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. Source: EatingWell Magazine, September 2019

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Tip: 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 Facts

201 calories; 15.5 g total fat; 1.8 g saturated fat; 216 mg sodium. 436 mg potassium; 14.4 g carbohydrates; 4.6 g fiber; 6 g sugar; 4.6 g protein; 707 IU vitamin a iu; 77 mg vitamin c; 68 mcg folate; 53 mg calcium; 2 mg iron; 38 mg magnesium; 3 g added sugar;

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The hazelnuts make for a delicious crunch that makes eating your veggies so yummy. Read More