THIS is the Brussels sprouts recipe that is going to turn you into a Brussels sprouts lover–if you aren’t one already! My Lemon Dijon Shredded Brussels Sprouts Salad takes only 10 minutes, it’s healthy, delicious and works well as a Spring or Easter side dish!
In light of wanting to create something super simple and fresh for an Easter side and for welcoming in the warmer temps in Spring, I decided to take advantage of all of the Brussels sprouts that were available. Plus, I know that we’ve likely all been scarred by disgusting boiled sprouts from childhood so why not give Brussels sprouts a better reputation?! I was also inspired by the simplicity of Love and Lemons’ shredded Brussels sprouts recipe when I was developing this recipe.
Brussels sprouts are an ingredient that can really divide a crowd, which is a shame because they are quite healthy for you. Check out the health benefits of this recipe below!
Health Benefits:
- High in vitamin K (important for bone health and blood coagulation) from the Brussels sprouts
- High in vitamin C (hello, collagen and immunity…yes, please!) from the Brussels sprouts and lemon juice
- High in folate (B9) which is a very important vitamin for prenatal health and cardiovascular health.
- Brussels sprouts are cruciferous vegetables which means that they are important for women’s health because they can help you detox excess estrogen for healthy hormones.
- The almonds, Brussels sprouts and dates all offer a good source of fibre.
- Naturally sweetened with maple syrup and dates!
Ingredients:
- Brussels sprouts
- Lemon juice
- Dijon Mustard
- Sliced almonds
- Parmesan cheese
- Pitted dates
- Extra Virgin Olive Oil
- Chives
- Sea salt
Steps:
First, you need to shred the Brussels sprouts in your food processor using the slicing attachment. Alternatively, you can slice them thinly using a knife. Sometimes you can find Brussels sprouts pre-shredded at the grocery store but I recommend chopping or shredding them freshly.
Next, you will make the dressing by mixing the lemon juice, Dijon mustard, olive oil, parmesan, maple syrup and salt together.
Toss the Brussels sprouts with the dressing, sliced almonds, dates and chives. If you want to bump of the flavour a bit, you can lightly toast the almonds in the oven and let them cool before adding them to the salad. Toasting them will bump up the nutty flavour nicely. Plate and garnish with additional almonds, parmesan, dates and chives, if desired. Dig in and try to share this one! We usually do not have leftovers…
Tips:
This salad is best served immediately or on the same day. You can eat it the next day but it will likely be wilted and less crunchy and firm.
Lemon Dijon Shredded Brussels Sprout Salad
Ingredients
- 1 lb Brussels sprouts trimmed and shredded
- 1 Lemon juiced
- 1 tbsp Dijon mustard
- ¼ cup Extra Virgin Olive Oil
- ½ tsp Maple Syrup
- â…“ tsp Sea Salt
- â…› tsp Black Pepper
- â…“ cup Parmesan Cheese grated
- â…“ cup Sliced Almonds toasted if desired
- 6 Dates pitted, chopped
- 3 tbsp Chives minced
Instructions
- Add the shredded sprouts to a large bowl.
- Mix together the lemon juice, oil, maple syrup, sea salt and black pepper. Pour the dressing over the sprouts.
- Add the cheese, almonds, dates and chives and toss well to combine. Garnish with additional cheese, almonds, dates and chives for serving. Best enjoyed on the same day.
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