This refreshing Keto Brussels Sprouts Slaw is easy to make and satisfying to eat. Crunchy, salty, tangy, and sweet – this dairy free low carb salad really packs a punch!
I couldn’t fit all the deliciousness that this keto brussels sprouts slaw offers in the title, but it’s a thinly sliced fennel bulb, orange zest, pomegranate, and fresh mint situation that will have you appreciating brussels sprouts in a whole new way.
Even if you haven’t been a fan of brussels sprouts in the past, I hope you’ll give them another chance in this really tasty low carb slaw.
To keep this keto brussels sprouts slaw super easy, you can buy the bags of pre-shredded sprouts instead of slicing them yourself.
And while I really love the brussels sprouts in this low carb salad, you can absolutely substitute white cabbage if you either can’t get them or don’t like them.
The difference will be noticeable, but not necessarily in a bad way.
The fennel bulb brings a subtly sweet crunch and anise flavor to this keto brussels sprouts slaw, while the pomegranate adds a pop of color, and the orange zest and mint make it super fresh.
The end result is somehow both warm and bright, making this the perfect crossover salad in that it’s using cold weather veggies, but still vibing the promise of Spring and a transition away from heavy winter comfort foods.
Is this too much pressure to put on a mere salad?
Possibly – but you’ll have to try it and tell me if you think it delivers!
This keto brussels sprouts slaw makes eight 1/2 cup servings, so it is a great side dish when you’re having guests. If you’re making it for one, or want to test it out before you commit to the entire thing, you can absolutely halve the recipe.
Because the ingredients are pretty sturdy, this salad will keep really well for a solid 3 days or longer in the fridge after it’s been dressed. If you’re meal prepping and want to make this keto brussels sprouts salad last even longer, you can store the dressing separately and dress each portion right before you eat it.Print