RECIPE IDEA: Shaved Brussels Sprouts Apple Walnuts Salad
Hi. It’s Lois at Recipe Idea Shop, telling you about a delicious Shaved Brussels Sprouts Apple Walnuts Salad (similar to a Waldorf Salad) that we had for supper on Friday night, along with Moroccan Cumin Fish. What a delightful supper! The salad was deliciously crunchy, with just the right amount of sweetness and tartness.
I have been seeing Shaved Brussels Sprouts salads on social media, and after reviewing several recipes, I decided to try it. Initially, I tried shaving the Brussels sprouts on a box shredder, but that proved itself inefficient. The shavings looked similar to chopped cabbage, prompting me to use my mini food processor instead. That worked very well. I think you could also simply slice the Brussels sprouts in a julienne manner for a terrific flavor and texture.
I’m not overly fond of Brussels sprouts, but this salad using raw vegetables was good. Cooked Brussels sprouts have a bitterness to them, but I didn’t find this to be the case with raw ones. Some of the recipes suggested adding Pecorino Romano or Parmesan to the salad as well. I think that would be good. Maybe next time…
You’re gonna wanna eat this.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Shaved Brussels Sprouts Apple Walnuts Salad
- 1/2 pound Brussels sprouts raw (about 9 or 10)
- 1 medium Granny Smith apple washed, seeded and chopped
- 1/4 cup red onion chopped
- 1/2 cup walnuts chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 3 teaspoons maple syrup
- 1 clove garlic minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper freshly ground
- Cut the end off the Brussels Sprouts and peel away the outside leaves. Wash them.
- Chop or shred the Brussels Sprouts. You can use a box shredder or a mini food processor.
- Toast the walnuts either in a dry pan on top of the stove or be lazy and broil them for a minute or two. I use my toaster oven to do this.
- Put the shredded Brussels sprouts, chopped apple and walnuts in a medium bowl.
- Add the chopped onion and mix to combine.
- Make the salad dressing.
- In a 2-cup measuring cup or small bowl, wisk the olive oil and lemon juice until emulsified.
- Add the mustard, maple syrup, garlic, salt and pepper, and whisk until fully blended.
- Pour the dressing over the salad and mix to combine.
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