I often have a large salad or a sandwich with a side salad for lunch. A few weeks ago I felt like I needed a break from my usual side salad of romaine, shredded carrots, and purple cabbage, so I dug around in the fridge to see what else we had that I could turn into a salad. On the bottom shelf I found a container of Brussels sprouts, just waiting to be experimented with, and after some tweaking, this salad was born.
This Brussels Sprouts Salad tastes best as soon as it’s made. If you leave it in the fridge for a while, the almonds loose their crispness and the “parmesan” flavor isn’t as prominent. If you’re making this dish ahead of time, add them both right before serving.
Brussels Sprouts Salad is the perfect for a light lunch, and it works well as a side dish for sandwiches.
- 1 pound Brussels sprouts, ends trimmed
- ¼ cup shredded carrot
- ¼ cup toasted almond slivers
- Salt and pepper, to taste
- ¼ cup good quality extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon agave nectar
- Pinch of sea salt
- 2 tablespoons almond meal
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt
- Shred the sprouts in a food processor. If you don’t have a food processor, a mandolin or knife will do.
- Mix the sprouts together with the shredded carrot and almond slivers in a large bowl.
- Whisk all of the salad dressing ingredients together in a small bowl.
- Mix together the parmesan ingredients together in a spice grinder or in the dry blade of a Vitamix.
- Poor the dressing over the vegetables and toss to coat. Add the parmesan and give everything a quick toss. Season with salt and pepper, to taste.