Brussels sprouts are something I refused to be exposed to as a kid. Yes, I was one of those twitty, picky kids that idea of trying something new made me automatically not like it. As I grew older, and more willing to try new things, brussels sprouts just were never really offered. I guess, I kind of always kept a mental aversion to them, not really thinking about it. That is, until Annie posted this recipe for a brussels sprout salad. I thought, why not! It’s time to actually try brussels sprouts. Especially since they are supposed to be so good for you.
Well, let me tell you. This salad blew me out of the water! And yet, the salad is so simple. Even the kids liked it! The brussels sprouts are shredded, uncooked, and tossed with a very simple dressing. Then, they marinate for a little while in the refrigerator. To finish, cubes of cheese, dried cranberries, and toasted almond slivers are tossed in. We served it up one night with a side of bread for a light dinner. It was perfect. And, we loved it so much, that we plan on having it with our Christmas dinner! Although, I think cooked bacon pieces would be a divine addition to the salad. I’m just saying.
Recipe adapted from Annie’s Eats
Shaved Brussels Sprouts Salad
Shaved, raw brussel sprouts are mixed with a slightly tangy dressing, and tossed with toasted almonds, chunks of cheddar cheese and sweet dried cranberries and apples.
Ingredients
- 1 lb. brussels sprouts, ends cut off
- 2 Tablespoons lemon juice
- 3 Tablespoons olive oil
- 2 Tablespoons Dijon mustard
- 1 shallot, minced
- 2 garlic clove, minced
- 1/2 teaspoon kosher salt
- freshly ground pepper, to taste
- 1/2 cup shredded, or cubed extra sharp cheddar cheese
- 1 apple, cored and thinly sliced
- 1/2 dried cranberries
- 1/4 cup sliced almonds, toasted
Instructions
- In a food processor, fitted with the slicing attachment, shred the brussels sprouts. Then, place in a large bowl. In a liquid measuring cup, or small bowl, whisk together the lemon juice, olive oil, mustard, shallot, garlic, salt and pepper. Pour the dressing over the brussels sprouts and toss well. Let stand for at least 30 minutes, or several hours to allow the flavors to meld.
- Add the cheese, apple slices, cranberries and almonds. Toss well to combine. Add salt and pepper to taste and serve.
