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You are here: Home / Blog / Healthy / Learning to Love Salad — Part 11: Shaved Brussels Sprout Salad

May 9, 2013 By Kelli Wallace 1 Comment

Learning to Love Salad — Part 11: Shaved Brussels Sprout Salad

Now this is my kind of salad loving week! Finally the temperatures are starting to feel a bit like Spring after Mother Nature was clearly on crack with her snow storm last week. But I digress…I was on a mission this week to find a new salad to try out, because I realized that it has been a while since I’ve featured a salad. So I bring you the Shaved Brussels Sprout Salad.

I was pretty excited when this recipe popped up on Pinterest, and with a name like Love and Olive Oil, I knew I had gone to the right site! This is quite the departure from my typical Brussels Sprouts adventures, because the base of this salad is, you guessed it, Brussels Sprouts and they are not cooked. I love a great side of sprouts, but a salad with raw sprouts made me slightly skeptical. However I am a fan of raw cabbage, so I could begin to imagine the possibilities.

I gotta say, this salad is delicious. It is very simple but why it works so well. And I was forced to take my chances with the mandolin again after the last debacle where I sliced off part of my thumb…whoops! However this time around…SUCCESS!! The great thing was the Brussels sprouts are shaved using the mandolin (on it’s thinnest slicing setting) and you can use the stems on the sprouts as a handle to protect your fingers. So it was surprisingly easy and luckily painless.

The salad came together pretty quickly, and I always love when that happens. Begin by throwing together the dressing made of apple cider vinegar, honey, olive oil, and salt & pepper. Then thinly chop the apples. I cut them like matchsticks so they’d be thin like the sprouts. Then toss the apples in a little bit of dressing to keep them from turning brown. Remove the outer leaves of the sprouts, rinse and dry them. Then thinly slice them with the mandolin, toss the sprouts, apples and dressing together and let the salad sit for at least 15 minutes. After that just serve up the salad and grate some Pecorino Romano cheese over the top.

The combination of tart apples and sweet honey, sour vinegar, sprouts, and pungent cheese truly make for a bright, crisp salad. This would be the perfect side or starter salad for nearly any meal. I’m officially a giant fan of this salad, and I can attest that the leftover salad tastes just as great the next day.

If you’re a Brussels Sprouts eater like me, and you’re looking for a fast, healthy, bright salad then look no further, you’re in for a treat! Click here for the recipe and step by step instructions.

A look back
One year ago: Cupcakes & Beer
Two years ago: Challenge: Souffle

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Filed Under: Healthy Tagged With: Apple, Brussels Sprouts, Romano Cheese

Previous Post: « It’s Macaroni and Cheese Time Again!
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  1. Cindy Wallace says

    May 9, 2013 at 8:34 pm

    This looks delicious! Can’t wait to try it.

    Reply

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Hi and welcome! I'm Kelli, a Midwestern girl at heart who loves to cook and travel (of course). This blog chronicles my journey to rediscover my passions and share them with all of you. From cooking & baking to travel & inspiration, I have tons of interests that I can't wait to share with you! Learn More…

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