Shaved Brussels Sprouts Salad with Almonds and Manchego Cheese
Save some space on your plate
Growing up, holiday meals meant an overflowing plate of meat, carbs and butter-drenched vegetables. On the rare occasion that somebody brought a salad, its journey would progress from getting limp, to getting smelly, to getting thrown in the trash. So you can imagine my hesitancy for testing out a holiday-inspired salad recipe. And, with full intention of tooting my own horn, Iām so glad I did.
This brussels sprouts salad is inspired by one of my favorite dishes from Chicago tapas bar, Cafe Ba Ba Reeba. Crunchy sprouts, toasted nuts and semi-stinky cheese make for a simple and flavorful combination, which is perfectly complimented by a mustard citrus dressing. The minimal ingredients and absence of cooking appliances leave room for all of your holiday cooking and baking essentials, while still impressing your guests with something light and delicious! Lightly dress this salad in the bowl before serving and leave the additional dressing on the side for individual plates to prevent it from getting limp and smelly. If making vegan, omit the cheese or replace with your favorite dairy-free variety.
Make this for the holidays, for meal prep, or for a giant serving for one (like I did.)
Shaved Brussels Sprouts Salad with Almonds and Manchego Cheese
Serves: 4
Total time: 20 minutes
Ingredients
Dressing:
1 shallot, minced
Zest of one lemon
Juice of one lemon
1 tbsp of whole grain Dijon mustard
1/4 cup of either white wine or champagne vinegar
1/4 cup of olive oil
1/2 tsp of honey or maple syrup
Salt and pepper to taste
Salad:
1 lb of brussels sprouts, shredded
1/2 cup of marcona almonds, toasted and coarsely chopped
1/2 cup of manchego cheese, shaved (omit if vegan)
Instructions
Place the dressing ingredients in a small bowl and whisk to combine. Add salt and pepper to taste and set aside.
Shred your brussels sprouts with a food processor, mandolin slicer or a very sharp knife. Transfer to a large bowl.
Massage 1/3 cup of the dressing into the large bowl of brussels sprouts and mix with a large spoon until all of the leaves are coated. Add the toasted nuts* and cheese** and mix to combine.
Serve with extra dressing on the side and enjoy!
Notes
*To toast your nuts, cook them on a skillet over high heat for about 3-5 minutes, tossing consistently until fragrant and golden brown.
**Omit cheese or replace with dairy-free cheese if vegan.
