I don’t blame the Brussel sprouts.
The way I’ve been served Brussel sprouts over the years has definitely lacked a bit of creativity. My childhood memory recalls them steamed, with little flavor and undoubtedly left uneaten on the plate.
So imagine my surprise when I stumbled upon a mysterious green vegetable salad at a baby shower a few years ago and learned the main character was… BRUSSEL SPROUTS.
This recipe balances those Brussels with sweet apples and cranberries and the tangy dressing brings it all together. I’d even add bacon or chicken to bring it to another level.
Please enjoy the “Shaved Brussel Sprouts Salad” courtesy of the Two Peas and Their Pod blog.
Shaved Brussel Sprouts Salad
RECIPE COURTESY OF Two Peas and Their Pod
For the Dressing:
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- Kosher salt and black pepper to taste
For the Salad:
- 1 lb Brussels sprouts ends trimmed
- 1 large Honeycrisp apple chopped (or 2 small apples)
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/3 cup shredded or shaved Parmesan cheese
- Kosher salt and black pepper to taste
First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandolin or sharp knife if you don’t have a food processor.
Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.
