Made with just a few ingredients, this Shaved Brussels Sprout Salad is a terrific side dish for holiday dinners. It’s vegan, gluten-free, and oil-free.
Growing up, I really hated Brussels sprouts. They were one of the few vegetables I didn’t like. I’m pretty sure I had only ever had frozen sprouts that were heated up in the microwave, and they were gross.
When I met Dennis, he said that sprouts were one of his favorite vegetables. After living together for a while, I felt bad that I wasn’t making his favorite veggie. After looking for tolerable ways to cook them, I found that I didn’t mind them roasted. They also weren’t too bad when paired with a savory sauce. Soon, I developed a taste for them and began cooking them with just a few seasonings.
Now, Brussels sprouts are one of my favorites, too, and I cook with them often. I love to roast them, pan fry them, and add them to salads. I even enjoy them raw! Brussels Sprouts are part of our meals just about every week, especially in the autumn and winter months. They’re always a mainstay on my holiday table now.
Thanksgiving tends to be all about brown food. Just search the hashtag #veganthanksgiving on Instagram, and you’ll find a plethora of plates covered in brown food swimming in brown gravy. I like to make my meals colorful, with bright orange winter squash and rich red cranberry sauce. And of course, vibrant green Brussels sprouts make an appearance, too.
This light Shaved Brussels Sprout Salad is a terrific compliment to the heavy, brown dishes that are often served on Thanksgiving. It only takes a few minutes to make, and it can be assembled a head of time, which can be a great time saver on Thanksgiving.
Shaved Brussels Sprout Salad
The key to a delicious Shaved Brussels Sprout Salad is to slice the sprouts super thin. It would take forever to do that with a knife. (I know – I’ve tried in the past!) I like to use the slicer blade on my food processor. A mandoline slice will work too, but it will take a little longer. Be super careful not to slice your fingers if you do use a mandoline.
An apple is also sliced super thin for this salad, and it’s then tossed with lemon juice to keep it from browning. Again, I like to use the slicer blade on my food processor, but a mandoline will also work nicely.
Pecans can be quickly toasted in either a dry frying pan or in an oven. I like to pop them in my toaster oven, where they take about 7 or 8 minutes to toast. Don’t leave them on their own, because they will go from not done to super burnt in what seems like seconds.
The sprouts, apple slices, and pecans all get tossed together and topped with Maple Mustard Dressing. I played with different dressings for this salad, but I found that I liked the Maple Mustard the best. If you’re feeling cheesy, you can sprinkle a little vegan parmesan on top.
This Shaved Brussels Sprout Salad is the perfect side dish for Thanksgiving and Christmas dinner. It’s also great for any random autumn day, too! This salad also pairs nicely with lunchtime sandwiches and soup, and it’s a terrific compliment to just about any dinner dish.
Shaved Brussels Sprout Salad
16 ounces brussels sprouts, trimmed
1 small apple
2 teaspoons lemon juice
¼ cup toasted pecans, coarsely chopped
1 recipe Maple Mustard Dressing
3 or 4 fresh sage leaves, sliced
Use the slicing blade of a food processor or mandoline slicer to slice the brussels sprouts. You want the slices to be somewhere between 1/8” and 1/4”.
Place the sprouts in a large bowl.
Slice the apple in half and remove the core. Once again use the slicing blade of a food processor or mandoline slicer to slice the apple. The slices should be about 1/4” thick.
Place the apple slices in a small bowl and toss them with the lemon juice.
Add the apples and pecans to the bowl with the sprouts. Drizzle in the dressing and toss to coat. Garnish with sliced sage leaves.
Salad can be served at room temperature or chilled.
Other Holiday Salads You Might Enjoy Include:
Holiday Kale Salad with Maple Mustard Dressing
Farro Salad with Apples and Pecans
Harvest Salad with Pumpkin Vinaigrette
Kale Caesar Salad with Cider Carrots
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