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Low Carb Brussels Sprouts and Kale Slaw with Maple Vinaigrette

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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).
  2. In a medium sized mixing bowl, thoroughly whisk together all of the vinaigrette ingredients.
  3. Add the slaw ingredients and the nuts; toss to coat with the vinaigrette.

Nutrition Information

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

% 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.