Are you looking for a Thanksgiving side dish? Shredded Brussels sprouts salad is a healthy treat for Thanksgiving. The best part is that it includes this season’s fresh ingredients and can be made in less than 10 minutes. Your family will love it and it is perfect to include to balance out the heavy plates.
We love it because it is good for you. Brussels sprouts are packed with vitamins such as vitamins A, C, and K, as well as folate, manganese, and fiber. It’s a great dish because it is healthy and full of flavor. Put more green into your Thanksgiving table this year with this signature recipe.
Shredded Brussels Sprout Salad
Prep time: 10- 15 minutes
Cook time: You can either serve it raw or warm. Heat in a large skillet for 3 to 5 minutes to warm it up.
Ingredients
- 1 stalk fresh Brussels sprouts (approximately 4 cups)
- 2 leeks, white and light green parts only
- 2 small apples, peeled if not organic
- 1/4 cup unsweetened dried cranberries
- 1/4 cup raw walnuts
- 1/2 lemon (or 2 Tablespoons lemon juice)
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 2 teaspoons raw honey, local if possible
- Sea salt and pepper to taste (I used a pinch of each, less than 1/8 teaspoon)
Directions
Combine the vinegar, olive oil, honey, salt, and pepper into a mixing bowl. Stir them together to combine.
Juice the lemon and add it to the mixture. Stir and set aside.
Cut the Brussels sprouts and leeks into small strips.
Next, place all the strips into a large colander, separating their layers as you go. Don’t forget to wash the strips. It’s best to wash them after you cut them because both the leeks and Brussels sprouts will collect dirt in their layers.
After washing greens, place them in a larger bowl and set aside. Use a cheese grater to shred the apples. (Add the apples to the large bowl and immediately pour the dressing onto the veggie mixture.
Use your hands to massage the veggie mixture between your fingers making sure to evenly coat all of the veggies.
Next, place the walnuts in a plastic bag and use a mallet or the blunt side of a meat tenderizer to mash the walnuts until they are in small pieces. Add the walnuts and the cranberries to the salad. You can either serve them raw, or warm in a large skillet over low heat for 3 to 5 minutes, just enough to give the salad a little heat, which is nice to do on a cold night!
Enjoy.
