Keto Huzaren Salad

  • Keto Snacks & Side Dishes
  • 304 calories | 16.6 grams of protein | 22 grams of fat | 7.2 grams of carbohydrates

The above nutritional values are per serving, calculated for 6 servings. The nutritional value indicated per dish is only an indication. Since the nutritional value can vary greatly depending on the brand/product you use, it has a significant impact on the overall nutritional value of a complete dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you consume. If you don’t know how to calculate it yourself, you can read about it here.

Keto Huzaren Salad

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The origin of the name “Huzaren salade” is not well known. One of the stories about its origin is that Hungarian soldiers (known as the Hussars) used to carry pre-prepared food on their journeys, which later became known as “Huzaren salade.” However, it is highly doubtful that this is how the version of Huzaren salade we know today came to be. The wars between Austria and the Ottoman Empire received little attention from Dutch newspapers, so it is not very likely that this would have been the reason we call this salad Huzaren salade.

Horse meat?
Another explanation could be that the name was a marketing invention from the 19th century. The salad would be a variation of herring salad, where the herring was replaced with horse meat in the summer. Because “horse meat salad” was not considered a suitable name, they chose “Huzaren salade” instead. This reference to horse-riding hussars would sound more positive. Nowadays, Huzaren salade is often prepared with different types of meat, and the original association with horses has been lost.

Regardless of its origin, it is a delicious dish that many people serve at BBQs or during gourmet evenings. Here, I share with you my most favorite keto version of this salad.
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For 6 servings as a side dish:

  • 1 large cauliflower (cut into florets, cooked and cooled)
  • 4 generous tbsp mayonnaise (Click here for the homemade mayonnaise recipe)
  • 200 grams of corned beef (finely chopped)
  • ½ red onion (finely chopped)
  • 1 to 2 boiled eggs (chopped into small pieces)
  • A few gherkins (Kesbeke, chopped into small pieces)
  • Paprika powder (amount to taste)
  • Pepper and salt (amount to taste)
  • A few small silver onions (Kesbeke, halved or cubed)
  • 1 can of Bonduelle edamame beans


Put the cauliflower in a mesh bag (or clean kitchen towel) and squeeze out as much moisture as you can. Transfer the squeezed cauliflower to a bowl, add all the other ingredients, and mix well. Cover and refrigerate to allow the flavors to meld.
Tip for an extra creamy salad: Puree the cauliflower with the mayonnaise using an immersion blender before adding the other ingredients.

Want a quicker version? For a faster version, you can replace the cauliflower with raw cauliflower rice and puree it with the mayonnaise. I find this version slightly less tasty than the one above, but it’s a good quick alternative!



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