This brussels sprouts
salad with creamy
balsamic dressing is
the right recipe for
your next lunch
or side dish at dinner.
So I jumped on the brussels sprouts band wagon. It seems like everyone is obsessed with brussels sprouts right now. So many different recipes out there. Even restaurants have jumped on board and have added brussels sprouts to their menu.
All I know is when I was a kid brussels sprouts were not my favorite. I guess I was just like most kids in this world. But plain ole steamed brussels sprouts with some butter really don’t do them any justice. Too bitter for my taste.
So instead of cooking them, lets try them raw. Veggies can taste a whole lot different raw than cooked. Some will only eat veggies cooked and some only raw. I usually prefer them either way. Plus raw veggies always taste good dipped in some ranch.
And have you noticed I love anything that is shredded? Not like shredding changes the taste in anyway, but it just makes everything that much better. Maybe because things look so much prettier when shredded.
If you don’t have a mandolin slicer then I suggest getting one. You can use it for so many things and it saves you so much time. It also gets that super thin cut that is sometimes hard to get perfect with a knife.
I like to make the dressing first because you can refrigerate it and let it marinate while preparing the rest of the salad. Just add all the dressing ingredients in a bowl or jar and whisk together well. Then store in the refrigerator until ready to use.
Start off with rinsing off your raw brussel sprouts and take off the first layer just like lettuce. If you are going to use a knife cut off the sprout end, but if using the mandolin slicer leave it on because it gives you more to hold on to when shredding.
Next you just add all other salad ingredients to your shredded brussel sprouts and mix together. If you don’t have sliced almonds you can used whole ones and throw them in the food processor and chop.
Now it’s time to add the dressing. The yummiest part. The balsamic is the right touch to the salty/ sweet taste of this salad. If you want you can refrigerate after adding the dressing and let it set.
Brussel Sprouts Salad
- 1 lb fresh brussel sprouts
- 1 cup sliced almonds
- 1 cup shaved Parmesan cheese
- 6 slices of bacon crumbled
- 1/2 chopped dried dates
- 3 TBSP balsamic vingaer
- 3 TBSP mayo
- 3 TBSP olive oil
- 1 TBSP honey
- 2 cloves garlic minced
- 1 1/2 TSP Dijon mustard
- 1/2 TSP basil
- 1/2 TSP oregano
- pinch of salt and pepper
- Add all dressing ingredients in a jar and whisk together and refrigerate
- Wash brussel sprouts and take off first layer then shred with a mandolin shredder or knife. Leave the ends off
- Add all salad ingredients to a bowl and add dressing and mix together
- Serve right away or refrigerate to let the flavors soak