Crispy Shredded Brussels Sprouts Salad with Dates
The salad that once I started making it, I couldn't stop. The shredded raw Brussels sprouts stay so crispy even after being tossed with the tangiest apple cider Dijon mustard dressing. And the parmesan cheese and the dates add so much flavor. Make it for lunches, make it for a holiday side dish. Just make it!
Servings 8
Equipment
- food processor optional
Ingredients
- 2 lbs Brussels sprouts washed and trimmed
- 1 cup dried dates pitted and chopped
- ½ cup sliced almonds
- ½ cup grated fresh parmesan cheese
For the dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 T Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Use a food processor fitted with a slicing disk to shred the Brussels sprouts. You can also shred them by hand with a mandoline or a sharp knife.2 lbs Brussels sprouts
- Add the Brussels sprouts to a large bowl.
- Chop the dates with a sharp knife into bite sized pieces. They will be a little tacky. Add to the bowl of sprouts.1 cup dried dates
- Mix the oil and vinegar together in a measuring cup. Whisk in the Dijon and seasonings. Taste and adjust to your taste.⅓ cup olive oil, ¼ cup apple cider vinegar, 1 T Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Toss the salad with half of the dressing. Just before serving, toss in the almonds and Parmesan cheese, leaving a bit for garnish on the top.½ cup sliced almonds, ½ cup grated fresh parmesan cheese
Notes
Brussels sprouts shopping tip. Make sure they're fresh with bright green leaves. If the sprouts have a really strong bad odor or the leaves have brown edges or are pulling away (think bad cabbage or lettuce), move on to another store.
