Shredded Brussels Sprout Salad The Millennial Kitchen
Video taken from the channel: Arlyn Osborne
Warm sprout and spinach salad | Tesco with Jamie Oliver
Video taken from the channel: Tesco
How to Make Brussels Sprouts Salad by Rachael
Video taken from the channel: Rachael Ray Show
Shredded Brussels Sprout Salad
Video taken from the channel: What’s Gaby Cooking
Brussels Sprouts Salad Recipe | Healthy Recipe
Video taken from the channel: food jazz
Citrus Lentil Salad with Shredded Brussel Sprouts
Video taken from the channel: two purple figs
Raw Brussel Sprout Salad | Everyday Gourmet S7 E22
Video taken from the channel: everydaygourmettv
Toss the lentils, carrot, and bell pepper with salt and olive oil and arrange on the baking sheet. Roast for 20 to 25, checking on and stirring everything about halfway through. When ready, slice the carrot into thin rounds and dice the bell pepper. Combine lentils, veggies, shredded Brussels sprouts.Instructions Shave brussels sprouts (using a sharp knife, a food processor or a mandolin), drain and rinse lentils and slice onion thinly.
Add everything to a large bowl with pine nuts and seeds of half of the pomegranate.Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to.Prepare the dressing: Add all ingredients in a Mason jar or sealable container.
Seal and shake well until the dressing has blended. Season the lentils with 2 tablespoons of the dressing and toss well. In a large bowl, add the Brussels sprouts and lentils.
This Brussels Sprout Salad combines shredded raw sprouts, crisp tangy apples, sharp red onion and jewels of dried cranberries. The salad is tossed in a tasty and simple toasted pumpkin seed dressing. Enjoy this flavourful sprout salad as a side.
Ingredients 1 pound brussels sprouts, trimmed and sliced thinly 2 Tablespoons heat-safe oil (like avocado or coconut) 2-3 cloves garlic, minced salt and pepper, to taste juice from half of a lemon 1/4 cup freshly shredded Parmesan or Pecorino-Romano cheese (optional).Combine the shaved Brussels sprouts and roasted vegetables in a large bowl. Pour the vinaigrette over the salad and toss to coat. Taste, adding more salt as desired.
Slicing or shaving raw sprouts keeps them firm enough to stand up to dressings for days in the fridge. Lettuce can’t claim that. Plus, roasted sprouts taste delicious in salads, too, hot or cold.
These 12 recipes will convince you that Brussels sprouts make the better (if not the best) salad.A simple Shredded Brussels Sprouts Salad with cranberries & walnuts – perfect for gatherings. Gluten-free, plus can easily be made paleo and/or vegan (just leave out the parmesan shreds!). Post originally published November 2017. Same recipe, just updated November 2019.
If you would have told me.In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper.
Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.
Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters. Toss the florets and sprouts in the olive oil so they are lightly coated, and sprinkle with the salt. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd).
Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters. Toss the florets and sprouts in olive oil so they are lightly coated, and sprinkle with salt and pepper. Spread the florets and sprouts in a.Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green.
Stir.Brussels Sprouts are just mini cabbages and when shredded taste very similar to Cole slaw. After eating at a local restaurant this weekend I knew I had to try their Shredded Brussels Sprouts Salad with Apples, Cherries, and Apple Cider Vinaigrette.
List of related literature:
|
|
| from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health |
|
|
|
| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
|
|
|
| from Reshaping it All: Motivation for Physical and Spiritual Fitness |
|
|
|
| from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen |
|
|
|
| from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days! |
|
|
|
| from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food |
|
|
|
| from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes |
|
|
|
| from Zahav: A World of Israeli Cooking |
|
|
|
| from Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease |
|
|
|
| from Path of Practice: Ayurvedic Book of Healing with Food, Breath and Sound |
13 comments
As a little kid I thought Brussels sprouts were a crime against humanity, but now I love it.It is very popular during the wintertime in the Netherlands.
Another great video.Thank you.
That’s not one single piece of equipment, it’s a jar and five bowls. If she’d measured the dressing ingredients into the jar it might have been, but the way she did it, she dirtied six pieces of equipment.
Nixing the bacon, and it’s a fab vegan salad for Boxing Day with leftover Brussels xxx thanks Jamie xxxx
I love Brussel sprouts and walnuts and also cheese so do most of my family lol, have you ever tried it with hazelnuts?.. thanks for sharing such a lovely dish!!
Brussels have a great reputation at my house.
I love them and this salad looks fantastic. Nice work Karen.
great recipe. was looking for something healthy search continues…
Dr Rhonda Patrick got me to look for raw brussel sprout recipe
Vegans could add nooch instead of parmesan and we’re ready to go!
YUM! I am one of those people who lives for Brussels Sprout so you have a fan out of me! Just found your channel. Def going to subscribe.
I love the Aussie accent ❤️❤️❤️. Only came here to see if sprouts were ok to eat raw ������
Love this salad, Gaby! I use the food processor with the slicing attachment to slice brussels sprouts sometimes. I love the addition of avocado and parmesan.
Karen, mandolins do a great job, but then you have to take them apart, carefully, and wash and dry them. I’d rather try my luck with the knife! I only learned later in life that Brussels sprouts are delicious! You just kicked them up to a whole new plane of scrumptiousness with this healthy, bacony, cheesy, fruity salad! Awesome recipe! Your food artistry and videography blew me away, again!!
You’ve got amazing recipes. Just subscribed to watch more. Feel free to check out my recipes and subscribe:)