Shaved Brussels Sprouts Salad with Dates, Pecans, and Cheese
Author: 
Recipe type: salad
Prep time: 
Total time: 
Serves: 8 as a side dish
 
Adapted from Juicy Bits blog
Ingredients:
For the salad
  • 10 ounces of shaved Brussels sprouts (about 4 cups shaved)
  • ½ cup sliced, pitted dates
  • ½ cup chopped, toasted pecans (or sliced almonds)
  • ⅓ cup thickly grated Parmesan cheese (or other hard cheese like Pecorino Romano or Manchego) (Can omit for a vegan dish.)
For the dressing
  • 4 tablespoons extra virgin olive oil
  • 1-1/2 tablespoon fresh lemon juice
  • 1-1/2 tablespoon rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon kosher or sea salt
  • Several grinds of freshly cracked black pepper
Instructions:
  1. To shave the Brussels sprouts: Remove any outer leaves that are coarse or damaged. Cut out the stem and core. Slice the sprouts in the food processor with the slicing blade. Pull the shreds apart into ribbons. Alternatively, slice the Brussels sprouts with a mandoline, or buy pre-sliced.
  2. To make the dressing: The honey needs to be thin and runny, so briefly microwave if necessary. Put all dressing ingredients in a glass jar with a tight-fitting lid. Shake well to combine. Set aside.
  3. Prep the other ingredients: slice dates; chop & toast pecans; grate cheese using large holes on a box grater.
  4. Store all components in the refrigerator for up to 3 days. When ready to serve, shake the dressing in a jar until well-combined. Then toss all the salad components together with the dressing and serve.
Recipe by Foodie Goes Healthy Recipe Blog at https://foodiegoeshealthy.com/shaved-brussels-sprouts-salad/