brussels sprouts salad
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!
prep time
20 Min
cook time
method
No-Cook or Other
yield
4-6 serving(s)
Ingredients
- SALAD INGREDIENTS
- 16 ounces brussels sprouts-fresh raw
- 1 cup dried cranberries
- 1/3 cup blue cheese
- 1 cup pecans-toasted
- DRESSING INGREDIENTS
- 2 tablespoons cider vinegar
- 2 teaspoons dijon mustard
- 6 tablespoons olive oil
- - salt and pepper to taste
How To Make brussels sprouts salad
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Salads
Category:
Other Snacks
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#For Kids
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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