Here is another great idea for a side dish to bring to your next BBQ or potluck. It is nice to have one green vegetable in the spread but, lets be honest, if you show up with a pan of roasted brussel sprouts you might not get invited back! My brother was in town this weekend and was kind enough to help me prepare a meal for my dad’s birthday. We wanted a few simple side dishes to go with burgers and he came up with this. This shredded brussel sprout salad is a great way to incorporate the healthy vegetable in a delicious way. Think of this as the cole slaw that you usually see at a BBQ. But, this is a healthier, lighter version and some may not even know that it is brussel sprouts they are eating!
If you have a food processor, this would be a great time to use it. Just put on the shredding attachment (different from the attachment you use for the cilantro lime cauliflower rice). Once you have done this step, I also recommend chopping a little because a few large pieces remain.
You might also like:
- 1 bunch brussel sprouts (about 24 or so)
- 1 cup toasted walnut pieces
- 1/2 to 3/4 cup guyere cheese, shredded
- 1/2 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons dijion mustard
- 2 tablespoons maple syrup
- Salt and pepper
- Optional: Dried cranberries
- Trim the ends off the brussel sprouts and wash. With the shredding attachment on your food processor, shred the brussel spouts. You may need to chop a bit more if there are large pieces remaining.
- Place the shredded brussel sprouts in a large bowl and add the walnuts and cheese (and cranberries if you have them).
- Mix the olive oil, vinegar, mustard, maple syrup, salt and pepper. Add this to the bowl and stir.
- Serve and enjoy!
- *To toast the walnuts, place in a skillet over low heat for about 5 minutes. Stir occasionally to prevent burning.
Adapted from: shutterbean.com