Shaved Brussels Sprouts Salad
Total Time
15 mins
Prep Time
15 mins
Rating
4.47 out of 5 stars
(240)
Ingredients
8
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- Kosher salt and black pepper to taste
- 1 lb Brussels sprouts, ends trimmed
- 1 large Honeycrisp apple, chopped (or 2 small apples)
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/3 cup shredded or shaved Parmesan cheese
- Kosher salt and black pepper to taste
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Preparation
Step 1
First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
Step 2
Next, shave the Brussels sprouts. Use a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
Step 3
Place the shredded Brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.
Step 4
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Chef's notes
Store the salad in an airtight container in the fridge for up to 4 days.
