Description
A quick and vibrant shaved Brussels sprout salad with a tangy vinaigrette and Parmesan cheese. This fresh take on cruciferous vegetables transforms raw sprouts into tender, flavorful ribbons in just 15 minutes.
Ingredients
Scale
- 2 tablespoons red wine vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound fresh Brussels sprouts
- ¼ cup finely grated Parmesan cheese
Instructions
- Whisk vinegar, mustard, sugar, and olive oil in a medium bowl until smooth. Season with salt and pepper.
- Trim stems from Brussels sprouts and remove damaged leaves.
- Thinly slice sprouts into delicate ribbons using a sharp knife or mandoline. Discard tough cores.
- Fluff sliced sprouts in a mixing bowl to separate layers.
- Toss sprouts with vinaigrette until well-coated. Let marinate 15 minutes at room temperature.
- Fold in Parmesan cheese before serving. Adjust seasoning as needed.
Notes
Slice sprouts as thinly as possible for best texture. Allow at least 15 minutes of marinating to tenderize and balance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 6mg
Keywords: shaved brussel sprout salad, healthy salad, vinaigrette, cruciferous vegetables