Brussels sprouts don't always need to be roasted or sauteed, they're actually great raw! Simple and delicious, we've given this sprout salad a go and we really love how it's a great compliment to any meal! This would also be a tasty salad dish for Thanksgiving!
Serving size: This recipe makes 8 (4oz) servings Macronutrient Balance: 5g Protein / 14g Fat / 12g Carbohydrates per serving
20 oz brussels sprouts - stems removed and shredded
1 shallot (2.7 oz) - finely minced
1/2 cup whole roasted almonds - finely chopped
juice of one orange
juice of one lemon
1/3 cup olive oil
1 Tbsp apple cider vinegar
salt and black pepper to taste
In a food processor, use the slicer attachment and shred the brussels sprouts. If you do not have a food processor, finely slice the brussels sprouts. Set aside in a bowl.
Toss almonds into the food processor and pulse until finely chopped. Again, if you do not have a food processor, finely chop the almonds by hand. Set aside.
In a mixing bowl, combine juice of one orange, juice of one lemon, olive oil, and apple cider vinegar and whisk until it's a creamier consistency - about 1 to 2 minutes. Add in finely minced shallot and salt and pepper to taste.
Toss almonds and brussels sprouts together and combine with dressing. Let sit for 1/2 an hour before serving or up to 4 hours.