh basil: Tear some fresh basil leaves and scatter them over the salad for an aromatic freshness.
Grated parmesan cheese: If you're not following a dairy-free or vegan diet, sprinkle this kitchen staple for creamy delight. You can also use goat cheese.

Cooking tools required

To make this Keto Brussels Sprouts Salad recipe, you'll need the following tools:

Small jar
Blender
Large 10.5" skillet
Spoon
Mandoline
Knife
Cutting board
Mixing bowl
Spatula
Serving dish

Tools substitute options

If you don't have the same tools mentioned above, try replacing them with these alternatives:

Small jar: Use a mason jar or any airtight container with a lid to pickle the onions. Ensure enough space, as the onions must be submerged in the lime juice.
Blender: Replace with an immersion blender to combine the dressing ingredients. It takes extra effort to get a smooth and well-mixed consistency.
Cast iron skillet: Opt for a large skillet or frying pan to accommodate the sprouts in a single layer. This will help ensure even cooking and charring.
Mandoline: Use a kitchen knife or food processor to slice and cut the red onions and sprouts evenly.
Mixing bowl: Use a regular salad bowl or any bowl large enough to accommodate all the ingredients. Ensure it has enough space for tossing and combining the salad.

How to make Keto Brussels Sprouts Salad: step-by-step guide

Cooking methods

Pickling
Pan-frying

Preparation steps

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.

Cooking instructions

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:

Use leaner protein options: Reduce fat by using lean protein such as tofu or chicken breast. These alternatives provide protein while being lower in saturated fat.
Increase vegetable variety: Incorporate other low-carb vegetables like cherry tomatoes or bell peppers into the salad to increase nutrient content.
Make mayonnaise: You can enhance the dish by using homemade mayonnaise and choosing a high-quality avocado oil.

What to serve with keto Brussels sprouts salad

There's really no denying how well this sprout salad fits on a dinner table next to fish, chicken, steak, or salmon. They are an excellent pairing for a multitude of hearty meals.

Keto chicken: Serve the salad with juicy chicken breasts or thighs seasoned with herbs and spices, or enjoy the deliciousness of Sweet & Sour Chicken.
Baked salmon: Enjoy it alongside a perfectly cooked piece of Baked Salmon. The rich and tender salmon provides a lovely contrast to this keto salad.
Steak: Serve with a tender and juicy Keto Steak or a Tri-Tip Dish — the hearty flavors of the steak pair well with the vibrant flavors of the salad.
Cauliflower rice: For a complete keto-friendly meal, serve the salad with a side of Keto Fried Rice.
Vegan Tofu: For a vegan option, you can enjoy it with Keto Vegan Tofu and have a fulfilling dinner.

Time-saving tips

Buy pre-shredded Brussels sprouts: Purchase a pre-shredded version from the grocery store to save time on slicing and shredding.
Use pre-cooked bacon: Look for pre-cooked bacon free of added sugars and preservatives.

What can I prepare ahead of time?

Pickled onions: Make them in advance and store them in the refrigerator in an airtight container. They will continue to develop flavors over time, making them taste better.
Dressing: Make and store the sauce in a sealed container in the refrigerator. This allows the flavors to meld together. When you are ready to serve, stir it and drizzle.
Bacon: You can cook it ahead of time and store it in the refrigerator. When needed, chop and add.

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.

Keto Charred Brussels Sprout Salad with Creamy Cilantro Dressing being drizzled over top

Storage and reheating instructions

Refrigeration: Place them in an airtight container. It can typically be stored in the fridge for up to 3-4 days, but do check the quality before consuming.
Freezing: Although consuming fresh salad is best, you can freeze it if needed. Place it in a freezer-safe container, removing excess air, and store for 2-3 months.

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

Brussels sprouts are actually pretty light on the carb front, which makes them a great fit for your keto lifestyle. A cup-sized serving will serve up around 8 grams of carbs. But here's the cool part - because these little green wonders are packed with dietary fiber, your net carb count can drop even lower.

Net carbs are your total carbs minus the fiber content, giving you the real-deal carb number your body's going to absorb. For the full scoop on the carb count used in this recipe, just check out the recipe card.

Include sliced jalapeños or sprinkle some red pepper flakes and black pepper over the finished salad. Adjust the spice according to your preference.

Yes, you can use store-bought pickled onions as a time-saving option. Simply drain and add the pre-packaged pickled onions to the salad. However, making them from scratch allows you to control the flavors and customize them to your liking.

Pickled onions can be refrigerated for two weeks. To store them, transfer the pickled onions and lime juice to an airtight container and refrigerate. The longer the storage, the more the flavors will meld.

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