Shaved Brussels Sprouts Salad
by Kim Becker
Shredded Brussels sprouts are a hearty stand-in for lettuce in this delicious, nutrient-packed, high fiber salad.
Brussels sprouts are one of my favorite vegetables to roast, but eating them raw in a salad with a tangy dressing, dried fruit, crunchy nuts and salty cheese has opened up a whole new world. Most of the time, I will vary the recipe based on what ingredients I have on hand. Dried cranberries make a good substitute for dates, and walnuts or pecans could substitute for almonds. I’ve also substituted white cheddar for manchego. It’s easy to make, especially if you have a food processor with a shredding attachment. Otherwise, you can thinly slice the sprouts by hand or purchase them pre-shredded. Because it holds up well even after it’s dressed, it’s one of my go-to dishes for a pot luck dinner. It will keep in the fridge, tightly covered, for 4-5 days.
This recipe comes from my daughter’s new cookbook, “It’s Not Complicated” by Katie Lee, which will be out this month. So, many of my favorite dishes are from her cookbooks. Hopefully, I’ve inspired some of the recipes.
Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds
- 1/2 cup lemon juice
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 lb. Brussels sprouts (or one 16-ounce bag shaved)
- 1/4 cup chopped dates
- 1/4 cup diced manchego cheese
- 1/4 cup chopped almonds
In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.
Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
Nutritional Information per serving
Yield: 6 servings per recipe
Calories: 275; Fat: 22g; Carbohydrates: 17g; Protein: 5g
April 28, 2021
March 16, 2021