Low Carb Brussels Sprouts and Kale Slaw with Maple Vinaigrette

Name: Low Carb Brussels Sprouts and Kale Slaw with Maple Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 teaspoon unsalted butter; ¼ cup coarsely chopped pecans, walnuts, or almonds; ½ cup extra virgin olive oil; 3 tablespoons balsamic vinegar; 3 tablespoons Lakanto Classic or equivalent sweetener, more or less to taste; 2 teaspoons sugar free dijon mustard; ½ teaspoon maple flavoring (I recommend the THM brand or the Olive Nation brand); ½ teaspoon mineral salt; ½ teaspoon ground black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ pound fresh Brussels sprouts, finely julienned; 4 leaves kale, finely julienned; ¼ cup shredded Parmesan cheese; ½ ounce (1/2 bag) Honestly Cranberry unsweetened dried cranberries OR 5 strawberries, hulled and chopped

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Prep Time
10 mins
Total Time
10 mins
Servings
4 servings
Course
Side Dish, Salad
Cuisine
American

Low Carb Brussels Sprouts and Kale Slaw with Maple Vinaigrette

Iris Warren

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Inspired by Cracker Barrel's Brussels sprouts and kale salad, this Brussels sprouts and kale slaw recipe features fresh veggies, dried cranberries, toasty nuts, and a sweet and tangy maple vinaigrette.

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Ingredients

Servings

For Nuts

1 teaspoon unsalted butter
¼ cup coarsely chopped pecans, walnuts, or almonds

For Vinaigrette

½ cup extra virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons Lakanto Classic or equivalent sweetener, more or less to taste
2 teaspoons sugar free dijon mustard
½ teaspoon maple flavoring (I recommend the THM brand or the Olive Nation brand)
½ teaspoon mineral salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

For Slaw

¼ pound fresh Brussels sprouts, finely julienned
4 leaves kale, finely julienned
¼ cup shredded Parmesan cheese
½ ounce (1/2 bag) Honestly Cranberry unsweetened dried cranberries OR 5 strawberries, hulled and chopped

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Instructions

Melt the butter in a small skillet over medium-high heat. Add the coarsely chopped nuts and toast, stirring often, until lightly browned. Set aside to cool (you can pop them in the fridge or freezer to speed this up).
In a medium sized mixing bowl, thoroughly whisk together all of the vinaigrette ingredients.
Add the slaw ingredients and the nuts; toss to coat with the vinaigrette.