Brussels Sprout Salad

I love brussel sprouts, I know people either love or hate them, but I love them. I am always on the look out for new ways to eat them, we love roasting them, but it takes time and sometimes we don’t have time. I love following a blogger who cooks a lot and am constantly inspired by her recipes, check her out, Designer Bags & Dirty Diapers.

Last year, Natalie shared a raw brussel sprout salad, this is right up my alley, quick, easy and tasty! I made last year and it was a hit with my family, so I have been making it throughout the year as a side that is always a hit.

I received a lot of questions about my meal prep this past Sunday and this recipe was in high demand, so I hope you all love brussel sprouts as much as we do!

Here is Natalie’s Original Recipe, Addictive Brussels Sprouts Salad

•24 Brussels sprouts, shredded

•1/2 cup Parmigiano-Reggiano, finely grated

•1 cup toasted walnuts, in pieces

•9 tablespoons extra virgin olive oil

•3 tablespoons apple cinder vinegar

•2 teaspoons Dijon mustard

•salt & pepper

Shred the Brussels sprouts in a food processor. Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!

Seriously delicious!! My hack on this recipe is to buy the brussels sprouts already shredded, this makes for a super quick and easy week night side. I also have made it without the nuts, and for this Thanksgiving I am going to add dried cranberries, for an extra pop of color.

Hope you guys enjoy this recipe!

Happy early Turkey Day!

-Amy

Easy Hack, buying them already shredded!
Cheese, cheese, cheese please!
Dressing – super easy! You can always add more, but the salad proportions are great!
Dressing ingredients, plus salt and pepper.