Brussels Sprouts Slaw
This fresh and crunchy Brussels sprouts slaw with Dijon dressing, almonds, and dates is an easy, refreshing side! The perfect salad and can be made ahead.
Foto: Well Plated
Ingredients
- 1 pound Brussels sprouts
- 6 Medjool dates (pitted and cut into thin, crosswise slices (about 1/2 cup))
- 1/3 cup toasted sliced almonds
- 1/4 cup finely shredded Parmesan cheese
- 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Steps
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Shred the Brussels sprouts: For the quick and easiest possible shredding, cut the end of the bottom off of the Brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the Brussels sprouts with a mandoline, taking care to watch your fingers. If slicing by hand, I recommend holding the stem end, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the ends and any wilted outer leaves, then slice the sprouts into very thin ribbons.
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For all methods: once the Brussels sprouts are sliced, place the shreds in a serving bowl. Toss and fluff them with a fork or your fingers.
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Prepare the dressing: In a medium bowl, whisk together the lemon juice, olive oil, honey, mustard, salt, and pepper. Drizzle 2/3 of the dressing over the slaw and toss to combine. Add the dates, almonds, and Parmesan and lightly toss again. If your salad is drier than you would like, splash in additional dressing. Taste and add additional salt and pepper as desired. Serve immediately or refrigerate for up to 3 hours.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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