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Platter of Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Total Time: 20 Minutes (+ 1 Hour Rest)
  • Yield: 8 Cups 1x
  • Category: Salad
  • Cuisine: American

Description

We’ve got some serious delicious salad action heading your way with all the must haves: flavor, texture, and wholesome goodness. This awesome Shaved Brussels Sprout Salad is loaded with deliciousness. Shaved Brussels sprouts, grated carrots, sweet and tart apples, toasted walnuts, zesty red onions, and chewy dried cranberries come together in the best possible way. Tossed with in a deliciously tangy maple mustard vinaigrette, this delicious salad is a real crowd pleaser. Absolutely perfect for your next holiday dinner table, pot-lucks, or work lunches.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.


Scale

Ingredients

Salad Ingredients:

  • 1 lb. Brussels Sprouts
  • ½ cup grated carrots
  • 1 medium red onion, small dice
  • 1 unpeeled tart apple, cored, small dice *
  • ½ to ¾ cup toasted and chopped walnuts (optional) *
  • ½ to ¾ cup dried cranberries (optional)

Maple Mustard Vinaigrette

  • ½ cup apple cider vinegar
  • 2 Tablespoons water
  • 2 teaspoon tahini
  • 2 Tablespoons organic maple syrup (+/-)
  • 1 Tablespoon miso *
  • 2 teaspoons ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons dried minced onions
  • ¼ to ½ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper

Instructions

  1. In a small bowl, add all the Maple Mustard Vinaigrette ingredients, whisk to combine. Set aside.
  2. Toast and chop the walnuts (or pecans). See instruction in the notes.
  3. Clean the Brussels Sprouts by trimming off the tough stem and cleaning them up of any hard pieces, then process them in a food processor using the “slicer/slaw” attachment, or thinly slice them by hand (see notes for additional tips). Place the slaw in a large bowl, then pick through them to ensure no hard pieces ended up in the slaw.
  4. Place the grated carrots, diced apple pieces, diced red onions, toasted walnuts, and dried cranberries into the bowl with the Brussels Sprout slaw, gently toss.
  5. Drizzle about 3/4ths of the vinaigrette dressing over the salad, gently toss until well coated, then check to see if you need the remaining ¼ before adding. If not used, then reserve and refrigerate the remaining 1/4thof the dressing to freshen up the salad, if needed. If not needed, the remaining ¼ makes for an amazing salad dressing.
  6. Refrigerate for an hour to allow the vinaigrette to marry with the veggies and fruit. Thirty minutes prior to serving, remove from the refrigerator and set it on the counter, this will make the flavors come alive, gently toss, taste test for flavor and moistness of the salad. If needed, drizzle more of the left-over vinaigrette dressing over the salad. Enjoy!


Notes

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Shaved Brussels Sprouts: We loved the convenience of using the slaw/slicer attachment on our food processor to quickly shave the Brussels sprouts; however, you will need to take the time to carefully pick through the shavings to locate any hard center/stems that end up in the shavings. Just cutting off the hard stem at the end of the Brussels sprout helps, but the hard stem actually goes slightly up inside the Brussel sprout, so picking through the shavings to discard the hard pieces will ensure a pleasant eating experience for friends and family.  If you do not have a food processor with a slaw attachment, simply trim off the end of the Brussels sprout, then cut it in half (vertically) then cut a small “V” inside the halved sprout at the stem end to remove any existing tough pieces, then thinly slice with a sharp knife.

*Walnuts or Pecans:  Place the walnut or pecan halves into a medium-sized nonstick skillet and dry toast them over medium heat for 4 to 5 minutes until they become fragrant. Stir them around the pan to ensure they do not burn. When the walnuts or pecans are nicely toasted, remove them from the pan and allow to cool.

*Tart Apple:  Use a tart apple like a Granny Smith, or if you wish a sweeter apple, like a fuji apple.  We used ½ of a Granny Smith apple and ½ of a fuji apple for color.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 8 cups

*Storage: Refrigerate, use within 5 days.

*Nutritional Information: Does not include optional ingredients (walnuts and dried cranberries.)