Shaved Brussels Sprouts Salad
By: Eleni Saltas
When I have guests over (pre-covid), there’s always that initial stress of palate pleasing. There’s always a vegan/someone practicing a Lenten fast, some keto guy or a finicky eater. Although I’d like to say, “you’ll eat what you’re served” I’ve found it’s much easier to make this brussels sprouts salad. Even in its simplicity, the salad covers all the bases: it’s vegan, low carb, and still manages to make eating veggies not so boring. Enjoy (safely) at the comfort of your home knowing that this dish will be a hit on any plate.
Image by Sarah Arnoff Yeoman.
Prep Time:
10min
Total Time:
25min
Servings:
2-4
Good For:
Side salad/Lent
Ingredients
- 2 pounds shaved Brussels sprouts*
- ½ cup slivered almonds or pine nuts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili flakes
- 3 tablespoons apple cider vinegar, or more to taste
- 1 teaspoon dijon mustard
- 1 to 2 cloves of garlic, minced
- Pepper, to taste
- Sea salt, to taste
Step by Step Instructions
Step 1
Place the almonds or pine nuts in a skillet over low to medium heat (no oil). Stay by the stove as the almonds or pine nuts can burn easily, and stir occasionally with a wooden spoon. Cook for about 5 minutes, until lightly browned. Remove from heat and transfer to a plate and set aside to cool.
Step 2
Heat olive oil in a large saute pan to medium high heat and add the brussels sprouts. Cook for 5-7 minutes, or until the brussels sprouts begin to tenderize. Add chili flakes, salt, and slivered almonds and cook for an additional 2-3 minutes on low heat. Remove from heat and place in a serving bowl.
Step 3
For the dressing, combine the garlic, apple cider vinegar and dijon mustard in a small bowl and stir until combined. Drizzle on salad little by little until well combined (it may not look like a lot of dressing at first but a little goes a long way here).
Step 4
Finish with a dash of sea salt and cracked pepper and enjoy!
Recipe Notes
*For this recipe pre-shredded sprouts are a convenient buy. If using whole brussels sprouts, wash well and trim the ends with a knife. Shred or shave the brussels sprouts by either using a food processor or a knife. With a food processor, pulse in batches until shredded to your liking.
Other great add-ins to the salad include dried cranberries, pecans or sunflower seeds.
We really enjoyed these! Didn’t even need to cook the brussles for 5 mins. Just a few mins and they were already at the perfect tenderness. So easy to make, thanks!
ahhh yay yay so glad you loved them 🙂 I even forget how easy this one is I need to make some for me again this week!