Keto Almond Brussels Sprout Slaw with Sesame Dressing

Keto Brussels Sprout Slaw Recipe

As the weather heats up, I’ve been trying to come up with keto veggie side dishes that 1. are more exciting than a salad, and 2. don’t require me to turn on the oven. My keto broccoli salad has quickly become a side dish of choice whenever I’m putting steaks or burgers on the grill, but the bacon and blue cheese can be a little overpowering when paired with more delicate proteins like shrimp or salmon.

Enter this Brussels sprout slaw! It’s super easy to whip up, and manages to pack a lot of flavor and a decent amount of healthy fats without being too heavy. Thanks to the combination of the fresh veggies and sesame dressing, it’s a bit more interesting than your typical mayo-based coleslaw. And the inclusion of toasted almonds adds some extra crunch.

Keto Almond Sprouts Slaw

Keto Almond Brussels Sprout Slaw with Sesame Dressing

Keto Brussels Sprouts Slaw This fresh and flavorful keto slaw is the perfect summer side dish. Per ~1C serving: 135 kcal, 10g fat, 4g protein, 8.5g total carbs – 4g fiber = 4.5g net carbs

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 8
  • Yield: 8 servings

Ingredients

Slaw

  • 1 pound (~454g) Brussels sprouts, shredded
  • 3 ounces (~85g) carrot, shredded
  • 4 green onions, chopped
  • 2 ounces (~56g) slivered almonds
  • 2 tablespoons fresh cilantro, chopped (optional)

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce or liquid aminos
  • 1 tablespoon lemon juice
  • 2 tablespoons whole sesame seeds
  • 2 tablespoons keto-friendly sweetener or to taste (optiona)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fresh ginger, minced

Instructions

  1. Optional, but recommended: Toast the almonds in a nonstick skillet over medium heat until fragrant and just starting to brown, 4-5 minutes. Stir frequently to prevent burning. Allow to cool.
  2. Whisk together all dressing ingredients in a small bowl or measuring cup until well combined. Taste and adjust acidity or sweetness as desired. Set aside.
  3. Separately in a large bowl, combine slaw ingredients: shredded sprouts, carrots, green onion, almonds, and cilantro. Toss or mix to combine.
  4. Drizzle dressing over slaw and toss to coat. For best flavor, allow slaw to marinate in the refrigerator for at least 15 minutes before serving.
  5. Best served chilled. Store refrigerated in a sealed container for up to 5 days.


Notes:

  • The flavors in this keto Brussels sprouts slaw build over time, making it even better the second day. Don’t be afraid to prep it a day ahead of time.
  • Black or white sesame seeds should work just fine in this recipe. You can even toast them too!
  • You can shred your Brussels sprouts in a food processor (after cutting off the ends), or just use a knife and do it the old fashioned way.

Leave a Reply

Your email address will not be published. Required fields are marked *