Shaved Brussel Sprout Salad Recipe
This Shaved Brussel Sprout Salad takes just 15 minutes to make and includes a lemony dressing, cranberries, pecans, and Parmesan.
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 stem, cut in half and then 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
- Slice the Brussel sprouts very thinly. If you have a mandoline or a food processor with a slicing attachment, it will make it faster to to shave the Brussel sprouts! If you don't, grab a sharp knife and thinly slice them after cutting off their stems and halving them.
- Toss the Brussels with the dressing before adding the other ingredients. This will allow them to soften and absorb the dressing! The other ingredients will stay fresher if they're added right before eating.
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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