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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.

Source: EatingWell Magazine, September 2019


Recipe Summary

30 mins


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

1 1/3 cups
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.

3 fat, 2 vegetable