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
Keto Brussels Sprouts Slaw – Low Carb
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Diabetic
Description
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!
Ingredients
For the slaw:
- 4 cups shredded brussels sprouts
- 1 cup thinly sliced fennel bulb
- 1 tablespoon finely grated orange zest
- 1/4 cup mint leaves, julienned
- 1/4 cup pomegranate seeds
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar substitute
- 1/4 teaspoon kosher salt
Instructions
- Combine the slaw ingredients in a large bowl.
- Whisk the dressing ingredients together in a small bowl.
- Pour the dressing over the slaw and mix well.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
Approximate net carbs per serving = 4g
- Prep Time: 10 minutes
- Category: Keto Side Dishes
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 89
- Fat: 7g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
Keywords: Keto brussels sprouts slaw, keto salads, keto slaw
Looking for more delicious keto slaw and salad ideas? Check out this collection of the best low carb and keto salads out there!
Siobhan Vandervoort says
I like the crunch of a slaw. Also love Brussel sprouts.
★★★★
Tere says
This is an amazing, fresh, Spring-tasting dish. I absolutely love this slaw and I’m not a big fan of pomegranate seeds. I’d like to make t again, but, was wondering if you have a suggestion for subbing the pomegranate?
★★★★
Mellissa Sevigny says
You can just omit them honestly – but if you want a little sweetness you can try 1/4 cup shredded apple which should be a similar carb count.
Vicky says
Allergic to fennel but thinking I might add some chopped kale to the mix, and like another poster mentioned, if I cannot find a pomegranate, will chop up some unsweetened dried cranberries, or maybe even some fresh blueberries!!!!
Dianne M Ledebur says
Such a great way to add more flavorful brussels sprouts. Loved by all the family, too
★★★★★
Mellissa Sevigny says
Thrilled to hear these were enjoyed by all Dianne, thanks for taking the time to rate and comment letting me know!
Lulu says
I brought this to a potluck today and the salad eaters loved it! I’m afraid I did make a couple of changes though. The salad was the same but I put the zest in the dressing, along with the juice of the orange. Cut back on the sweetener a bit because of the orange juice. It was perfect after sitting overnight! Thanks. I think next time I’ll just use a chopper for the sprouts but doing them by hand did look very pretty.
★★★★
Mellissa Sevigny says
Thrilled to hear this was a hit, thanks for taking time to let me know and to rate the recipe!
Ramya says
Will be making this soon i never had brussels sprouts slaw before sorry for early comment as am in Singapore will dm you if i make this and let you know how it goes Thanks Ramya
Deb says
I have done sauteed shredded Brussels Sprouts but never a salad. This looks so interesting….what a great flavor combination, really takes a mostly winter vegetable and gives in a Spring Makeover. Will definately be making this. I still have some frozen cranberries in the freezer….if I can’t get pomegranate seeds I may try if chopped unsweetened cranberries might do in a pinch. One of these days I need to try to dehydrate my own for sugar free dried cranberries. But that will have to wait for next November at this point.
★★★★★
Richard Tunner says
This is genius! I love Brussels sprouts and making a coleslaw out of it simply perfect! So unique and delicious!
★★★★★
Shelley says
What?! No bacon?!!
I don’t know if I can pair brussels sprouts without it! ; )
★★★★★