Shaved Brussels Sprouts salad with a Honey-Balsamic Vinaigrette Recipe

Every time I see fresh Brussels Sprouts at the grocery store, I fill up my bag to take them home. Brussels Sprouts can be use in so many way- eat them fresh in a salad, in a stir-fry, cooked with pasta, added to your taco as the filling, roasted, grilled, cooked in your favorite soup, or made as a side dish.

I can cook and eat them non stop, all year, and not getting bored. When I see the whole stalk  at the grocery store, I put in the bag and know that I will be making something delicious- To cook them or roast them? But since this time they came on a the stalk I will eat them fresh.

I am lucky in that I have some great quality balsamic from The Chef’s Warehouse, chicago @wherechefshop and some quality garlic almonds from Organic Living Superfoods left in my pantry. It is an easy way to use what you have with the fresh vegetable that I just got from the store. It would be so expensive if every time I need to by every ingredients when I cook.

This recipe required a few ingredients, with the homemade vinaigrette - this shaved brussels sprouts salad makes a delicious and healthy meal. This recipe can be served as a side dish with your meat such as grilled chicken, roasted fish, or a gorgeous piece of steak. Meat and this delicious salad will pair well with a red wine.

Note for this recipe:

• Mandoline is the key to making the right texture for this shaved brussels sprouts salad as it has to be very thinly shaved.
  

As always, thank you for visiting my site and reading my article,


Natty

Shaved Brussels Sprouts salad with a Honey-Balsamic Vinaigrette Recipe
Author: Nattaya Worrakitpoonpol
YIELD: 2-4 serving
PREP TIME:  15 Mins
COOK TIME: 5 mins
TOTAL TIME:  20 Mins


INGREDIENTS:

Salad
1 cup or a bag of Garlic Almonds ( Organic Living Superfoods )
1 pound Brussels sprouts
1 cup dried cranberries
¾ cup shredded Parmesan cheese
½ cup fresh pomegranate seeds

Vinaigrette
¼ cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch of salt
Black pepper

Instructions:

1. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic, and honey. Add salt and pepper to taste. Whisk together and set aside.
   
2. Rinse the Brussels sprouts, trim them from the stem, and remove bruised and outer leaves.
   
3. Slice the brussels sprout by using a mandoline or knife, working one at a time, holding on to the stem and carefully shave it into very thin slices.
   
4. Lay thinly sliced brussels sprouts on the bottom of the salad bowl or plate, then sprinkles on top with dried cranberries, almond, pomegranate seeds, and drizzle with your prepared balsamic vinaigrette before serving.  ​

Yum