Low Carb Brussels Sprouts and Kale Slaw with Maple Vinaigrette
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Low Carb Brussels Sprouts and Kale Slaw with Maple Vinaigrette
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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
For Nuts
- 1 teaspoon butter unsalted
- ¼ cup pecan coarsely chopped, or walnuts, or almonds
For Vinaigrette
- ½ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons Lakanto Classic sweetener or equivalent sweetener, more or less to taste
- 2 teaspoons Dijon mustard sugar free
- ½ teaspoon maple flavoring recommended brands: THM or Olive Nation
- ½ teaspoon mineral salt
- ½ teaspoon black pepper ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For Slaw
- ¼ pound Brussels sprouts fresh, finely julienned
- 4 kale leaves finely julienned
- ¼ cup Parmesan Cheese shredded
- ½ ounce dried cranberries Honestly brand, unsweetened, 1/2 bag, or 5 strawberries hulled and chopped
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.
Nutrition Information
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Serving
0.5cup
Calories
380kcal
(19%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
28g
(43%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 380kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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