Shaved Brussels Sprouts Salad Recipes

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SHAVED BRUSSELS SPROUTS SALAD



Shaved Brussels Sprouts Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds shaved Brussels sprouts (these can be purchased in bags in the produce section or you can use your food processor to make fresh)
1/3 cup chopped dried apricots
1/3 cup chopped hazelnuts
1/3 cup diced pecorino

Steps:

  • For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
  • For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Steps:

  • Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

Shaved Brussels Sprout Salad is full of crunch, color, and flavor. It highlights all the best fall flavors and is definitely holiday worthy.

Provided by Natalya Drozhzhin

Categories     Easy

Time 15m

Number Of Ingredients 11

4 cups brussels sprouts (shaved (from 1 lb) or buy pre-shaved)
1 medium honeycrisp apple (chopped (or any crisp apple))
1/2 cup dried cranberries
1/3 cup Parmesan cheese (shredded or shaved)
1/3 cup sunflower seeds (toasted, (or pine nuts))
1/3 cup chives (chopped)
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)
1 tsp dijon mustard
1/4 tsp ground black pepper
1/2 tsp salt

Steps:

  • Rinse and pat dry brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave brussels sprouts with your desired method* and place them in a large bowl.
  • Top the shaved Brussels sprouts with chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives.
  • In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper.
  • Just before serving, pour the dressing over the salad and toss to combine.

Nutrition Facts : Calories 221 kcal, Carbohydrate 20 g, Protein 6 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 309 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 11 g, ServingSize 1 serving

SHAVED BRUSSELS SPROUTS SALAD WITH PECANS



Shaved Brussels Sprouts Salad with Pecans image

Toss thinly sliced Brussels sprouts with a lemon dressing and toasted pecans.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 6

3/4 cup pecans
1 pound Brussels sprouts, thinly sliced
5 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives, optional

Steps:

  • Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
  • Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.

SHAVED BRUSSELS SPROUTS CAESAR SALAD



Shaved Brussels Sprouts Caesar Salad image

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

Provided by Chef Sous Chef

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ baguette, cut into cubes, divided
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 slices bacon, divided
2 anchovy fillets
6 cloves garlic, finely minced or grated
2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup grated Parmigiano-Reggiano cheese, divided
2 lemons, juiced
¼ teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 pounds Brussels sprouts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
  • Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
  • Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
  • Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
  • Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 36.3 g, Cholesterol 33.2 mg, Fat 29.2 g, Fiber 8.3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1028.3 mg, Sugar 4.4 g

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