Shaved Brussels Sprout Salad
This crunched Shaved Brussels Sprout Salad is a fresh, flavorful side dish made with shredded Brussels sprouts, green onions, almonds and cranberries tossed in a bright lemon-Dijon vinaigrette. An easy-to-prepare salad that can be served year-round and is welcome as a lighter side dish for Thanksgiving and holiday entertaining.
Servings: 4
Ingredients
- 1 pound Brussels sprouts
- 1 bunch green onions
- 1 cup sliced almonds
- ½ cup dried cranberries
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, kosher salt and black pepper until smooth and emulsified.
- Trim the ends off the Brussels sprouts. Thinly slice them with a sharp knife, then give the pile a quick rough chop to create a shredded texture. Slice the green and light-green parts of the green onions.
- Add the shredded Brussels sprouts, green onions, sliced almonds and dried cranberries to the bowl with the dressing.
- Toss until everything is evenly coated. Let the salad rest for 10 to 15 minutes at room temperature to soften slightly and allow the flavors to meld.
- Adjust seasoning as needed and serve immediately, or refrigerate up to 24 hours.