I certainly like to take a break from roasting brussels sprouts (or any other veggies, for that matter) in the summertime and find new ways to use my veggies. One of my favorite ways to use brussels sprouts is to shave them and use them in a salad; this one being my go-to. The shaved brussels sprouts and green apple creates a light, crunchy coleslaw-adjacent salad with bursts of sweetness. It stands up well to the heat (no wilting lettuce here!) and goes really well as a side to almost anything. Pair this with a grilled steak if you want to get the protective benefits of cruciferous vegetables when eating meat grilled at high temperatures (>>learn more about that here). Plus, with the quality fats from walnuts and extra virgin olive oil, it’s an easy healthy salad to add to your repertoire.
Brussels Sprouts Salad with Green Apples
Prep Time: 15 minutes
For the salad:
- 1 lb brussels sprouts, ends trimmed and thinly sliced (I like to use this mandoline)
- 1 large green apple, cut into thin matchsticks
- 2 green onions, ends trimmed and white and light green parts chopped
- 1/2 c. walnuts, toasted
For the dressing:
- 1/2 c. extra virgin olive oil
- 1/4 c. apple cider vinegar
- 1 tsp. honey
- 1 tsp. dijon mustard
- 1 clove garlic, minced (optional)
- salt + pepper, to taste
Combine all salad ingredients in a large bowl and set aside. Then, mix together all salad dressing ingredients in a lidded jar and shake to combine. Pour the salad dressing on top of salad and toss, adding a bit of salt and pepper to taste. This salad can be dressed up to an hour in advance (leave out the walnuts to add just before serving) or served immediately. Any leftover salad dressing can be stored in the fridge for up to a week for use in your next salad.