In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Shred the Brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. 1/2 cup Parmigiano– Reggiano, finely grated Shaved Brussels Sprout Salad Recipe This Shaved Brussel Sprout Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.
#SHREDDED BRUSSEL SPROUT SALAD FREE#
(recipe adapted slightly from Shauna at Gluten Free Girl) Oh! While I’ve got your attention, you should check out Shauna’s Gluten Free Thanksgiving! There’s lot of tasty ideas there & a fun collaboration of other bloggers and their gluten free dishes! CHECK IT OUT! Put the shredded sprouts into a big mixing bowl. (Save the bright green leaves that fall off and transfer them to a large mixing bowl. I chopped the rest up with a knife.įinely grate your cheese. Make the dressing: in a medium bowl, whisk together the olive oil, red wine vinegar, sugar/honey, garlic, dijon, italian seasoning, salt and pepper. 1 Trim the stem end of each Brussels sprout. Salt & pepper should be thrown in too!īecause I used a mandolin, there were little leaves that didn’t get sliced. Put the olive oil, apple cider vinegar & mustard in a little jar. My eager fingers were a little too close to the blade. Drizzle the salad with the dressing and toss well. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. You can use a food processor, mandolin or a knife to shred the sprouts. Place the shredded brussels sprouts in a large bowl. Get the walnuts toasting in a little pan on the stove. Pull off any yucky leaves and rinse/soak in a bowl of water. You can’t say I didn’t warn you!Ĭut the ends off the sprouts. Chopped, toasted almonds stand in for both croutons and bacon. You’ll see what I mean when you find yourself dipping your fork directly into the bowl of leftovers in the fridge. This salad, simple as it may be, is a total flavor and texture overload. Dried fruit, nuts and seeds also have carbs. Just on veggies alone that its 48g of carbs. Brussels sprouts have 8g of carbs per cup and there’s 6 cups in this recipe. I’m getting the feeling that I’ll be binging on this salad for the next few months. The carbs in this are high because all of the ingredients have carbs in them. I’m not sure I’ve ever been this motivated to make a salad before! Toasted walnuts, crunchy brussels sprouts smothered with finely grated Parmesan cheese and lightly coated in a mustard dressing! HECK YES.Īpparently the recipe serves 8. In a large bowl toss shredded vegetables with herbs & shelled pistachios.
The second I laid eyes on this salad, Brussels sprouts jumped to the top of my grocery list.
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