I made this salad for Thanksgiving last year when I was experimenting with being vegan for a period of time. It surprisingly was a hit with my sister who does not like brussel sprouts and does not like salads even more! I’ve made this multiple times in quarantine and have gotten positive feedback from family as well as JM. It pairs well with meaty mains or you can add vegan proteins to round it out as a complete meal. This salad combines shaved brussels, dried cranberries, pickled red onions and walnuts together for a crunchy, nutty and tangy sweet flavor combination.
The vinaigrette includes honey, mustard, olive oil, paprika, and ACV. Before this, I was never a fan of mustard or apple cider vinegar, but after this salad dressing, I’ve grown a little bit fonder these two items and am able to appreciate their flavor profile! The mustard packs a slight spice to the dressing and the ACV gives it a nice tangy punch which goes well with the slightly bitter brussels and sweet cranberries.
Shaved brussels sprouts look like a lot of work but they’re actually quite easy to prepare. I prefer cutting them with a knife and cutting board vs food processors or other tools as it requires the least amount of washing. I cut thin strips starting from the tip of the brussel until you get to the core. Then toss gently in a bowl to loosen them up. Easy does it! With the addition of cranberries, pickled red onion and walnuts, the end product mimics a gourmet salad from any Southern Californian cafe! Without further adieu, I present to you your new favorite salad.
Shaved Brussels Sprout Salad with Honey Mustard Vinaigrette
Serving: 3
I N G R E D I E N T S:
- 4 Cups Shaved Brussels
- 1/2 Cup Chopped Walnuts
- 1/4 Cup Cranberries
- 3 Tbsp Red Onion
- 1/2 Juice of a Lemon
Dressing:
- 2 Tbsp Olive Oil
- 1 Tbsp Honey
- 2 Tbsp Mustard
- 1.5 Tsp Apple Cider Vinegar
- 1/2 Tsp Paprika
- 1/8 Tsp Salt
- 1 Tbsp Lemon Juice
I N S T R U C T I O N S:
- Cut up the red onions into thin strips or diced – based on your preference. Put in a small bowl and pickle with the juice from half a lemon as you prepare the rest of the salad.
- Cut up the brussels sprouts and put into a bowl. Chop up the walnuts and sprinkle on top the sprouts along with cranberry.
- For the dressing, mix together all of the ingredients in a mason jar – close the lid and shake to combine. If you don’t have a mason jar – mixing with a bowl/spoon works too!
- Take out the pickled onions from the lemon juice and add to the salad. Coat on as much dressing as you desire.
- Add your protein or enjoy as is!
#Nganstoptips:
- Feel free to add additional veggies or toppings to your salad. If you need some ideas, I’ve modified by adding some chopped up kale, avocado and watermelon seeds. If you got some of your favorite shredded cheeses, feel free to throw that in. I imagine Parmesan going great with the brussels. Another great topping idea would be bacon strips or bits – yum, adding some smoky, salty flavors to this salad would be superb!
- You can substitute honey with date syrup or even maple syrup! For the mustard – I’ve used this with: dijon mustard, honey mustard, spicy brown mustard and even horseradish mustard; it all works just fine with this recipe! Don’t worry about spending money on the ‘right’ one if you already have one at home; if you’re at the store picking our fresh ingredients, just grab one you’d be able to reuse based on your needs/preference.
- Double the dressing recipe to keep in the fridge for up to two weeks! I find this recipe so easy that I usually make the dressing on the spot, but if you’re the type who likes to have things handy then by all means make more for ease of use!
- My favorite way to mix a salad is to add everything into a bowl, dressing included – then take a saran wrap and cover the bowl, then shake everything up! Throw away the wrap. I know this is not the most eco-friendly way to do it, but if you use other silicone covers or beeswax for your bowl you can do this as well! Tupperware makes a great salad bowl because of the lid they come with. I just have a roll of saran wrap left and being able to throw away vs. washing it makes it so quick and easy. Don’t come for me!
- TSA Approved?: Take this companion with you anywhere you go! Avoid unhealthy and expensive airport food by bringing this salad along. Brussels stay nice and crisp for a while, so no need to worry about your salad getting sad and soggy.
