Crispy Shaved Brussels Sprouts Salad Recipes

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SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Steps:

  • Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

Shaved Brussels Sprout Salad is full of crunch, color, and flavor. It highlights all the best fall flavors and is definitely holiday worthy.

Provided by Natalya Drozhzhin

Categories     Easy

Time 15m

Number Of Ingredients 11

4 cups brussels sprouts (shaved (from 1 lb) or buy pre-shaved)
1 medium honeycrisp apple (chopped (or any crisp apple))
1/2 cup dried cranberries
1/3 cup Parmesan cheese (shredded or shaved)
1/3 cup sunflower seeds (toasted, (or pine nuts))
1/3 cup chives (chopped)
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)
1 tsp dijon mustard
1/4 tsp ground black pepper
1/2 tsp salt

Steps:

  • Rinse and pat dry brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave brussels sprouts with your desired method* and place them in a large bowl.
  • Top the shaved Brussels sprouts with chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives.
  • In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper.
  • Just before serving, pour the dressing over the salad and toss to combine.

Nutrition Facts : Calories 221 kcal, Carbohydrate 20 g, Protein 6 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 309 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 11 g, ServingSize 1 serving

CRISPY SHAVED BRUSSELS SPROUTS SALAD



Crispy Shaved Brussels Sprouts Salad image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

3/4 cup extra-virgin olive oil
2 pounds Brussels sprouts, halved and very thinly sliced with a mandoline or sharp knife (7 to 8 cups total)
Kosher salt and freshly ground black pepper
1/2 cup raw unsalted shelled pistachios
2 rosemary sprigs
2 lemons, zested and juiced
1/2 cup dried cranberries
One 4-ounce piece Parmigiano-Reggiano, crumbled or thinly shaved
Sumac, for serving, optional

Steps:

  • Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Add 2 cups of the Brussels sprouts and cook, stirring occasionally, until golden and crispy, 5 to 7 minutes. Season with salt and pepper, then place on a paper towel-lined plate with a slotted spoon to remove any excess oil. Wipe out the skillet.
  • Heat the remaining 1/4 olive oil over medium-low heat in the skillet. Add the pistachios and rosemary and cook, stirring occasionally, until the pistachios are toasted and golden, 3 to 4 minutes. Remove and discard the rosemary sprigs. Transfer the pistachios with a slotted spoon to a cutting board to cool, season with salt and pepper, then chop finely. Pour the oil from the skillet into a medium heatproof bowl and let cool.
  • Add the lemon juice and zest to the medium bowl and whisk to combine. Season the dressing with salt and pepper and set aside.
  • Combine the cooked Brussels sprouts with the raw Brussels sprouts in a large bowl. Add the pistachios, cranberries and cheese; season with salt and pepper. Add the dressing and toss to combine. Top with sumac and enjoy.

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