Shaved Brussel Sprout Salad Recipe
User Reviews
5
Shaved Brussel Sprout Salad Recipe
Description
This salad starts with Brussels sprouts finely shredded, which softens their typically firm texture. The dressing combines bright lemon juice, vinegar, and olive oil with honey and shallot for mild sweetness and acidity. Tossing the sprouts in the dressing mellows their flavor when allowed to sit briefly.
Fresh apple slices add crispness and a lightly sweet contrast, while dried cranberries contribute chewiness and tartness. Roasted hazelnuts introduce a toasty crunch, and goat cheese adds a creamy, tangy element. The assembly yields a well-balanced salad with multiple textures and flavors from fresh to rich.
It can be served as a side salad for lunch or dinner and offers suitable preparation options, including shredding the Brussels sprouts in advance and making the dressing ahead to combine shortly before serving for best texture.
Storing leftovers in an airtight container keeps the salad fresh for up to two days, maintaining its crispness and flavor. Using a food processor to shred the sprouts speeds preparation.
Ingredients
For the dressing:
- 1/4 cup white wine vinegar
- 1/3 cup lemon juice freshly squeezed
- 1 shallot chopped, small
- 4 tablespoons olive oil
- 2 tablespoons honey maple syrup or agave would also work
- 1 teaspoon kosher salt plus more as necessary
- ¼ teaspoon black pepper
For The Salad:
- 1 pound Brussels sprouts shredded*
- 1 apple thinly sliced
- ½ cup dried cranberries
- ½ cup hazelnuts lightly roasted, or walnuts
- ⅔ cup goat cheese crumbled
Instructions
- To make the dressing, whisk together all the dressing ingredients in bowl.
- Place the shaved brussel sprouts in a large salad bowl and drizzle it with the dressing. Give it a toss. If you have the time, cover it with stretch film and let it sit for 30 minutes. Taste for seasoning and add more if necessery.
- Add in the slices of apples, cranberries, and hazelnuts. Gently toss.
- Top it off with crumbled goat cheese and serve.
Notes
- The quickest way to shred Brussels sprouts is using a food processor; handle gently to avoid mashing.
- Prepare the dressing and shred the sprouts a day ahead and assemble the salad just before serving to maintain freshness.
- Store leftovers in an airtight container in the refrigerator for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 12mg | 4% |
| Sodium | 502mg | 21% |
| Potassium | 435mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 71mg | 79% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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