Shaved Brussel sprouts with bacon, apples, dried cranberries and nuts in a simple honey mustard and apple vinaigrette.
Meet my latest obsession. Did you know that you can eat Brussel sprouts raw? I mean I wouldn’t go and just pop one in my mouth, but once they are shredded they act almost like cabbage does in a coleslaw recipe.
So that brings me to the next part. I usually do not eat my coleslaw when it’s crunchy. I let it marinade for a few hours to soften.
When I first make this Brussel sprout salad it is too crunchy for my liking. You may be different, but I prefer to let it sit overnight and the flavors are like amazingly better the next day!
This salad is ridiculously easy to throw together too. It’s like 3 steps and you are done.
You want to shred the Brussel sprouts, cook up a little bacon, throw in some crispy crunchy apples, dried cranberries and nuts. Then its all tossed in this delicious vinaigrette that has olive oil, mustard, maple syrup and honey in it.
HOW TO SHRED BRUSSEL SPROUTS:
Rinse the Brussels sprouts under cool water in a colander and cut off a small piece of the stem end. Remove any discolored leaves.
Shred them using one of the following 3 methods:
- Cut them in half and place them in a food processor;
- Slice them on a mandolin slicer (not my preferred method to be honest)
- Thinly slice them using a sharp knife
Once they are sliced, place the sprouts in a large bowl of cold water to rinse them. I actually use my salad spinner for this step. Drain them or spin until dry.
This salad will keep for a few days in the fridge. Trust me on this because no one else in my house likes Brussel sprouts so it was ALL MINE and I ate it for days. 🙂
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Shaved Brussel Sprout Salad with Honey Mustard & Apple Vinaigrette
Description
Shaved Brussel sprouts with bacon, apples, dried cranberries and nuts in a simple honey mustard and apple vinaigrette.
Ingredients
- 9 oz bag of Organic Brussel Sprouts (or fresh)
- 2 Slices Extra Thick No Nitrate Bacon, diced and cooked
- ½ Organic Apple, diced
- ¼ Cup Organic Dried Cranberries
- ¼ Cup Honey Roasted Pecans
- Chunks of fresh Parmesan Cheese
FOR THE VINAIGRETTE:
- 3 Tablespoons Organic Apple Juice
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Pure Maple Syrup
- 1 Tablespoon Honey
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Creamy Dijon Mustard
- ½ Tablespoon Grainy Dijon (Grey Poupon)
- 1 teaspoon Balsamic Vinegar
- ⅓ Cup Olive Oil
- ½ teaspoon Sea Salt
- ¼ teaspoon Black pepper
- 2 Cloves Organic Garlic, minced
Instructions
- Trim the ends off the Brussel sprouts and remove any dead leaves. Shave the sprouts either in a food processor or with a sharp knife.
- Add the sprouts to a large bowl along with the bacon, diced apples, nuts and cranberries.
- Drizzle the vinaigrette over. Stir to combine and refrigerate until ready to serve.
WHAT TO SERVE WITH THIS:
CHEESE STUFFED BLACK BEAN BURGER
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This is exactly the recipe I have been looking for! I added a lot of shaved Parmesan and added toasted pine nuts: delicious!
★★★★★