Shaved Brussels Sprout Salad Recipe

Shaved Brussels Sprout Salad Recipe
Shaved Brussels Sprout Salad Recipe photo by Taste of Home
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Shaved Brussels Sprout Salad Recipe

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The first time my friends tasted my new side dish, they called it “phenomenal.” The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Taste of Home, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

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, halved and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup dried cherries, chopped
  • 1/3 cup chopped pecans, toasted

Directions

Whisk together first four ingredients; gradually whisk in oil until blended.
Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Shaved Brussels Sprout Salad in Modern Comfort 2017

Nutritional Facts

3/4 cup: 156 calories, 9g fat (1g saturated fat), 0 cholesterol, 79mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.

  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, halved and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup dried cherries, chopped
  • 1/3 cup chopped pecans, toasted
  1. Whisk together first four ingredients; gradually whisk in oil until blended.
  2. Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Shaved Brussels Sprout Salad in Modern Comfort 2017

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