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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


Recipe Summary

10 mins
10 mins


Ingredient Checklist


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.)

  • 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

1 cup
245 calories; protein 6.4g; carbohydrates 15.9g; dietary fiber 4.3g; sugars 8.6g; fat 18.9g; saturated fat 3.4g; cholesterol 2.7mg; vitamin a iu 680.1IU; vitamin c 67.3mg; folate 49.7mcg; calcium 139.9mg; iron 1.3mg; magnesium 29.4mg; potassium 344.8mg; sodium 349.9mg; thiamin 0.2mg; added sugar 5g.

2 1/2 fat, 1 1/2 vegetable, 1/2 fruit, 1/2 high-fat protein