This bright and crunchy shaved Brussels sprouts salad is a refreshing twist on traditional green salads. Shaved Brussels sprouts have a wonderful texture and a mild, nutty flavor that pairs beautifully with tangy dressings. With the addition of toasted nuts, dried cranberries, and grated Parmesan cheese, this salad is both light and satisfying. It’s a perfect side dish for any meal, or it can be enjoyed on its own for a light lunch. Best of all, it’s quick and easy to make, requiring minimal preparation for maximum flavor and crunch.
Ingredients:
- 1 lb Brussels sprouts, trimmed and shaved (use a mandoline or food processor)
- 1/3 cup dried cranberries
- 1/3 cup toasted slivered almonds or pecans
- 1/4 cup grated Parmesan cheese
- 1 small apple, thinly sliced (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions:
- Shave the Brussels sprouts: Using a mandoline or food processor, thinly slice the Brussels sprouts into fine shreds. Place them in a large salad bowl.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the salad: Add the dried cranberries, toasted nuts, and Parmesan cheese to the bowl with the shaved Brussels sprouts. If using, toss in the thinly sliced apple for extra sweetness and crunch.
- Dress and toss: Pour the dressing over the salad and toss everything together until well coated. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Serve immediately or allow the salad to sit for 10-15 minutes to let the flavors meld. This salad can be stored in the fridge for up to a day.
Enjoy this crunchy, flavorful salad as a side or a light main course!
