Shaved Brussel Sprout Salad Recipe
Shredded Brussel sprout salad with cranberries, pecans, Parmesan, and a homemade lemony dressing.
Servings: 4 servings
Equipment
Ingredients
- 1 pound brussel sprouts thinly sliced
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼ cup shaved parmesan cheese
Instructions
- Using a large sharp knife, trim the Brussel sprouts stems, cut them in half, and thinly slice both halves. Set aside.
- In a large serving bowl, add the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Whisk to combine the dressing ingredients until no longer separated.
- Transfer the shaved Brussel sprouts to the serving bowl and toss well to combine. Set in the fridge to soften the sprouts until ready to serve.
- When you're ready to serve, add the cranberries, pecans, and Parmesan cheese on top.
Notes
My Top Tip: Slice the sprouts thinly. Thick pieces stay firm and can be tough to chew raw. If a few chunky pieces make it into the bowl, pull them out and slice them again.
Storage: Store the Brussel sprout salad in an airtight container in the fridge for 3 days. Enjoy leftovers cold.
Nutrition
Serving: 1cup | Calories: 270kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 461mg | Potassium: 504mg | Fiber: 6g | Sugar: 9g | Vitamin A: 912IU | Vitamin C: 101mg | Calcium: 132mg | Iron: 2mg
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