Easy Shaved Brussels Sprouts Salad Recipe
Imagine transforming the green Brussels sprouts into a vibrant, flavorful salad with thin, crisp layers that even skeptics will love. The shaved Brussels sprouts salad recipe with cranberries, walnuts, and Dijon mustard is simple yet delightful, promising to bring a fresh twist to your table.
Ingredients
- 1 pound Brussels sprouts trimmed and thinly sliced
- 1/3 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Wash the Brussels sprouts thoroughly under cold water. Trim off the stem ends and any discolored outer leaves. Using a sharp knife or a mandoline slicer, carefully slice the Brussels sprouts as thinly as possible.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper according to your taste.
- In a large mixing bowl, combine the shaved Brussels sprouts, dried cranberries, and chopped walnuts. Pour the dressing over the salad and toss well to ensure everything is evenly coated.
- Sprinkle the grated Parmesan cheese over the top of the salad. Toss lightly once more before serving (this is optional–you can skip cheese if you want the salad without it). This can be served immediately or chilled in the refrigerator for about an hour to allow the flavors to meld together.
Notes
Use an airtight container to store the salad in the fridge for up to 4 days.