Shaved Brussels Sprout Salad Food
SHAVED BRUSSELS SPROUT SALAD
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
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 SPROUTS SALAD WITH DATES, MANCHEGO AND ALMONDS
Provided by Katie Lee Biegel
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.
- Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
SHAVED BRUSSELS SPROUTS SALAD
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Rinse and drain the chickpeas; lay them on a double layer of paper towels and dry them as much as you can. Transfer the dried chickpeas to a baking sheet and drizzle with the olive oil. Sprinkle with garlic powder, salt, and cayenne (if using). Toss to combine, then spread into an even layer. Bake for 30 to 40 minutes until brown and crispy, shaking the pan once or twice throughout. Set aside to cool.
- While the chickpeas are roasting, make the Caesar Dressing.
- For the fastest possible shredding, cut the end of the bottom off of the brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the brussels sprouts with a mandoline, taking care to watch your fingers. I recommend holding the stem, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the brussels sprouts are sliced, place the shreds in a bowl, then toss and fluff them with a fork or your fingers.
- Add half of the chickpeas, two-thirds of the dressing, and Parmesan to the bowl. Toss to evenly moisten, then add a little extra dressing as desired. Taste and season with black pepper as desired. Sprinkle with the remaining chickpeas. Serve immediately or refrigerate for up to 4 hours.
Nutrition Facts : ServingSize 1 cup (of 8), Calories 81 kcal, Carbohydrate 12 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 2 g
SHAVED BRUSSEL SPROUTS
I know that brussel sprouts usually get a bad rap, but they truly are a delicious vegetable. Give this a try and it may change your outlook! They are tender, a little spicy, and slightly cheesy. All in all, a simple and flavorful side dish.
Provided by Oliver Fischers Mo
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
- 2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
- 3. Season with salt and pepper and add the crushed red pepper flakes.
- 4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
- sprouts are tender.
- 5. Mix in the cheese.
SHAVED BRUSSELS SPROUTS SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
- For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
SHAVED BRUSSELS SPROUT SALAD
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
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
BRUSSELS SPROUT SALAD
Make and share this Brussels Sprout Salad recipe from Food.com.
Provided by Probably This
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In your serving bowl, whisk together the lemon juice, olive oil, honey, and vinegar. Toss in your shaved sprouts and arils and toss to coat in the dressing.
- Mix in salt, pepper, and crushed red pepper to taste. Sprinkle the cheese on top and serve.
Nutrition Facts : Calories 238.4, Fat 17.5, SaturatedFat 4.1, Cholesterol 11, Sodium 208.7, Carbohydrate 16.1, Fiber 2.1, Sugar 10.6, Protein 6.9
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5/5 (76)Category SaladCuisine AmericanTotal Time 15 mins
- Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
- Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.
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- Using a Food Processor Rinse the Brussels sprouts with clean, cold water. Fill a large bowl with cold water and throw the Brussels sprouts in.
- Slicing with a Knife Clean the Brussels sprouts with cold water. Fill a large bowl with cold water and toss in the Brussels sprouts.
- Using a Mandoline Rinse the Brussels sprouts with clean, cold water. Fill a large bowl with cold water and toss the Brussels sprouts in.
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- Make the dressing by combining all of the ingredients and whisking until fully combined. Set aside.
- Using a shredding attachment on your food processor OR using a mandoline, carefully shred the brussels sprouts into very thin strips. If you don’t have either of those, you can very thinly slice them with a knife but be mindful that you really want to get them as thin as possible.
- Place the brussel sprouts in a large bowl, pour the dressing over the top and toss. Add in the cranberries, almonds, and parmesan and toss once more to fully combine. Serve and enjoy!
SHAVED BRUSSELS SPROUT SALAD WITH ... - EARTH, FOOD, AND FIRE
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- Prepare the creamy black peppercorn dressing by mixing together all the ingredients for the dressing. Set aside and store in the fridge until needed.
- Wash and trim the brussels sprouts, then cut them in half and shred each one with a large chefs knife or food processor.
- Thinly julienne the red onion. Slice the red apple and then cut into matchsticks with either a mandolin slicer or a chefs knife.
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From thefoodblog.net
- Combine mixed greens, shaved brussels sprouts, apple slices, and cooled maple roasted walnuts together in a large bowl or platter
- In a small jar with a lid, combine olive oil, vinegar, lemon juice, maple syrup, garlic, salt and pepper. Secure the lid on the jar.
SHAVED BRUSSELS SPROUT SALAD - SHE LIKES FOOD
From shelikesfood.com
- Wash the Brussels sprouts and cut off the little stem. Peel away any leaves that are brown or not appetizing. Shred the Brussels sprouts: you can either cut them thinly with a sharp knife or shred them on a mandolin or in the food processor.
- Add the shredded Brussels sprouts to a large bowl and add in all the remaining salad ingredients.
- Add all dressing ingredients to a small bowl and whisk until combined. Pour the dressing over the salad, you may not need to use all of it, and then mix until everything is combined. Serve salad immediately or refrigerate up to 3-4 days.
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- Using sharp chef's knife, slice brussels thinly. Alternatively you can use a food processor with slicing attachment. Transfer to a large salad bowl.
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From realandvibrant.com
- Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, parsley, maple syrup, salt, and pepper until well combined. Set aside and prepare the salad.
- If you have a food processor with a slicing blade, use the fine blade to process the brussels sprouts. This is the easiest method of making this salad as most of your work will be done in less than a minute. If you don't have a food processor, thinly slice each brussel sprout.
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From foxandbriar.com
- Wash Brussels sprouts, remove any damaged or discolored leaves and trim off ends. Use a sharp knife to slice the brussels sprouts very thinly, or you can use a mandolin to do this if you prefer. You can also use a slicer attachment on a food processor if you have one.
- Add brussels sprouts to a large bowl, toss with dressing. Scatter cranberries, pecans and goat cheese on top and serve.
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- Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
- Rise the brussels sprouts well. Trim off the bottom of them and use the slicer blade of a food processor to shave the brussels sprouts or use a mandolin or buy them pre-shaved from the grocery store.
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From mamalovesfood.com
- Chop off the hard end of the Brussels sprouts and discard. Then shave or slice the Brussels sprouts very thin. This can be done by hand with a knife or with a food processor.
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- Add in pecans, hemp seeds, cranberries, salt, pepper, rosemary + balsamic vinegar. Stir to combine + serve.
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- In a small bowl or mason jar, place the ingredients for the dressing and whisk to combine until no longer separated.
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