Shaved Brussels Sprouts Salad
Remember when the kale salad became a “thing?” So simple to prepare and kind of mind boggling how good it was!
This raw brussels sprouts salad can (and should) be made in advance so it’s an easy add to your holiday table or a weeknight meal. There’s brightness from lemon, saltiness from parmesan cheese, a fresh, tartness from apple and a sweet touch thanks to maple-glazed walnuts.
While you could make this from brussels sprouts, I actually used the gorgeous cabbage-like ends of the brussels sprouts stalks that I purchased from the farmers market. Use a mandoline or thinly slice with a knife. It comes together in about 10 minutes plus about 15-30 min of time to let it sit and do its thing.
Shaved Brussels Sprouts Salad
Serves 4
INGREDIENTS:
About 4 cups of clean + shaved brussels sprouts (use a mandoline or slice thin with a knife. Discard end pieces.)
Juice from 1 lemon (about 1/4 cup)
Kosher Salt (a really good pinch to start and more to taste)
1/2 a tart apple diced (Pink Lady or Granny Smith)
1/3 cup shredded parmesan
1/3 cup chopped maple-glazed walnuts (any kind of caramelized nut will do, too)
Extra Virgin Olive Oil (about 1/4 cup + more for drizzling)
DIRECTIONS:
Toss shaved sprouts with lemon juice, olive oil and salt and let sit while you prepare the rest of the ingredients. (Use a disposable glove if it’s easier for mixing!)
Toss in apple, parm and nuts and taste.
Add more salt + a drizzle of olive oil if needed.
