This salad is a delicious way to enjoy raw Brussels sprouts. An easy and delicious Brussels sprouts salad. Apples and roasted hazelnuts give the salad a sweet and nutty note, and parmesan the perfect amount of umami. The perfect, healthy winter salad.
Salad, Side Dish
Servings8as a side
500gBrussels sprouts,cleaned and finely shredded using a mandoline
2sweet-tart apples,(I like Braeburn or Wellant), quartered, cored and thinly sliced
1/2red onion,finely minced
100gtoasted hazelnuts,coarsely chopped
For the dressing:
4tablespoonsextra-virgin olive oil
3tablespoonsorganic apple cider vinegar(unfiltered)
1 1/2tablespoonspure maple syrup
sea salt and freshly ground pepper,to taste
In a small bowl, mix together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well combined. Season with a little salt and pepper, to taste.
Transfer the shaved Brussels sprouts to a large serving bowl. Add the apples, and red onion, pour over the dressing and toss until evenly coated. Add the hazelnuts and parmesan and toss again.
Check the seasoning and add more salt and pepper, to taste, if desired.
I use a mandoline to shred Brussels sprouts. So if you have one, now is the time to break it out (be extra careful and be sure to use the protective holder / safety attachment!). Alternatively, a food processor can be used.
How to shred Brussels sprouts without a mandoline or food processor: trim the ends of the sprouts. Then cut them in half. Lay the cut-side-down and finely chop until they are all shredded.