For someone who plans most of their meals around a salad, getting tired of the same old greens can be a big problem! I go through a rotation of kale, mixed greens, arugula and spinach, then repeat. It can get a little old. Enter shredded brussels sprouts!
I may be a little late to the game, but I just discovered shredded brussels sprouts this past winter. Since then, I’ve been using them as a salad base, in buddha bowls, and my favorite: as a stand-alone side dish in the form of a shredded brussels sprouts salad. For awhile, the only part I didn’t like about using shredded brussels sprouts was the actual shredding part; spending 10 minutes carefully slicing sprouts with a very sharp knife isn’t exactly my idea of fun.
Enter the food processor; game changer! I use the slice disc because I like larger bits of sprouts, but the shred disc or the metal blade work well for super-shredded sprouts.
This salad takes less than 5 minutes to whip up, and uses ingredients you probably have on hand. I hesitate to call it a recipe, but this is my blog. 🙂
Shredded Brussels Sprouts Salad
1 lb brussels sprouts
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 garlic clove
salt & pepper
Wash and trim brussels sprouts. Using the slice disc, shred sprouts in a food processor. (If you don’t have a food processor, just carefully slice with a sharp knife.)
Whisk together olive oil, lemon juice, and pressed garlic clove. Add salt and pepper to taste.
Toss together shredded sprouts and dressing. Serve alone, or topped with shaved parmesan.
Note: this salad keeps well for a few days in the fridge! Unlike greens, the brussels sprouts will hold up to the dressing without wilting.