Vegetarian Christmas Salad

About

This crunchy low carb salad makes a great vegetarian Keto recipe for the festive season. Our holiday salad is packed with low carb veggies, tangy blue cheese crumbles, dried cranberries, crunchy pecans and drizzled with a zesty orange dressing. This sweet and savory low carb salad can be served as both a lunch option or a side salad.

Can I Use Different Nuts?

We have used pecans in our crunchy vegetarian salad as they perfectly complement the other festive flavors of the dish. If you would like to use a different nut, walnuts would make a good substitution. You may also omit entirely for a nut-free diet. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Use a Different Cheese?

We have used crumbled blue cheese to add some festive decadence to our Christmas Keto salad. If you would like to use a different cheese, soft, crumbly cheeses would make good substitutes. We recommend using a goats cheese or brie in the same quantities if you are looking for a replacement.

Ingredients

2 tablespoon olive oil
2 tablespoon, halves pecans, raw
1 large – stalk – 11" to 12" long celery stalks
⅔ cup cabbage, red, raw
⅔ cup cabbage, green, raw
1 tablespoon reduced sugar craisin dried cranberries by ocean spray
2 tablespoon red onion
½ tablespoon orange juice
⅓ cup blue cheese
⅛ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Thinly slice the cabbage and onion. Add the cabbage and onion to a large serving/salad bowl. Toss together to combine.
Finely chop the cranberries and roughly chop the pecans and celery. Scatter the cranberries, celery and pecans over the salad. Crumble over the blue cheese. Gently mix everything to combine.
Add the olive oil, orange juice, salt and pepper to a small bowl. Mix the dressing together until well combined. Drizzle the dressing over the salad and toss to combine. Leave to stand for 10 minutes before serving.