Shaved Brussels Sprout Salad

    15 minutes

    Even if you are not a fan of Brussels sprouts, you might like this salad. Raw Brussels sprouts are a great canvas for this fresh and tangy salad providing a nice crunchy alternative to lettuce, and balanced by the creaminess of the fresh mozzarella.

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    Serves: 2 

    • 2 tablespoons flaked almonds
    • 150g Brussels sprouts, shaved
    • 200g fresh mozzarella cheese
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon orange muscat vinegar (any fruity vinegar can be used)
    • 1 teaspoon Dijon mustard
    • 1/8 teaspoon honey
    • salt and pepper, to taste
    • 2 tablespoons dried cherries

    Preparation:15min  ›  Ready in:15min 

    1. To toast the almonds, place in a dry frying pan on medium to high heat, tossing regularly to prevent burning. Remove from heat and transfer to a bowl once almonds start turning golden brown.
    2. To shave Brussels sprouts, first cut in half. If you don't have a mandoline, you can place the halved sprouts flat side down on your cutting board and use a knife to slice thinly to create the same effect. Start at the top of the Brussels sprout. Place the shredded Brussels sprouts in a bowl.
    3. Shred the fresh mozzarella with your fingers into the bowl of Place the shredded Brussels sprouts in a bowl.
    4. Mix olive oil, vinegar, mustard and honey. I like to shake it up in a closed container.
    5. Pour dressing (amount to your taste) on the sprouts and mozzarella and toss to coat. Season to taste.
    6. Top with toasted almonds and dried cherries.

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