Shredded Brussels Sprouts Salad Recipe

Yields: 4-6 servings
Prep time: 15 minutes
Chill time: Optional (at least 30 minutes for best flavor)

Ingredients:

Salad:

• 1 pound Brussels sprouts, trimmed and finely shredded
• 1/2 cup dried cranberries or cherries
• 1/2 cup toasted nuts (pecans, walnuts, almonds, or sunflower seeds)
• 1/4 cup crumbled feta, goat cheese, or shaved Parmesan
• 1/2 of a small red onion, thinly sliced (optional)
• 1/4 cup chopped fresh herbs (parsley, mint, basil, or a combination)

Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Prep the Brussels sprouts:

• Remove any discolored outer leaves and trim the stems of the Brussels sprouts.
• Shred the sprouts thinly using a sharp knife, a mandoline slicer, or the shredding attachment of a food processor.

Make the dressing:

• In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper.

Toast the nuts:

• In a dry skillet over medium heat, toast the nuts for a few minutes until fragrant and lightly browned. Be careful not to let them burn.

Assemble the salad:

• Place the shredded Brussels sprouts in a large bowl. Add cranberries (or cherries), toasted nuts, cheese, red onion (if using), and fresh herbs.
• Pour the dressing over the salad and toss gently to combine.

Chill (optional):

• For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Serve and enjoy:

• Taste and adjust seasoning if needed.

Customization Tips:

• Get creative with the fruit: Substitute dried cranberries with other dried fruits like chopped apricots or dates.
• Add a different crunch: Swap out the nuts for pepitas (pumpkin seeds) or crispy roasted chickpeas.
• Make it a meal: Top with grilled chicken or fish for a complete and satisfying dinner salad.
• Play with flavors: Add a sprinkle of bacon, pomegranate seeds, or a drizzle of balsamic glaze.