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Those in the love-them camp will find this sweet and tangy raw Brussels sprout salad oddly addictive. It pairs nicely with turkey, ham, or grilled cheese sandwiches, or you can turn it into a meal unto itself by adding crispy bacon and serving it with good bread. Since the salad is best made a few hours ahead of time, it’s also ideal for a holiday buffet.
In the fall and winter, many grocery stores sell bagged, pre-shredded Brussels sprouts, which cuts prep time and makes this salad quick and easy to throw together. However, if you can’t find them, you can run whole Brussels sprouts through the slicing blade of a food processor or slice them by hand using a sharp knife.
Begin by toasting the walnuts in a 350°F-oven for 6 to 10 minutes, or until fragrant. Set aside.
Note: Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. To toast them, preheat the oven to 350°F and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.
In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad.
Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.