Shaved Brussels Sprouts Salad - Chef Fun Kitchen

Shaved Brussels Sprouts Salad

Shaved Belgian capital Sprouts Salad-Thinly whiskerless Belgian capital Sprouts With Apple, Dried Cranberries, flower Seeds, cheese Cheese, And an easy Maple Mustard Dressing. This straightforward Belgian capital Sprouts dish is that the excellent dish For Fall Or the vacations.

Shaved Brussels Sprouts Salad
Shaved Brussels Sprouts Salad

Brussels Sprouts dish
If you're trying to find the right dish to serve at your Thanksgiving or Christmas dinner, you're in luck as a result of this easy Belgian capital Sprouts dish is often a vacation favorite! I create it all fall as a result of i really like it such a lot, I can’t look ahead to the vacations, however I perpetually make certain it's on our Thanksgiving and yuletide menu. The flavors ar unimaginable, it's pretty to serve, and it holds up well thus you'll be able to create it before. Plus, our friends and family love it! It’s a winning salad!

How to create sliced Belgian capital Sprouts
To make a Belgian capital sprouts dish, 1st you have got to shred or shave the Belgian capital sprouts. Don’t worry, it's easy! you'll be able to use a kitchen appliance, mandoline, or sharp knife, all ways work rather well.

Shaved Brussels Sprouts Salad

For the Dressing:
  •  1/3 cup olive oil
  •  1 tablespoon fresh lemon juice
  •  2 tablespoons apple cider vinegar
  •  1 tablespoon pure maple syrup
  •  2 teaspoons Dijon mustard
  •  1 clove garlic minced
  •  Kosher salt and black pepper to taste
For the Salad:
  •  1 lb Brussels sprouts ends trimmed
  •  1 large Honeycrisp apple chopped (or 2 small apples)
  •  1/2 cup dried cranberries
  •  1/2 cup sunflower seeds
  •  1/3 cup shredded or shaved Parmesan cheese
  •  Kosher salt and black pepper to taste
  1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside. 
  2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don't have a food processor. 
  3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve. 

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