Shaved Brussels Sprout Salad (Without Mayonnaise)
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
8
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Calories
226 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
American
Shaved Brussels Sprout Salad (Without Mayonnaise)
Description
The recipe features shaved Brussels sprouts prepared by slicing thinly with a food processor, mandolin, or sharp knife after trimming and cleaning. Mixed with chopped apples, dried cranberries, sunflower seeds, and shredded Parmesan, the salad combines crunchy, sweet, tangy, and nutty elements.
The honey mustard dressing blends Greek yogurt, olive oil, Dijon mustard, honey, lemon juice, apple cider vinegar, garlic, salt, and pepper. It adds tangy, sweet, and creamy notes that balance the bitter sprouts and tart fruit. The salad is tossed well to coat all ingredients evenly before serving.
This cold salad can be served as a fresh, light side dish or an easy lunch. The texture is crisp and varied, with the shaved sprouts providing a delicate base that accepts the flavor dressing without mayonnaise's heaviness.
The dressing stores in the refrigerator covered for up to two weeks. Adjust honey to taste for desired sweetness. The method of shaving the sprouts influences the salad’s texture, with thinner slices yielding more tenderness.
Ingredients
- 1 lb Brussels sprouts (ends trimmed, shaved)
- 1 large apple chopped, or 2 small apples, honey crisp
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ⅓ cup Parmesan Cheese (shredded or shaved )
- salt to taste
- black pepper to taste
Honey Mustard Salad Dressing
- ½ cup Greek yogurt (plain, any % fat will do, or dairy free/plant based yogurt of choice)
- ¼ cup extra-virgin olive oil
- ¼ cup Dijon mustard
- 3 to 4 tablespoon honey (or to taste)
- 2 tablespoon lemon juice
- 2 tablespoon apple cider vinegar ( or more lemon juice)
- 1 clove garlic (finely minced or pressed)
- ½ teaspoon salt
- black pepper to taste
Instructions
Make Salad Dressing
- In a 2 cup measuring cup or medium sized bowl, combine all of the dressing ingredients. Mix until evenly combined. Season to taste with salt and pepper.Optional: the dressing is meant to be tangy and bold, adjust to taste with additional honey if desired.Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.
Prepare the Salad
- Shave the Brussels sprouts. Use a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. Or use a mandolin or sharp knife. See recipe notes below.
- Place the shaved Brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, and sunflower seeds.
- Drizzle the salad with the dressing and toss well. Season with salt and pepper to taste as desired.
- Top the tossed salad with the shaved parmesan cheese. Enjoy!
Notes
- Trim Brussels sprouts by washing thoroughly, removing damaged outer leaves, and cutting off the stem ends before shaving thinly.
- Use a food processor with slicing attachment, mandolin (with safety precautions), or sharp knife to shred the Brussels sprouts thinly for the best texture.
- Leftover dressing can be refrigerated covered for 10 to 14 days.
- Adjust honey quantity in the dressing to modify sweetness level to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 321mg | 13% |
| Potassium | 352mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 51mg | 57% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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