How to Enjoy Raw Brussels Sprouts... Cover it in Cheese!

by - 5:05 PM

When it comes to eating your veggies, Brussels sprouts have always been high on the hit list. They're packed with antioxidants, fiber, omega-3 fatty acids, nutrients, and helps protect against cancer and maintain healthy blood sugar levels - it makes sense that this happy cruciferous vegetable is always included in every diet, including Keto.

But Brussels sprouts are also notoriously on the "yuck" list for many people, and that's most likely due to the fact that when overcooked they release excess sulphur (you know, that fart like smell which co-workers HATE you for when re-heating certain veggies in the microwave). Or to basically mask the taste we fry them to a crisp with TONS of bacon, because everything tastes better with bacon.

However, eating them raw? No thanks.

When you stop to think about it however, how is eating them raw any different from cabbage? Sure in full ball form they're dense and tough, but shave them into a fine slaw and you have the base for an amazing salad or side dish!

**I would like to NOTE here however that for some people there are difficult-to-digest sugars found in raw cruciferous vegetables that can cause gas and bloating, and people with thyroid conditions should also stay away... BUT this can easily be fixed by blanching your shaved Brussels in boiling water for 30-45 seconds and then shocking them in an ice bath. That bit of cooking helps make them much easier to digest!**

So when I'd first heard about the idea of a shaved Brussels salad - I was intrigued. I do enjoy the sweet bitterness of the veggie, and then I saw that to offset the flavor... just add TONS of finely grated Parmesan and I was sold.  I normally add candied walnuts and pomegranate seeds when I'm making this regularly, but skip those to make it super Keto friendly!

Keto Friendly Shaved Brussels Sprouts Salad
You can just use regular olive oil, but I wanted to boost this with some Keto happy oils!

  • 1 pound Brussels sprouts
  • 2/3 cup finely grated Parmesan cheese
  • 2 tablespoon Avocado oil
  • 1 tablespoon MTC oil 
  • 2 tablespoons red wine vinegar
  • 1/2 tablespoon lemon juice 
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon pepper
Slice Brussels sprout in half and then holding the stem, finely cut lengthwise into thin strips. Continue with the rest of the sprouts until finished. Yes - this will take some time, but the finer the shred the tastier! You could also whip them through a food processor but the shave might not be as nice. 

Toss sprouts with Parmesan cheese and set aside. 

In a bowl, whisk together oils, vinegar, lemon juice, and seasonings. Pour over salad and toss until evenly coated. 

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