Shaved Brussels Sprouts Salad with Lemon-Chile Vinaigrette & Toasted Hazelnuts

Shaved Brussels Sprouts Salad with Lemon-Chile Vinaigrette & Toasted Hazelnuts

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From the EatingWell Kitchen

Using the slicing blade of a food processor on Brussels sprouts creates a big, fluffy pile of crunchy sprout ribbons quickly. In this easy salad recipe, the shaved Brussels sprouts are dressed with a lemony vinaigrette spiked with crushed red pepper and sweetened with a bit of honey.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • 1¼ pounds Brussels sprouts, stem ends trimmed and outer leaves removed
  • 1 cup very thinly sliced red onion
  • ½ cup chopped hazelnuts, toasted (see Tip)

Preparation

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  1. Combine lemon zest, lemon juice, honey, crushed red pepper, salt and pepper in a large bowl. Whisking continuously, slowly drizzle in oil until all of it is incorporated and the mixture is thickened.
  2. Shred Brussels sprouts in a food processor fitted with the slicing disk. Transfer to the bowl. Add onion and hazelnuts and gently toss to combine.
  • Toasting nuts deepens the flavor and gives them a crisp, delightful crunch. To toast nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 201 calories; 15 g fat(2 g sat); 5 g fiber; 14 g carbohydrates; 5 g protein; 68 mcg folate; 0 mg cholesterol; 6 g sugars; 3 g added sugars; 707 IU vitamin A; 77 mg vitamin C; 53 mg calcium; 2 mg iron; 216 mg sodium; 436 mg potassium
  • Nutrition Bonus: Vitamin C (128% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 fat

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