Shaved Brussels Sprout Salad
Once avoided by children (and even some adults!), Brussels sprouts have become a staple side dish on Thanksgiving menus and weeknight dinners—and for good reason! This versatile vegetable shines in many forms, whether baked with cheese in a Brussels sprouts casserole, seared in a skillet with maple and bacon, or even cooked in an air fryer. Try a shaved Brussels sprout salad to add a fresh option to your Thanksgiving spread while freeing up space on the stove and in the oven.
Ingredients
- 2 lb. Brussels sprouts
- 1/2 c. olive oil
- 1/4 c. lemon juice
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 2 tsp. kosher salt, divided
- 1 tsp. ground black pepper, divided
- 1 c. dried, sweetened cranberries
- 1 c. grated sharp white cheddar cheese
- 1/2 c. toasted, sliced almonds
- 1/4 c. chopped parsley leaves
Instructions
- Trim the stem end of each Brussels sprout. (Save the bright green leaves that fall off and transfer them to a large mixing bowl.)
- Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) Transfer to the mixing bowl with the leaves.
- Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. Seal and shake well to combine. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper and mix well to combine. Let rest for 15 minutes.
- Add the cranberries, cheddar cheese, almonds, and parsley. Toss and serve immediately, or store, covered, in the refrigerator for up to 4 hours.
Nutrition
Calories: 204kcalCarbohydrates: 8gProtein: 7gFat: 16gSaturated Fat: 4gCholesterol: 11mgSodium: 283mgPotassium: 373mgFiber: 4gSugar: 4gCalcium: 131mgIron: 2mg
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