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Shredded Brussels Sprouts with Lemon and Poppy Seeds
Shredding brussels sprouts makes this salad into a super kid-friendly recipe. Plus, the dressing is absolutely delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 80 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 pound Brussels sprouts
- 5 oz water chestnuts, drained
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 2 teaspoons poppy seeds
- 1/4 cup low sodium chicken stock
Instructions
- Finely chop the Brussels sprouts and water chestnuts with a knife (or in a food processor) and into small pieces.
- Place in a bowl with lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the brussel sprouts and refrigerate for several hours until you're ready to cook them.
- Heat butter and oil in a saute and pan over medium heat. Saute the brussel sprouts for 2 minutes. Add the salt, garlic, zest and poppy seeds and continue to cook an additional 2 minutes.
- Pour in the chicken stock and cook 1 more minute.
Cup of Yum
Nutrition Information
Calories
80kcal
(4%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
5g
(8%)
Cholesterol
5mg
(2%)
Sodium
35mg
(1%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 80
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Cholesterol | 5mg | 2% |
| Sodium | 35mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.