Roasted brussels sprouts are one of my favorite Fall side dishes, but this shredded salad is another beautiful way to prepare this cruciferous vegetable. I think it would make a perfect addition to any holiday feast!
This salad recipe comes from my friend Lexi’s new cookbook, Lexi’s Clean Kitchen, which just hit bookshelves this week. If you’re not familiar with Lexi’s popular blog, she shares loads of delicious recipes using whole food ingredients, and her cookbook includes 150 recipes that are all gluten-free and labeled to accommodate allergies and special diets.
Here’s a peek at some of the recipes included in her new book:
- French Toast Sticks
- Gluten-Free Granola
- Chicken Satay Skewers
- Mexican Meatballs
- Maple-Crusted Salmon
- Scallops Provencal
- Asian Summer Slaw
- Slow Cooker Spicy Chicken Soup
- Maple Bacon Brussels Sprouts
- Classic Sangria
- Brown Butter Apple Crisp
This Shredded Brussels Sprouts Salad caught my eye because it is loaded with festive colors and flavors that would be perfect for a holiday meal. This recipe is already a breeze to throw together, but you can make the preparation even faster if you’re able to locate pre-shredded brussels sprouts in your grocer’s refrigerated produce section. (Trader Joe’s carries 12 ounce bags– perfect for this recipe!) I’m a bit of a control freak and prefer to shred my own brussels sprouts with a knife on a cutting board, but you can also shred them in a food processor or with a salad shooter for a quicker alternative.
The only other tip I’ll leave you with is that I like to dress this salad at least 15 to 30 minutes in advance to help the shredded brussels sprouts soften– they are a little too crunchy for my taste if served right away. The leaves get nice and tender (and extra flavorful) when you let them marinate a bit before serving.
Shredded Brussels Sprouts Salad
Serves 4 as a side
From Lexi’s Clean Kitchen
- 1 cup raw hazelnuts (skins removed)
- 12 ounces Brussels sprouts
- ½ cup freshly grated Parmesan cheese, plus extra for garnish
- ⅓ cup dried cranberries (look for juice-sweetened)
- Option: Cracked black pepper
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt, or more to taste
- Pinch of freshly ground black pepper
- Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 minutes, tossing them to avoid burning. Set aside to cool, then roughly chop.
- To shred the Brussels sprouts, place them in a food processor and pulse until fine shreds form. (You should have about 5 cups.)
- Put the Brussels sprouts, toasted hazelnuts, grated parmesan cheese, and cranberries in a large serving bowl.
- In a small bowl, whisk together the ingredients for the dressing.
- Toss the salad with some cracked pepper, if adding, and your desired amount of dressing. Serve immediately, garnished with Parmesan cheese.
I hope you’ll enjoy this Fall-inspired salad soon. If you want to check out Lexi’s new cookbook, you can easily find it on Amazon, and in bookstores nationwide!
Reader Feedback: Do you have a favorite holiday salad? Feel free to share links in the comments below!