Name: Shaved Brussel’s Sprout Salad
Prep time: 20 min
Cook time: 20 min
Ingredients: ½–¾ cup raw walnuts or pecans (optional); 1 pound Brussels sprouts; ½ cup grated carrots; 1 medium red onion, small dice; 1 unpeeled apple, cored, small dice (see tips below); ½–¾ cup dried cranberries (optional); ½ cup apple cider vinegar; 2 tsp water; 2 tsp tahini; 2 tsp maple syrup; 1 Tbsp mellow white miso (see tips below); 2 tsp ground mustard powder; 1 tsp garlic powder; 1 tsp onion powder; 2 tsp dried minced onions; ¼–½ tsp sea salt; ¼ tsp black pepper

Recipes » Salads » Shaved Brussel’s Sprout Salad

By Monkey and Me Kitchen Adventures

(0)

We’ve got some seriously delicious salad action headed your way. With shaved Brussels sprouts, apples, toasted walnuts, and dried cranberries, it balances several distinctive textures and flavors without ever feeling too busy. The tangy maple mustard vinaigrette is also a crowd-pleaser, making this salad ideal for holiday dinners or potlucks.

Prep: 20 mins Cook: 20 mins Yield: 8 cups

Gluten Free Low Sugar

Ingredients

Salad Ingredients

½–¾ cup raw walnuts or pecans (optional)
1 pound Brussels sprouts
½ cup grated carrots
1 medium red onion, small dice
1 unpeeled apple, cored, small dice (see tips below)
½–¾ cup dried cranberries (optional)

Maple Mustard Vinaigrette

½ cup apple cider vinegar
2 tsp water
2 tsp tahini
2 tsp maple syrup
1 Tbsp mellow white miso (see tips below)
2 tsp ground mustard powder
1 tsp garlic powder
1 tsp onion powder
2 tsp dried minced onions
¼–½ tsp sea salt
¼ tsp black pepper

Whole Food, Plant-Based Living: Getting Started

Instructions

1. In a small bowl, whisk together all the ingredients for the vinaigrette until well combined. Set aside.
2. Place the walnuts or pecans into a medium-sized skillet and dry toast them over medium heat for 4 to 5 minutes until they become fragrant, stirring to ensure they do not burn. When they are finished toasting, remove them from the pan and allow to cool before chopping.
3. Clean the Brussels sprouts and trim off the tough stems. To cut them, you can use a food processor with a “slicer/slaw” attachment, or thinly slice by hand (see tips below). Place the slaw in a large bowl and pick out any hard pieces that ended up in the slaw.
4. Add the carrots, onions, apples, toasted walnuts, and dried cranberries to the bowl with the Brussels sprouts. Gently toss.
5. Drizzle three-fourths of the vinaigrette over the salad and gently toss until well coated. Depending on your preference, you may not need the remaining vinaigrette. If you choose not to use it now, you can refrigerate it and use it to freshen up the salad later, as needed.
6. Refrigerate the salad for an hour to allow the vinaigrette to marry with the veggies and fruit. Remove from the refrigerator and set it on the counter for 30 minutes before serving. This will help the flavors come alive.

Cooking Tips

1. Miso is useful for balancing flavors when you don’t use oil. For a soy-free version, you can substitute chickpea miso.
2. If your food processor doesn’t have a slaw attachment, 1) trim the end of the Brussels sprout, 2) cut it in half vertically, 3) cut out a small “V” at the stem to remove the toughest piece, and 4) thinly slice with a sharp knife. You can also lightly steam the Brussels sprouts for a few minutes first.
3. You can use a tart apple (e.g., Granny Smith) or a sweeter apple (e.g., Fuji). We like using half of each.