Even should you’re a brussels sprouts skeptic, I hope I can persuade you to do this shredded brussel sprouts salad. I served it to choosy members of the family final yr as a Thanksgiving facet dish, and it was the primary recipe on the desk to vanish as a result of it was so widespread.
The important thing to creating this Fall salad extra-delicious is to finely shred the Brussels sprouts your self and make a fast, selfmade dressing with contemporary ginger. Studded with crunchy pecans and chewy cranberries, each chunk is a little bit completely different, so that you gained’t get bored!
⭐⭐⭐⭐⭐ Featured Evaluation
“I’ve made a handful of shredded Brussels salads from widespread blogs, however this one takes the cake! It’s additionally the simplest one. Including to my regulars…. Divine!- Larissa
Substances You’ll Want
- Brussels Sprouts. Whereas store-bought shredded brussel sprouts are handy, the machines normally don’t account for eradicating laborious stems and different random items that may sneak into the combo. (That may result in very unappealing bites!) I like to recommend shopping for these complete and shredding them your self.
- Shallot. I exploit a shallot on this recipe as a result of the scale is ideal and it has a light onion taste. When you’ve got purple onion readily available, you possibly can use that as a substitute. (A couple of 1/4 cup or so diced.)
- Olive Oil. You gained’t want a lot oil for this recipe, and you should use one other selection should you desire, reminiscent of avocado oil.
- Apple Cider Vinegar. This tangy addition feels applicable for a Fall salad, however you should use purple wine vinegar should you desire.
- Spicy Brown Mustard. Provides one other layer of acidic taste and helps the dressing thicken up and stick with shredded veggies higher.
- Ginger. Don’t skip this— grating contemporary ginger into the salad dressing makes the flavour pop!
- Honey. This balances out the tangy flavors within the dressing, however you should use maple syrup should you want a vegan possibility.
- Dried Cranberries and Pecans. These add-ins assist stability the feel. You’ll get a mixture of crunchy and chewy textures as you get pleasure from it. (Raisins and walnuts would additionally work.)
Methods to Make Brussel Sprout Salad
Step 1:
In a big bowl, mix the olive oil, vinegar, mustard, honey, and 1 / 4 teaspoon every of salt and black pepper. Use a microplane to finely mince the ginger into the bowl, then whisk properly.
As quickly as you’ve chopped the shallot, add it to the bowl of dressing so it may well marinate and mellow in taste barely.
Step 2:
Finely shred the brussels sprouts on a reducing board with a pointy knife, or use a meals processor should you desire. (Use the most important complete in your shredding blade or the slicing blade when you have one.)
As soon as the brussels are shredded, add them to the bowl with the dressing and toss properly. Then add within the dried cranberries and pecans.
Toss once more, then let the salad marinate for at the very least quarter-hour (or as much as 2 hours) earlier than serving.
Brussel Sprout Salad Serving Ideas
After the salad has marinated, style it and make any changes wanted. You may add an additional splash of vinegar for a extra tangy taste or an additional pinch of salt for an total enhance. Or add a drizzle of honey for a sweeter style.
Leftovers might be saved in an hermetic container within the fridge for two to three days. The salad will proceed to melt as you retailer it, however it gained’t get as soggy as a lettuce salad, so it’s nonetheless excellent for a packed lunch, if wanted.
Word: Like different cruciferous veggies, brussels sprouts will odor a little bit extra pungent the following day. If you wish to make this salad prematurely, you possibly can shred the Brussels and make the dressing as much as 3 days prematurely. However don’t toss them collectively till 30 to 60 minutes earlier than serving.
- 2 tablespoons further virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon spicy brown mustard
- 1 inch contemporary ginger , finely grated
- 2 tablespoons honey
- salt & pepper
- 1 shallot , diced (about 1/2 cup)
- 1 pound Brussels sprouts , finely shredded
- 1/3 cup pecans , chopped
- 1/3 cup dried cranberries (search for juice-sweetened)
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In a big bowl, mix the olive oil, vinegar, mustard, ginger, honey, and a 1/4 teaspoon every of salt and black pepper. Combine properly. (Professional tip: Use a microplane to finey mince the ginger instantly into the bowl. That approach you will not have any massive chunks!)
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As soon as you’ve got diced the shallot, stir it into the dressing so the flavour can mellow. Add within the brussels sprouts after finely shredding them with a knife or meals processor, too. Toss properly.
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Add the cranberries and pecans, and toss once more. Alter any seasoning to style, after which let the salad marinate for at the very least half-hour earlier than serving. Leftovers might be saved in an hermetic container within the fridge for as much as 3 days, however I like to recommend storing the shredded brussels sprouts individually from the dressing for the perfect style and texture later.
To make this recipe vegan, swap the honey for maple syrup. You could want so as to add a little bit extra maple syrup in that case, because it’s much less candy than honey.
Energy: 238kcal | Carbohydrates: 30g | Protein: 5g | Fats: 14g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 9g | Sodium: 73mg | Potassium: 513mg | Fiber: 6g | Sugar: 19g | Vitamin A: 863IU | Vitamin C: 97mg | Calcium: 60mg | Iron: 2mg
Extra Recipes to Strive
For those who do that recipe, please go away a remark and star ranking beneath to let me understand how you prefer it.
