Shaved Brussel Sprout Salad
Yield: 6 servings
Calories: 210kcal
This shaved brussels sprout salad has a delicious combination of flavors and textures. It's a refreshing and healthy option to serve hungry guests.
Ingredients
- 1 pound (454 g) brussels sprouts
- 2 teaspoons (1 g) lemon zest
- 2 tablespoons (60 ml) lemon juice
- 2 tablespoons (60 ml) apple cider vinegar
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) honey
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ⅓ cup (79 ml) extra-virgin olive oil
- ¾ cup (90 g) diced Fuji apple, or Honeycrisp, ¼" dice
- ¼ cup (33 g) dried cranberries
- ¼ cup (20 g) grated parmesan cheese
- ¼ cup (33 g) pepitas, or sunflower seeds
Instructions
- Prepare the Brussels Sprouts - Add the sprouts to a colander and rinse well with cold water. Drain and dry them. Starting at the top of the sprout, thinly slice crosswise, into ⅛-inch thick or thinner pieces. Discard the bottom stem end.
- Make the Dressing - In a medium mixing bowl, whisk the lemon zest, lemon juice, apple cider vinegar, dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil, continuously whisking until a thickened dressing is formed. Season with salt and pepper to taste.
- Assemble the Salad - In a large serving bowl, add the shaved brussels sprouts, apples, cranberries, parmesan cheese, and pepitas. Drizzle on the dressing, gently tossing to coat. Serve immediately.
Notes
- Recipe Yield: About 6 cups
- Serving Size: 1 cup
- Dressing Yield: 1/2 cup
- Storing: Refrigerate in an airtight container for up to 1 day.
Nutrition
Calories: 210kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 314mg | Potassium: 359mg | Fiber: 4g | Sugar: 10g | Vitamin A: 618IU | Vitamin C: 68mg | Calcium: 75mg | Iron: 2mg
Recipe Link
Recipe Video