Shaved The city Sprouts Salad

 

Shaved Brussels Sprout Salad THANKSGIVING

Video taken from the channel: Cooking With Jack Show


 

Shredded Brussels Sprout Salad The Millennial Kitchen

Video taken from the channel: Arlyn Osborne


 

How To Shave A Brussels Sprout | Sunset

Video taken from the channel: Sunset


 

Shredded Brussels Sprout Salad

Video taken from the channel: What’s Gaby Cooking


 

Raw Brussel Sprout Salad | Everyday Gourmet S7 E22

Video taken from the channel: everydaygourmettv


 

Brussels Sprouts Salad Recipe | Healthy Recipe

Video taken from the channel: food jazz


 

How to Make Brussels Sprouts Salad by Rachael

Video taken from the channel: Rachael Ray Show


Ingredients 1 tablespoon cider vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 1 small garlic clove, minced 2 tablespoons olive oil 1 pound Brussels sprouts. Directions. Whisk together oil, lemon juice, and honey in a bowl.

Season with salt and pepper. Add Brussels sprouts, apple, shallot, and hazelnuts; toss to combine. Fold in Pecorino. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.

For the Brussels sprouts: Add the Brussels sprouts, sliced almonds, dried cranberries and scallions to a large bowl. Pour the dressing. There is no better side dish than this Shaved Brussels Sprouts Salad!

It’s packed with all the veggies, nuts, seeds, and the best olive oil /vinegar mix for maximum flavor! I love this salad as a quick side dish with dinner, (it goes great with Crockpot Whole Chicken!), is perfect for the holidays, and even is great to meal prep. If we’re considering crunch, lettuce can’t compete with Brussels sprouts. Slicing or shaving raw sprouts keeps them firm enough to stand up to dressings for days in the fridge. Lettuce can’t claim that.

Plus, roasted sprouts taste delicious in salads, too, hot or cold. Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix.

Shaved Brussels sprout salad is winter seasonal eating at it’s best! This salad is such an excellent way to bring fresh, raw veggies to the dinner. Shred Bussels sprouts using the shredding blade of a food processor or slice thinly with a knife.

Place Brussels sprouts in a large bowl and combine with chopped bacon, red onion, cherries, almonds and optional goat. 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 Shaved Brussels Sprouts Salad with Hazelnuts and Dried Cranberries is a delicious seasonal side dish or lunch. It’s easy to make and is naturally vegan and gluten-free.

It’s easy to make and is naturally vegan and gluten-free.

List of related literature:

Raw Brussels sprouts have a surprisingly delicate and sweet, cabbage-like flavor when shaved into thin, uniform slices and paired with lemon vinaigrette.

“Joanne Trattoria Cookbook: Scenes from an Italian-American Restaurant” by Joe Germanotta, Lady Gaga, Wenonah Hoye
from Joanne Trattoria Cookbook: Scenes from an Italian-American Restaurant
by Joe Germanotta, Lady Gaga, Wenonah Hoye
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Have ready /, pint of white sauce, made by recipe 538; dish the artichokes, pour over them the sauce, and place between each a fine Brussels sprout: these should be boiled separately, and not with the artichokes.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Rather than cooking the sprouts, we sliced them verythin and then marinated them in a bright vinaigrette made with lemon juice and Dijon mustard.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Dinner will be very similar: salad with steamed asparagus on Day 4, steamed brussels sprouts on Day 5, and steamed asparagus plus brussels sprouts on Day 6.

“Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease” by Anthony William
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Add a side salad with olive oil and vinegar or lemon wedges, or any non-starchy green vegetables, like spinach, green beans or snap peas (not plain peas), asparagus, or Brussels sprouts, with butter or olive oil.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Add Brussels sprouts, prosciutto, lemon peel, lemon juice, kosher salt, and pepper.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Unlike a salad made of lettuce, shaved Brussels sprouts hold up to the dressing, making leftovers a possibility.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
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I am not so devoted to Brussels sprouts raw in salads, though I make an exception for them mixed with grapefruit – just.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Add the romaine lettuce, tomato wedges, parsley, mint, and peppers to the bowl with the onions and cucumber in the prepared vinaigrette dressing; gently toss to coat with dressing.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
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Tyndale House Publishers, Incorporated, 2017

I probably make a dozen different salad dressings, but this one with mustard is one of my favorites, especially with tender Boston or Bibb lettuce.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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13 comments

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  • I love Brussel sprouts and walnuts and also cheese so do most of my family lol, have you ever tried it with hazelnuts?… thanks for sharing such a lovely dish!!

  • Love this salad, Gaby! I use the food processor with the slicing attachment to slice brussels sprouts sometimes. I love the addition of avocado and parmesan. 

  • YUM! I am one of those people who lives for Brussels Sprout so you have a fan out of me! Just found your channel. Def going to subscribe. 

  • Thanks Jack for this awesome recipe. I have a lot of food allergies but this recipe looked like it was adaptable, so you got my creative juices flowing. I did shredded brussel sprouts, lemon juice, grape seed oil, 1 TBS sugar, crumbled bacon, and crumbled feta cheese made with sheep’s milk. Thank you again so much for making me feel human, I haven’t had a salad in 3 years. Happy Thanksgiving:)

  • As a little kid I thought Brussels sprouts were a crime against humanity, but now I love it.It is very popular during the wintertime in the Netherlands.
    Another great video.Thank you.

  • You could fry up the extra with potatoes and garlic, or indeed make it into a coleslaw. Random fact: in St Helens OR, when it rains it smells like brussles sprouts. It cause of the paper mill there I’ve been told. But we’d visit my aunt who lived there and it would just smell of boiled brussles sprouts, and liking them it always made me hungry.

  • this video just saved my food prepping life. my mandolin wasn’t working, I guess I don’t have the right tool but the food processor, I didn’t even know what that one was for, first time using it SO HAPPY!!

  • Karen, mandolins do a great job, but then you have to take them apart, carefully, and wash and dry them. I’d rather try my luck with the knife! I only learned later in life that Brussels sprouts are delicious! You just kicked them up to a whole new plane of scrumptiousness with this healthy, bacony, cheesy, fruity salad! Awesome recipe! Your food artistry and videography blew me away, again!!

  • my bro.. no offence.. but u should both have salads more. live as long and as healthy as possible my friend.

    and definately gonna try out this brussels salad. i never thought of using the bs in such manner.

  • Love, love the recipe. Brussel sprouts are my favourite. I eat them raw, steamed and roasted. I was wondering about being able to shred them in a food processor, you just proved you can. Thanks for doing your video (s). ✌️❤️

  • That’s not one single piece of equipment, it’s a jar and five bowls. If she’d measured the dressing ingredients into the jar it might have been, but the way she did it, she dirtied six pieces of equipment.

  • Thousand islands dressing goes with any salad.
    You can keep ya Brussel sprouts, but drown em in Thousand islands and they are edible.
    I’ll try this.

  • This is my all time favorite salad:
    Brussels shredded
    Dried cranberries
    Sliced almonds
    Sunflower seeds
    Poppy seed dressing
    ��
    Store your extra shredded sprouts in a ball glass canning jar in the fridge and they stay fresh for a week!!! ��