Shaved Brussels Sprout Salad
A fresh, crunchy shaved Brussels sprouts salad with cranberries, almonds, Parmesan, and a tangy honey-Dijon dressing.
Ingredients
Salad:
- 1 pound Brussels sprouts, trimmed
- ½ cup (60 grams) chopped walnuts
- ½ cup (65 grams) dried cranberries
- ⅓ cup (33 grams) Parmesan cheese, grated
- ⅓ cup (16 grams) chopped chives
- ¼ cup (32 grams) roasted sunflower seeds
Dressing:
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons honey
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Trim the tough ends from the Brussels sprouts. Rinse well and pat completely dry using a clean kitchen towel or paper towels.
- Using a mandoline slicer or a sharp knife, thinly slice the Brussels sprouts. Transfer them to a large mixing bowl.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is smooth and fully emulsified.
- Pour the dressing over the sliced Brussels sprouts and toss well using tongs or salad servers to evenly coat.
- Add the chopped walnuts, dried cranberries, grated Parmesan cheese, chopped chives, and roasted sunflower seeds to the bowl. Toss again until everything is evenly combined.
- Let the salad sit at room temperature for 15 to 30 minutes to allow the flavors to blend and the Brussels sprouts to soften slightly.