This raw Brussels sprouts salad featuring shaved Brussels sprouts, toasted pecans, sweet-tart cranberries and nutty Parmesan cheese is tossed with a light and lemony vinaigrette. You can shave the Brussels sprouts using a chef's knife--or use the slicing attachment of your food processor to make it even easier. This quick and easy recipe is perfect for fall or anytime you have crisp, fresh Brussels sprouts on hand. Source: EatingWell.com, November 2019

Karen Rankin
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut Brussels sprouts in half lengthwise and thinly slice crosswise to the core; discard core. (Alternatively, shred whole, trimmed Brussels sprouts in a food processor with a slicing blade attachment.)

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  • Whisk oil, lemon juice, salt and pepper in a medium bowl. Add the shredded Brussels sprouts, pecans, Parmesan and cranberries; toss to coat.

Nutrition Facts

245 calories; 18.9 g total fat; 3.4 g saturated fat; 3 mg cholesterol; 350 mg sodium. 345 mg potassium; 15.9 g carbohydrates; 4.3 g fiber; 9 g sugar; 6.4 g protein; 680 IU vitamin a iu; 67 mg vitamin c; 50 mcg folate; 140 mg calcium; 1 mg iron; 29 mg magnesium; 5 g added sugar;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
11/25/2019
This Brussels sprouts salad has the perfect balance of sweet tart and salty flavors. Love the addition of pecans. Read More