How to shave brussel sprouts for salad?

Shaving brussel sprouts is key for a tender salad! You've got options: Sharp Knife: Slice off the stem, then thinly slice each sprout from top to bottom. Go slow and be careful! Mandoline: Use the slicing attachment and the hand guard! This is super fast, but be extra careful with your fingers. Food Processor: Use the slicing disk. Trim the ends and feed them through. The easiest and fastest method. No matter which method you choose, focus on thin, even slices.

How to shred brussel sprouts for salad?

Shredding is another great way to prep brussel sprouts for salad! For another great way to use a food processor check out these great tips to make guacamole recipe easy delicious guide . Food Processor: Use the shredding disk. It’s quick and easy. Box Grater: Use the side with the larger holes. Hold the brussel sprout firmly and grate it. Shredded brussel sprouts have a slightly different texture than shaved, but they’re equally delicious in this brussel sprout salad .

Can you eat raw brussel sprouts in a salad ?

Yes, you absolutely can! But the key is to slice or shred them very thinly. This makes them easier to chew and digest. For some, raw veggies can be a challenge to digest. You can find more info at Healthline.com . Some people find that raw brussel sprouts can cause gas. If you're concerned, start with a small amount and see how you feel. Massaging the shredded sprouts with the dressing for a few minutes can also help soften them and make them easier to digest. This raw brussel sprout salad is safe and delicious!

What if I don't have apple cider vinegar?

No apple cider vinegar? No problem! You can easily substitute it with: Balsamic vinegar: Adds a richer, sweeter flavor. White wine vinegar: A milder, slightly fruity option. Lemon juice: Bright and tangy. If you're using balsamic vinegar, you might want to reduce the amount of honey or maple syrup in the dressing, as it's already sweeter. Just taste and adjust to your liking! You can also add a bit of dijon mustard for taste.

Brussel Sprout Salad: Quick 5-Ingredient Delicious Side!

Description

This vibrant Brussel Sprout Salad is a delightful mix of fresh, crunchy sprouts, toasted nuts, sweet dried fruit, and tangy cheese, all tossed in a homemade vinaigrette.

Ingredients

1 pound fresh brussel sprouts
1/2 cup pecans
1/2 cup walnuts
1/2 cup pumpkin seeds (pepitas)
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/2 cup chopped dried apples
1/2 cup dried cherries
4 ounces feta cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt to taste
Pepper to taste

Instructions

Shave or shred the brussel sprouts using a knife, mandoline, or food processor.
Toast the nuts and seeds in the oven at 350°F (175°C) for 5-10 minutes or in a dry skillet over medium heat for 3-5 minutes. Let cool.
In a large bowl, combine the brussel sprouts, toasted nuts and seeds, dried fruit, and crumbled cheese.
In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, and honey. Season with salt and pepper.
Just before serving, pour the dressing over the salad and toss gently to coat.

Notes

Add grilled chicken, salmon, or chickpeas for protein. Adapt to seasons with apples/berries. Try parmesan or blue cheese. Make ahead by prepping ingredients separately.

Cuisine: American, Fusion

Nutrition

Serving Size: 1/6 of recipe

Keywords: brussel sprout salad, raw brussel sprout salad, shaved brussel sprout salad, salad recipe, side dish, vegetarian, gluten-free