Keto Brussels Sprouts Salad (That Tastes Better Than Potato Salad)

Let’s be real. Most salads are just… sad. They sit on the side of the plate like an afterthought. But not this one. This Keto Brussels Sprouts Salad doesn’t play second fiddle to anything. It’s crunchy, full of flavor, and honestly? It could take on any potato salad at a cookout and win.

If you’ve been missing potato salad on keto, keep reading. This salad brings the creamy, rich, and tangy vibes—without the carbs that sneak in from potatoes. It’s fresh, fast, and won’t leave you feeling like you just ate a bowl of grass.

What Makes This Salad So Good?

You know that feeling when you’re biting into something that just works? That’s this salad. It’s got:

• Crispy bacon
• Thinly sliced Brussels sprouts (raw, but not in a weird way)
• A creamy, lemon-mayo dressing
• Toasted almonds or sunflower seeds (if you’re into that)
• Shredded Parmesan for salt and bite

It’s like a flavor punch. Every bite has crunch, cream, and a bit of zing. Think of it like keto’s answer to potato salad, but with way more personality.

Ingredients You’ll Need

Here’s the good part. Everything is easy to find, no wild ingredients or trips to specialty stores.

Main Salad:

• 1 pound of Brussels sprouts (about 4 cups when shredded)
• 4 slices of bacon (or more if you don’t like sharing)
• 1/2 cup shredded or shaved Parmesan
• 1/3 cup sliced almonds or chopped walnuts (optional)
• 1/4 small red onion, sliced real thin
• Fresh parsley (if you like)

Dressing:

• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard (adds a little bite)
• Salt and black pepper, to taste

Want to make it feel like a cold potato salad? Add 1/4 teaspoon garlic powder or a pinch of smoked paprika to the dressing. That’ll give it that familiar, comforting kick.

How to Make this Brussels Sprouts Salad (Even If You Hate Cooking)

Step 1: Shred the Brussels Sprouts

Trim the ends, pull off any weird-looking outer leaves, and slice them thin. A food processor saves time, but a sharp knife works too. You’re going for thin, salad-style shreds. Don’t cook them. Raw is the trick.

Step 2: Cook the Bacon

Fry up your bacon in a pan until crispy. Let it cool a bit, then crumble or chop. The bacon grease? Save a teaspoon of that—it’s gold for the dressing.

Step 3: Toast the Nuts

This step’s optional, but worth it. Just toss your almonds or walnuts into a dry pan on medium heat. Stir until they’re golden. It brings out a roasted, buttery flavor.

Step 4: Make the Dressing

In a small bowl or jar, whisk together mayo, olive oil, lemon juice, mustard, a bit of bacon grease, salt, and pepper. Taste and tweak. Like it tangier? Add more lemon. Want it creamier? Toss in another spoon of mayo.

Step 5: Mix It All Up

In a big bowl, combine the shredded sprouts, bacon, cheese, nuts, and onion. Pour the dressing over the top and toss everything until it’s well coated.

Let it chill in the fridge for 15–20 minutes. It softens the sprouts a bit and gives the flavors time to get cozy. But honestly, it’s great right away too.

Keto People, This Salad’s Got Your Back

Let’s talk carbs. Brussels sprouts are one of the few veggies that feel like comfort food but still fit into keto. Here’s a rough idea of what you’re looking at per serving (makes about 4 servings):

• Net carbs: 4–5g
• Protein: 10g (thanks to bacon and cheese)
• Fat: 24g (aka: you’ll feel full)
• Fiber: 3g

Compare that to classic potato salad which can hit you with 30–40g of carbs per serving. Yeah… no thanks.

How It Stacks Up Against Potato Salad

Okay, let’s get real for a second. Potato salad is great—no hate here. It’s creamy, rich, and comforting. But it also spikes blood sugar, weighs you down, and doesn’t hold up well after a few hours in the sun.

This Keto Brussels Sprouts Salad? It’s got all the good stuff without the carb crash. It’s better for hot weather, it stays crunchy, and you don’t need to worry about it turning into mush at a BBQ.

Plus, it’s one of the few keto side dishes that people who aren’t even doing keto will ask for seconds of. That’s saying something.

Make It Your Own

This salad is a base. You can build on it, switch it up, and make it fit whatever’s in your fridge.

Add-ins That Work:

• Chopped hard-boiled eggs – for that classic potato salad vibe
• Leftover rotisserie chicken – turn it into a full meal
• Diced avocado – adds creaminess
• Chopped pickles or capers – salty and tangy boost
• Crispy prosciutto – fancy bacon

Don’t like Parmesan? Feta or goat cheese work too. Want more crunch? Try roasted sunflower seeds.

What You can Serve this Keto Brussels Sprouts Salad With

You can serve this salad with just about anything. Here’s what it pairs with best:

• Grilled steak or chicken
• Salmon or shrimp
• Keto burgers
• A fat slice of low-carb quiche

And if you’re headed to a BBQ, swap your usual potato salad with this. Trust me, people will be asking what’s in it.

Meal Prep Friendly? Heck Yes.

Make a batch on Sunday, and you’ve got lunch for three days. It actually tastes better the next day. Just keep the dressing separate if you’re worried about sogginess.

Pro tip: If the sprouts start to wilt, toss in a handful of fresh shredded ones and mix again.

Cold, Crunchy, Creamy—What Else Do You Want?

This salad hits all the right notes:

• Crunchy? Yup.
• Creamy? Yes.
• Savory? Bacon says hi.
• Bright and fresh? Lemon’s doing its job.

If you’re used to skipping salad because it’s boring or you think you need potato salad to make a meal feel complete… this recipe might change your mind. Or at least give that potato salad a run for its money.

Why I Make This Every Week

Look, I used to be a hardcore potato salad person. Every family cookout, that bowl of cold, creamy goodness was all I needed. But after going low-carb, I felt like I was always trying to recreate it and coming up short.

Then I made this salad. I didn’t expect it to hit the same spot, but it totally did. The crunch of the sprouts, the tang from the lemon, the richness of bacon and cheese, something about it just works. Now, I make it every single week. No joke.

Even my dad, who thinks Brussels sprouts are “tiny cabbages that smell weird,” asked for seconds. So… that’s saying something.

Conclusion

If you’re doing keto, this salad is gold. If you’re just trying to eat better, it still works. And if you’re tired of eating potato salad every time you need a side dish? Give this a shot.

It’s not trying to be fancy. It just tastes really, really good.

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