Shaved Brussels Sprouts Salad Recipe
User Reviews
5
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
4
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Calories
368 kcal
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Cuisine
Mediterranean
Shaved Brussels Sprouts Salad Recipe
Description
The Shaved Brussels Sprouts Salad Recipe centers on finely sliced Brussels sprouts, which creates a crisp and delicate base. Mixed with thin slices of red onion and chopped walnuts, the salad gains crunchy contrast and a nutty depth. The dressing, made from red wine vinegar, olive oil, tahini, fresh dill weed tips, oregano, honey, kosher salt, and black pepper, adds a creamy, tangy, and herbaceous element, evenly coating the vegetables.
The pomegranate arils on top add pops of juicy sweetness, while crumbled feta provides a slightly salty, creamy finish. The raw preparation keeps the Brussels sprouts crunchy but easier to digest with the thin slicing. This salad suits well alongside roasted meats or as part of a light meal.
For best texture and flavor, the salad should be served soon after tossing. Leftovers keep airtight in the refrigerator but are recommended to be consumed within two days to maintain freshness and crispness. Additional mix-ins like pepitas, sunflower seeds, apples, pears, or goat cheese can be added to vary flavor and texture.
Ingredients
Dressing
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tbsp tahini
- 2 tsp dill weed tips
- 1/2 tsp oregano
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Brussels Sprout Salad
- 1 lb Brussels sprouts
- 1 red onion thinly sliced
- 1/2 cup walnuts chopped
- 1/2 cup pomegranate arils
- 1/2 cup feta cheese crumbled
Instructions
- Make the dressing by mixing the red wine vinegar, olive oil, tahini, dill weeds, oregano, honey, salt and pepper in a bowl and set aside.
- To make the salad, cut the ends of the brussels sprouts and thinly slice them. To do so, you can use a mandoline with a safety guard or a food processor with a slicer disk.
- Mix the shredded brussels sprouts with sliced onion and chopped walnuts. Add in the dressing and mix to combine.
- Transfer to a serving platter or a shallow bowl. Top with pomegranate arils and crumbled feta.
Notes
- This salad is best served fresh to retain crispness and flavor.
- Leftovers can be stored in an airtight container and refrigerated for up to 2 days.
- Optional mix-ins include pepitas, sunflower seeds, apples, pears, or goat cheese for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 17mg | 6% |
| Sodium | 539mg | 22% |
| Potassium | 650mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 101mg | 112% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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