Korean Brussels Sprouts Salad

This Keto Korean Brussels Sprouts Salad combines the nutty crunch of Brussels sprouts with the bold flavors of Korean cuisine, creating a refreshing and satisfying dish. Tossed in a spicy sesame dressing, it's perfect as a side or a light main dish.

Ingredients

• Brussels sprouts - 200 grams
• Sesame oil - 2 tablespoons
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Garlic (minced) - 1 clove
• Green onion (sliced) - 1 stalk
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Wash and trim the Brussels sprouts, cutting them in half.
2. In a large skillet over medium heat, add 1 tablespoon of sesame oil and the halved Brussels sprouts, sautéing for about 5-7 minutes until they are tender and slightly caramelized.
3. While the Brussels sprouts are cooking, prepare the dressing in a small bowl by whisking together the remaining tablespoon of sesame oil, soy sauce, rice vinegar, gochugaru, minced garlic, and a pinch of salt.
4. Once the Brussels sprouts are done, remove them from heat and let them cool slightly.
5. In a mixing bowl, combine the sautéed Brussels sprouts with the dressing, sliced green onion, and sesame seeds, tossing well to coat.
6. Serve the salad warm or at room temperature, garnished with additional sesame seeds and green onions if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins C and K, promoting a healthy immune system and bone health.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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