Thank you, Pinterest for this amazing recipe – Addictive Brussels Sprouts Salad. This picture does NOT do it justice. With the time change, the lack of day light is really affecting my picture-taking opportunities.
Brussels Sprouts Salad
Brussels Sprouts Salad, close up
I’ve adapted the recipe slightly with vegan ingredients when needed.
Ingredients
- 24 Brussels sprouts, shredded
- 1/2 cup vegan parmesan cheese (I used a mix of Galaxy Nutritional Foods Vegan Parmesan cheese and Parma! Raw Parmesan Cheese Alternative)
- 1 cup toasted walnuts (I used slivered almonds, toasted)
- 9 TB extra virgin olive oil
- 3 TB apple cider vinegar
- 2 tsp Dijon mustard
- salt & pepper, to taste
Directions
Shred Brussels sprouts in a food processor. Toss the shredded sprouts, toasted nuts and parmesan cheese in a bowl. In a smaller bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and salt & pepper until well blended. Pour dressing over the salad and stir well. Best served immediately, but I ate leftover the following day and it held up well.
I have to admit, I did feel pretty bad-@ss eating raw brussels sprouts. You will, too – trust me.
