SHAVED BRUSSEL SPROUT SALAD RECIPE RECIPES
SHAVED BRUSSELS SPROUT SALAD RECIPE: HOW TO MAKE IT
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 79mg sodium, CarbohydrateContent 18g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 fat
SHAVED BRUSSELS SPROUT SALAD RECIPE | EATINGWELL
This raw Brussels sprouts salad featuring shaved Brussels sprouts, toasted pecans, sweet-tart cranberries and nutty Parmesan cheese is tossed with a light and lemony vinaigrette. You can shave the Brussels sprouts using a chef's knife--or use the slicing attachment of your food processor to make it even easier. This quick and easy recipe is perfect for fall or anytime you have crisp, fresh Brussels sprouts on hand.
Provided by Karen Rankin
Categories Quick & Easy No-Cook Dinner Recipes
Total Time 10 minutes
Number Of Ingredients 8
Steps:
- Cut Brussels sprouts in half lengthwise and thinly slice crosswise to the core; discard core. (Alternatively, shred whole, trimmed Brussels sprouts in a food processor with a slicing blade attachment.)
- Whisk oil, lemon juice, salt and pepper in a medium bowl. Add the shredded Brussels sprouts, pecans, Parmesan and cranberries; toss to coat.
Nutrition Facts : Calories 245 calories, CarbohydrateContent 15.9 g, CholesterolContent 2.7 mg, FatContent 18.9 g, FiberContent 4.3 g, ProteinContent 6.4 g, SaturatedFatContent 3.4 g, SodiumContent 349.9 mg, SugarContent 8.6 g
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Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer.
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Total Time 15 minutes
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Total Time 15 minutes
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- Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl. Add walnuts and cheese. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance.
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Reviews 4.8
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Total Time 40 minutes
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SHAVED BRUSSELS SPROUT SALAD - NATASHASKITCHEN.COM
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