I love Brussels Sprouts and here’s one of my favorite recipes Shaved Brussels Sprouts Salad which is featured in my Top 25 Salad Recipes e-cook book. This salad recipe is simple to make when guest come over or just because we love Brussels Sprouts. My family can’t get enough of Brussels Sprouts! Either way, do yourself a favor and buy some Brussels Sprouts. At this time of year, Brussels Sprouts are in abundance at all the stores for the holidays, it’s great to have as a side salad that’s different but oh so yummy! I also love the selection of Brussels Sprouts at Trader Joes because there’re still on the stalk! Their so beautiful and I leave them on the counter until I’m ready to use them! This tasty Brussels Sprouts Salad recipe taste like heaven! I love the mixture with lemon, red onions and drizzled with a little honey! This salad recipe is flawlessly as a side-dish for Thanksgiving dinner!
It’s time to give thanks to all our blessings!
Ali in the Valley
Top 25 Favorite Salad Recipes E-Cookbook can be purchased Here!
We put together some of our tried and true favorites, including many new recipes that are not on my blog, in a colorful and easy to reference book. It’s only $2.99, so be sure to check it out!
Photo by: Ali
Shaved Brussels Sprouts Salad…
I’m obsessed with brussels sprouts! Mixed with lemon, red onions and drizzled with a little honey this salad tastes like a healthy heaven.
1/2 small red onion
Juice of 1 lemon
1 teaspoon honey
2 teaspoon whole grain mustard
Salt and freshly ground black pepper
1 tablespoon olive oil
3 cups brussels sprouts (use larger sprouts if possible)
1/2 cup finely grated Parmesan (Romano & Asiago Cheese (no cheese for Paleo))
Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
Trim all of the brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Bring a large saucepan 3/4 full of water to a boil over high heat. Add brussels sprouts and boil until bright green, about 5 minutes. Drain, rinse and cool the brussels sprouts.
Using a mandoline, shave the sprouts one at a time. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.