Shaved Brussel Sprout Salad with Cranberry Vinaigrette

 In Dairy Free, Date Night, Dressing, Gluten Free, Lunch, Paleo, Salad, Side Dishes, Summer, Under 30 Minutes, Vegetarian

In 23 years I’ve never known a single person who has looked me in the eye and declared their love of raw Brussel sprouts. It’s not a thing. You might appreciate Brussels when they’re roasted and caramelized and tossed with bacon (who wouldn’t?) or when they’re tossed in a sweet, sticky balsamic glaze. But raw Brussel sprouts are a strange beast and much like cabbage, I find them hard to get down.

So I took my handy-dandy chef’s knife to them and shaved them up as finely as I could manage. This is my new solution to things. When you don’t like it, turn it into something else. Shaving the Brussels allows you to have a pleasantly, small and chewable bite of Brussels instead of a honking piece that gives your jaw a workout.

Once I had my pile of shaved Brussels I took it a step further and tossed them with some cranberries and almonds. I wanted to use walnuts but I had accidentally eaten them with a bowl of chocolate chips earlier (oops). No matter, we carry on with what we have. Next, I tossed a few dried cranberries into the blender with a little mustard, vinegar, honey and spices, drizzled in some oil while the blender emulsified everything and voila! I have suddenly transformed the most boring vegetable into a $12 salad with a creamy, tart dressing that you would eat with a tiny fork at a grandiose restaurant. The other bonus to this is that much like cabbage, Brussels keep on going! It doesn’t take many to feed several people. Next time you’re bored with romaine and need a boost, try this delicious shaved Brussels salad. You won’t regret it!!

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Shaved Brussel Sprout Salad with Cranberry Vinaigrette

Difficulty: Easy

Yield: 2 Servings
Prep Time: 10 min
Cook Time: 0 min

Ingredients:

  • 8 Large Brussel Sprouts
  • ¼ Cup plus 1 Tablespoon Dried Cranberries
  • ¼ Cup sliced Almonds
  • 1 Tablespoon Honey
  • ¼-½ Cup Grapeseed or Olive Oil
  • 1 Tablespoon Spicy or Dijon Mustard
  • 3 Tablespoons Red-Wine Vinegar
  • 1 teaspoon cracked Black Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Red Pepper Flakes

Directions:

Wash the brussel sprouts and discard any brown outer leaves.

Using a very sharp knife, cut the bottoms off all the Brussel sprouts and sit them on the flat surface you just made.

Then cut them in half and then lay them all on the new flat surface (see pictures below for a visual guide).

Thinly slice the Brussels and use your fingers to break up the pieces. Gather any leaves that fell off during the slicing process, stack them and slice them as well.

In the blender, add 1 tablespoon of dried cranberries, the honey, mustard, vinegar and spices. Turn the blender on low speed and slowly drizzle in the oil until the dressing is emulsified and the texture that you want. Taste it and adjust with more acid, spices or oil as necessary.

Mix the salad with the cranberries and almonds and toss well with the dressing to coat. Garnish with additional almonds and cranberries if desired. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Blender
  • Mixing Bowl – Large
  • Tongs

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Shaved Brussel Sprout Salad with Cranberry Vinaigrette

Difficulty: Easy

Yield: 2 Servings
Prep Time: 10 min
Cook Time: 0 min

Ingredients:

  • 8 Large Brussel Sprouts
  • ¼ Cup plus 1 Tablespoon Dried Cranberries
  • ¼ Cup sliced Almonds
  • 1 Tablespoon Honey
  • ¼-½ Cup Grapeseed or Olive Oil
  • 1 Tablespoon Spicy or Dijon Mustard
  • 3 Tablespoons Red-Wine Vinegar
  • 1 teaspoon cracked Black Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Red Pepper Flakes

Directions:

Wash the brussel sprouts and discard any brown outer leaves.

Using a very sharp knife, cut the bottoms off all the Brussel sprouts and sit them on the flat surface you just made.

Then cut them in half and then lay them all on the new flat surface (see pictures below for a visual guide).

Thinly slice the Brussels and use your fingers to break up the pieces. Gather any leaves that fell off during the slicing process, stack them and slice them as well.

In the blender, add 1 tablespoon of dried cranberries, the honey, mustard, vinegar and spices. Turn the blender on low speed and slowly drizzle in the oil until the dressing is emulsified and the texture that you want. Taste it and adjust with more acid, spices or oil as necessary.

Mix the salad with the cranberries and almonds and toss well with the dressing to coat. Garnish with additional almonds and cranberries if desired. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Blender
  • Mixing Bowl – Large
  • Tongs

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Shaved Brussel Sprout Salad with Cranberry Vinaigrette 2 Servings 8 Large Brussel Sprouts ¼ Cup plus 1 Tablespoon Dried Cranberries ¼ Cup sliced Almonds 1 Tablespoon Honey ¼-½ Cup Grapeseed or Olive Oil 1 Tablespoon Spicy or Dijon Mustard 3 Tablespoons Red-Wine Vinegar 1 teaspoon cracked Black Pepper 1 teaspoon Salt 1 teaspoon Red Pepper Flakes
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