Keto Russian Salad

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    25 min

Keto Russian Salad

This delicious low carb recipe is our Keto take on a classic Russian salad. We have prepared our low carb dish with cauliflower florets, tender radishes, a few green peas, hard-boiled eggs, salty capers, tangy gherkins, and creamy mayonnaise. This flavorful Keto salad makes a great side dish; perfect served with grilled or barbecued meats.

What is Russian Salad?

Russian salad is typically made with potatoes, carrots, eggs, pickles, fresh herbs, and mayonnaise. Occasionally some salads also include ham and variations on the vegetables. For our adaptation of this classic dish, we have substituted the carb-heavy potatoes with cauliflower and swapped the carrots for radish. We have used fresh parsley in our adapted salad, but this would also work well with fresh dill. Please be sure to adjust your macros to account for any changes made to the original recipe.

Are Peas Keto?

Although peas are not typically considered Keto, a small quantity can be enjoyed on occasion as part of a balanced low carb diet. We have used just a quarter cup of peas in this low carb recipe, which is divided between 4 servings. This adds a hint of the flavor and texture of peas without too many additional carbs. If you prefer to lower the carb count, you can omit the peas entirely or substitute with a few chopped green beans.

  • Net Carbs

    3.9 g

  • Fiber

    1.1 g

  • Total Carbs

    5 g

  • Protein

    3.7 g

  • Fats

    18.4 g

192 cals

Keto Russian Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Radish


    6 medium - 3/4" to 1" diameter

  • Hard boiled egg

    Hard boiled egg

    2 medium

  • Cauliflower Florets

    Cauliflower Florets

    1 cup

  • Parsley


    1 tablespoon

  • Capers


    1 teaspoon

  • Sweet pickles (gherkins)

    Sweet pickles (gherkins)

    1 large - 3" long

  • Peas


    0.25 cup

  • Mayo, Avocado Oil

    Mayo, Avocado Oil

    0.33 cup

  • Salt, sea salt

    Salt, sea salt

    0.13 teaspoon

  • Black pepper

    Black pepper

    0.13 teaspoon

Recipe Steps

steps 4

25 min

  • Step 1

    Chop the cauliflower florets into bite-sized chunks and slice the radishes in half, discarding the tops and tips. Add the cauliflower and radishes to a small pan of boiling water. Simmer for 6 minutes. Add the peas and simmer for a minute or two more, or until all the vegetables are cooked and tender. Drain completely and set aside to steam dry, then transfer to a mixing bowl to cool.
    Step 1
  • Step 2

    Lightly crack the hard-boiled eggshells so you can easily peel the shell away. Roughly chop the eggs. Add the chopped eggs to the bowl with the cooked vegetables. Season with salt and pepper and mix well to combine.
    Step 2
  • Step 3

    Roughly chop the capers, parsley and gherkin. Add the capers, parsley and gherkin to the bowl with the cooked vegetables and egg. Mix well to combine.
    Step 3
  • Step 4

    Add the mayonnaise to bowl. Stir well to combine, coating everything evenly in the mayonnaise. Cover and chill until ready to serve.
    Step 4