Shredded Brussels Sprouts Salad
This Shredded Brussels Sprout Salad is so fresh and light, with the perfect balance of flavors and a beautiful crunch! Make this a couple hours ahead of time and serve with your favorite salad dressing.
Servings: 4
Calories: 183kcal
Equipment
- Salad Bowl
- Mandolin
- Apple Corer
- Chef's Knife
Ingredients
- 12 ounces brussels sprouts about 4 cups shredded
- ½ count apple green or red
- ⅓ cup chopped pecans
- 2 ounces goat cheese crumbled
- ½ cup dried cranberries I recommend low-sugar cranberries!
- salt to taste
- black pepper to taste
Salad Dressing Ideas
- Lemon-Herb Vinaigrette optional
- Olive Oil + Red Wine Vinegar optional
- Balsamic Vinaigrette optional
Instructions
- To begin, wash and spin dry your Brussels sprouts.
- Shred them into thin slices using a mandolin or chef's knife. Be sure to remove any stems.
- Add the shredded Brussels to a large salad bowl.
- Core and slice half of an apple into thin slices. For a more tart bite, use a Granny Smith. For a sweeter taste, use a red apple like Honey Crisp.
- Add the slice apples to the salad bowl.
- Top with the chopped pecans, crumbled goat cheese, and dried cranberries.
- Season with salt and pepper to taste.
- Toss well until every ingredient is combined. Serve with your favorite light dressing like my Lemon-Herb Vinaigrette. Enjoy!
Notes
The nutrition facts are calculated without any salad dressing.
The Brussels will continue to soften in the refrigerator, but still stay crunchy. I love to make this a couple of hours ahead of time for the perfect bite!
If you are afraid of the apples browning, just add them to the salad right before serving.
Nutrition
Calories: 183kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 74mg | Potassium: 379mg | Fiber: 5g | Sugar: 13g | Vitamin A: 793IU | Vitamin C: 72mg | Calcium: 63mg | Iron: 2mg