Low-Carb Apple Cider Shaved Brussel Sprout Salad

I never thought I’d ever say this, but I love brussels sprouts … even though I have to write “brussels” like it’s a plural every time and it drives me crazy. I’m being bratty in my title because I know that people spell it incorrectly when they look for a recipe like this. That’s the perk of being an online marketing analyst by day and a food blogger by night.

Anyway… it’s taking me some time to acquire a taste for cooked brussels sprouts, but in raw form, I’m loving them. This shaved brussels sprout salad recipe is a new favorite side dish to go with steak.

I’ve been trying to incorporate October-y things into my keto recipes, so today I’m working in apples without actually working in apples. Meet our cheat: apple cider vinegar.

This recipe is so, so, so quick and this salad makes an excellent side dish to a steak or other meaty dish. I also had it as a snack tonight, so you can do that too!

You’ll be able to make two sides of this salad with this recipe, or one meal salad. I think it makes a more interesting side than a main dish.

  • Brussels Sprout Salad
    Serves 2
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    1. 6 brussels sprouts
    2. 1/2 tsp apple cider vinegar
    3. 1tsp olive / grapeseed oil
    4. 2 grinds of salt
    5. 2 grinds of pepper
    6. 1 tbsp of freshly grated parmesan (not the powdered stuff in the bottle)
    1. First, wash your brussels sprouts.
    2. Next, cut your brussels sprouts in half, the long way, cutting through the root. Don't cut the root off just yet, it's what holds all the leaves together.
    3. Now, cut thin slices in the opposite direction across, and toss out the root once you get to it.
    4. Toss into a bowl to mix and break up by hand.
    5. Add apple cider, oil, salt and pepper and mix together.
    6. Now, sprinkle with your parmesan cheese and mix that together.
    1. You can experiment with the apple cider vinegar, adding more or less as you like it. If you're not the vinegar type, you can substitute it for lemon juice, which is also delicious!

Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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