Shredded Brussels Sprout Slaw

Shredded Brussels Sprout Slaw

what I use (serves 4 as a side):

  • 4 cups brussels sprouts, shredded (I cut them in half lengthwise and then thinly slice, discarding the root end)
  • 1/4 cup roasted sliced almonds (any nut or seed is good here – pine nuts, pecans, pepitas, sunflower seeds, etc.)
  • 1/4 cup dried currants (again, any dried fruit is good here – golden raisins are really yum!)
  • 1/4 cup grated parmesan cheese (i like to use a microplane for this) + plus more for garnishing
  • 1/4 cup garlic dijon vinaigrette (or a little less/more, depending on how dressed you like your salad) *Click here for recipe*

what I do:

  1. You can just toss this all together and it will be great! But if you have time, a nice lil massage on the brussels beforehand will make this just that much better. Using your hands, massage the shredded Brussels with a squeeze of lemon juice, pinch of salt, and a drizzle of olive oil just to help break it down and tenderize it (since we aren’t cooking it).
  2. This salad also keeps pretty well in the fridge for leftovers. If you are bringing this somewhere (maybe a party?!), I would massage the Brussels before hand and then toss with all the ingredients and dressing right before serving.

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