Shaved Brussel Sprout Salad
A simple and easy side dish for Shaved Brussel Sprout Salad. This fresh and seasonal salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chop
- Diet: Gluten Free
Ingredients
Scale
- 1 cup raw hazelnuts
- 12 ounces of brussels sprouts (about 1 lbs), stemmed and halved
- 1/2 cup freshly grated parmesan
- 1/3 cup dried cranberries
For Red Wine Vinegar Dressing:
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp sea salt + more to taste
- freshly ground black pepper
Instructions
- Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 mins, tossing often to avoid burning.
- Place hazelnuts in the center of a large kitchen towel, gather sides of the towel together to form a pouch, and rub and shake until the brown skins of the hazelnuts start to peel off.
- Continue rubbing and shaking until most of the skins are removed – don’t worry if there’s a few stubborn ones that remain.
- Place shaving attachment on food processor and add brussel sprouts until processed (or see shaving options above). You should have about 5 cups.
- Put the brussels sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl.
- In a small bowl, whisk together the ingredients for the dressing.
- Toss the salad with dressing and additional cracked pepper, if desired.
- Serve immediately.
Notes
Recipe from the Lexi’s Clean Kitchen Cookbook published by Victory Belt Publishing.
Find it online: https://www.thehealthymaven.com/shredded-brussels-sprout-salad/