Ingredients
Scale
- 4 cups shaved Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup dried cranberries
- 1/4 cup chopped almonds or walnuts
- 1/2 cup grated Parmesan cheese
- 1/4 cup thinly sliced red onion
- Salt and pepper, to taste
Instructions
Prepare the Brussels Sprouts:
- Wash and trim the Brussels sprouts. Shave them thinly using a sharp knife, mandoline, or food processor.
Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
Combine Ingredients:
- In a large mixing bowl, add the shaved Brussels sprouts, cranberries, almonds, Parmesan, and red onion.
Toss the Salad:
- Pour the dressing over the salad ingredients and toss well to coat everything evenly.
Serve:
- Serve immediately as a side dish or enjoy it as a light main course.
Notes
- For added sweetness, substitute honey or maple syrup in the dressing.
- Make the salad vegan by omitting Parmesan and adding avocado for creaminess.
- Soak the shaved Brussels sprouts in ice water for 10 minutes to enhance their crunch before tossing.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Brussels sprouts salad, crunchy Brussels sprouts salad, shaved Brussels sprouts salad