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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September 2019

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Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 4.6g 9% DV; carbohydrates 14.4g 5% DV; exchange other carbs 1; dietary fiber 4.6g 18% DV; sugars 6.1g; fat 15.5g 24% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 707IU 14% DV; vitamin c 76.8mg 128% DV; folate 67.7mcg 17% DV; calcium 52.8mg 5% DV; iron 1.7mg 10% DV; magnesium 37.9mg 14% DV; potassium 435.9mg 12% DV; sodium 216.1mg 9% DV; thiamin 0.2mg 19% DV; added sugar 3g.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
10/16/2019
The hazelnuts make for a delicious crunch that makes eating your veggies so yummy. Read More