Shredded Brussels Sprout Salad

Shredded Brussels Sprout Salad Recipe

Shredded Brussels Sprout Salad RecipeDespite their nutritional potency, Brussels sprouts aren’t a very well received vegetable. Most of the issues arise with cooking the sprouts, when a pungent smell can be produced. How can you possibly enjoy eating something that you can’t stand smelling? Don’t cook it to begin with!

As a member of the cruciferous vegetable family, Brussels sprouts are especially helpful in fighting against cancers thanks to a potent antioxidant known as sulforaphane. Similar to broccoli and cauliflower, this makes Brussels sprouts a vital contributor to one’s health and well being.

The below shredded brussels sprout salad is raw instead of cooked. It also contains sweet dried cranberries, crunchy walnuts and tangy feta cheese mixed into the salad to give the Brussels more flavor. Drizzled with a simple but delicious vinaigrette, this shredded Brussels sprout salad is sure to turn even the biggest sprouts hater into a fan!

Shredded Brussels Sprout Salad

Serves 4-6

Salad Ingredients:

  • 1 pound brussels sprouts, outer leaves pulled away
  • ¼ cup dried cranberries
  • ¼ cup walnuts, chopped
  • 1 red apple, chopped
  • ¼ cup feta cheese
  • 2 shallots, sliced thin
  • 2 tablespoons olive oil

Dressing Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon sea salt

Directions:

  1. Slice brussels sprouts very thinly, discarding the end pieces. Place shredded brussels sprouts into a large bowl along with cranberries, apple, walnuts and feta.
  2. Heat skillet over medium heat and add two tablespoons of olive oil. Cook the shallots over medium heat until light brown. Drain on a paper towel and let cool.
  3. In a bowl, whisk together the dressing ingredients.
  4. Once ready to serve, toss the salad with the dressing and shallots.