Shaved Brussel Sprouts Salad
Adapted from Two Peas and Their Pod
Ingredients
- For the salad:
- 1 lb Brussels sprouts ends trimmed, yellow leaves removed
- 1 large Honeycrisp apple chopped
- 1/2 c. dried cranberries I used Craisins
- 1/2 c. sunflower seeds walnuts, or pecans
- 1/3 c. shaved Parmesan cheese
- Kosher salt and black pepper to taste
- For the Dressing:
- 1/4 c. olive oil
- 1 T. fresh lemon juice
- 2 T. apple cider vinegar
- 1 T. maple syrup
- 2 t. Dijon mustard
- 1 garlic clove minced
- Kosher salt and black pepper to taste
Instructions
- Begin by making the maple mustard dressing. In a large small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
- Next, shave the brussel spouts. Use a food processor and pulse until sprouts are thinly shredded.
- Place the shredded sprouts in large bowl. Add the chopped apple, cranberries, nut, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.