Shaved Brussels Sprout Salad

5 from 4 votes

Shaved Brussels Sprout Salad

Tossed in lemon mustard vinaigrette, this crisp and fresh shaved brussels sprouts has dried cranberries, toasted almonds and parmesan.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

For salad

1 pound brussels sprouts, trimmed and thinly sliced
1/3 cup thinly sliced red onions
1/3 cup grated Parmesan
1/3 cup sliced almonds
1/4 cup dried cranberries
2 tablespoons chopped parsley

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
2 tablespoons red wine vinegar
1/4 cup olive oil

Instructions

Combine the shaved brussels sprouts, red onions, Parmesan, almonds, dried cranberries and parsley in a large bowl
For the vinaigrette, whisk together the garlic, mustard, salt, pepper, lemon juice, vinegar and olive oil in a small bowl.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

Do not shred the brussels sprouts ahead of time. They will lose their crunch, and they also tend to develop that sulfur-like smell.

The salad is best the day you make it, but you can store it in an airtight container in the refrigerator up to 3 days. Keep the vinaigrette in a separate jar. You can make the vinaigrette up to 2 days in advance. Let it sit out at room temperature to become liquid again, and then stir it.

Nutrition