⅓cupcrumbled queso frescodairy-free if vegan, we love Forager!
⅓cup+ 2 tablespoons avocado oil
2tablespoonsmayonnaiseegg-free if vegan
2ouncesqueso frescodairy-free if vegan, we love Forager!
1small red onionthinly sliced
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.
If vegan and omitting the bacon, add an additional tablespoon of oil to the plan to replace the rendered bacon fat.
Keto Charred Brussels Sprout Salad
Amount Per Serving
Calories 256Calories from Fat 199
% Daily Value*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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