Side · Lunch
Shaved Brussels Sprouts Salad
Thinly sliced raw Brussels sprouts with toasted almonds, Parmesan and dried cranberries in a lemon dressing.
⏱ 20 min (20 min prep)
🍽 Serves 6 · about 3/4 cup
quickmake aheadlunchbox
vegetariangluten free
ContainsMilk, Tree nuts. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 1 lb Brussels sprouts, trimmed, halved and thinly sliced
- ⅓ cup Almonds, sliced, toasted
- ½ cup Grated Parmesan, shredded
- ¼ cup Dried cranberries
Dressing
- ¼ cup Olive oil
- 3 tbsp Lemon juice (bottled)
- 1 tsp Dijon-style mustard
- 1 tsp Honey
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: sharp knife or food processor with slicing blade, large bowl, small jar with lid.
- Shake the dressing ingredients in a jar until blended.
- Toast the almonds in a dry skillet over medium-low heat, stirring, 3 to 4 minutes, until golden. Let cool.
- Toss the sliced sprouts with the dressing and let stand 10 minutes so they soften a little.
- Add the Parmesan, cranberries and almonds and toss again.
Make aheadDress the sprouts up to 1 day ahead; they stay crisp. Add the almonds just before serving. Leftovers keep 2 days in the fridge.
↺ LeftoversPile into a wrap with sliced turkey or chicken for lunch.
🧒 With kidsGrown-ups slice the sprouts; kids can shake the dressing jar and sprinkle the toppings.
Dairy-free swapSkip the Parmesan.
Nut free swapUse toasted sunflower seeds instead of almonds.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.