{"id":50423,"date":"2019-12-14T21:01:52","date_gmt":"2019-12-14T20:01:52","guid":{"rendered":"https:\/\/ellerepublic.de\/rosenkohl-salat-mit-blauschimmelkaese\/"},"modified":"2025-07-17T13:04:34","modified_gmt":"2025-07-17T11:04:34","slug":"brussels-sprout-salad-with-blue-cheese","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/brussels-sprout-salad-with-blue-cheese\/","title":{"rendered":"Shaved Brussels Sprout Salad with Blue Cheese and Hazelnuts"},"content":{"rendered":"\n

Brussels Sprout Salad with Blue Cheese and Hazelnuts. It doesn\u2019t get simpler than this. Three simple ingredients that make such a tasty trio when tossed in a simple honey vinaigrette. This is a salad that is a terrific side dish for the holidays. And yes, these are raw Brussels sprouts, shredded just as you would cabbage for a coleslaw. <\/p>\n\n\n\n

The crunchy Brussels sprouts and hazelnuts add such a nice contrast of texture to the crumbles of creamy blue cheese. The honey vinaigrette adds a little sweetness that is such a compliment to these flavours. And if you like even more sweetness in this kind of salad, feel free to add a handful of chopped dried cranberries. It\u2019s a great way to add a hint more sweetness to every bite and a great way to give this Brussels sprout salad with blue cheese a pop of color and Christmasy touch.<\/p>\n\n\n

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Tips for preparing this Shaved Brussels Sprout Salad recipe:<\/h2>\n\n\n\n

There are a few different ways to shred Brussels sprouts. The quickest way is to use your food processor with the slicer blade. Just trim the stem end first and drop them through the feed tube. Alternatively you can use a mandolin. But take care, these things are sharp so you want to be careful and protect your hands.<\/p>\n\n\n\n

And there is also the good old original way \u2014 by hand. Just trim the end of each sprout, then peel away any wilted or discoloured leaves. Slice each sprout in half, then place the cut side down on your cutting board. Starting at the tip, slice each sprout crosswise into thin ribbons to create “shreds”.<\/p>\n\n\n\n

As for the hazelnuts, they can be roasted in a pan, or if you are doing a batch, then the oven at in a 400\u00b0F \/ 200\u00b0C for 15 minutes or until fragrant. Once the hazelnuts are cool to the touch, remove some of the hazelnut skins by rubbing them vigorously in a dish towel.<\/p>\n\n\n\n

I like to chop my nuts which gives you lots of different sized pieces and crumbs. But you can also place the cooled hazelnuts into a freezer bag and use a rolling-pin to crush them. Place the bag filled with the hazelnuts on a cutting board, then shake to distribute the nuts into an even layer. Using a rolling-pin, roll over them or give them a little whack until the nuts are crushed into small pieces.<\/p>\n\n\n

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How to adapt this Brussels sprout and blue cheese salad:<\/h2>\n\n\n\n