brussels sprouts salad
(1 rating)
This uncooked sprout "slaw" is crunchy, salty, sweet and nutty. Uncooked brussels sprouts have a mild taste, so give this a try! It's from Maria of 'Two Peas and Their Pod'. If you don't like blue cheese/pecans/cranberries you could change it up...say dried cherries/blueberries and toasted almonds/walnuts with goat cheese/feta-use what you like!
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(1 rating)
yield
4 -6
prep time
20 Min
method
No-Cook or Other
Ingredients For brussels sprouts salad
- SALAD INGREDIENTS
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16 ozbrussels sprouts-fresh raw
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1 cdried cranberries
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1/3 cblue cheese
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1 cpecans-toasted
- DRESSING INGREDIENTS
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2 Tbspcider vinegar
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2 tspdijon mustard
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6 Tbspolive oil
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salt and pepper to taste
How To Make brussels sprouts salad
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1Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl. Add the toasted pecans, dried cranberries, and blue cheese(crumbles) to the chopped brussels sprouts. Note-you can also use a mandoline or food processor to chop the brussels sprouts.
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2make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Put a lid on the jar and shake until mixed well.
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3When ready to serve, pour the dressing over the salad and toss until all of the ingredients are well coated. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Brussels Sprouts Salad:
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