Brussels Sprout Salad with Lemon Parmesan Vinaigrette
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Brussels Sprout Salad with Lemon Parmesan Vinaigrette
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This raw veggie slaw is made with thinly shaved Brussels sprouts tossed in a bright lemon-parmesan vinaigrette. Great for prepping ahead!
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Ingredients
- 1 pound Brussels sprouts (trimmed and thinly sliced)
- 1 lemon (zest and juice)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic (grated)
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts or toasted almonds (for added crunch (optional))
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Instructions
- Thinly slice/shred the Brussels sprouts using a food processor with the slicing blade Alternatively, slice them thinly with a sharp chef's knife. Place in a large bowl.
- Zest the lemon directly over the bowl. Next, drizzle the shaved Brussels with olive oil, lemon juice, garlic, salt and pepper. Toss well, ideally using hands, to slightly "massage" the vinaigrette into the Brussels.
- Pre-heat oven to 350 degrees. Toast pine nuts until golden brown, about 6-7 minutes. Add toasted pine nuts and parmesan to slaw and toss once more before serving,
Notes
- To save time shaving the Brussels, I like to use the food processor to quickly pulse them in to thin slices. You can also use a really sharp knife!
Nutrition Information
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Serving
1cup
Calories
203kcal
(10%)
Carbohydrates
14g
(5%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
997mg
(42%)
Potassium
529mg
(15%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
909IU
(18%)
Vitamin C
111mg
(123%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 203kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 997mg | 42% |
| Potassium | 529mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 111mg | 123% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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