Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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; carbohydrates 14.4g; dietary fiber 4.6g; sugars 6.1g; fat 15.5g; saturated fat 1.8g; vitamin a iu 707IU; vitamin c 76.8mg; folate 67.7mcg; calcium 52.8mg; iron 1.7mg; magnesium 37.9mg; potassium 435.9mg; sodium 216.1mg; thiamin 0.2mg; added sugar 3g.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2019
The hazelnuts make for a delicious crunch that makes eating your veggies so yummy. Read More