Low Carb Brussels Sprouts and Kale Slaw with Maple Vinaigrette
Servings : 4 servings
Calories : 380kcal
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 theOlive 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
- 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
Serving: 0.5cup | Calories: 380kcal | Carbs: 9g | Protein: 6g | Fat: 28g | Fiber: 1g
