Brussel Sprouts Salad
This Brussel Sprouts Salad recipe is super simple and easy to make. It's made with a delicious lemon mayo dressing and serves well with proteins and rice.
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Ingredients
- 2 lbs. Brussel Sprouts washed very well
- 1 cup grape tomatoes diced
- 1/4 cup purple onion finely diced
- 3/4 cup carrots shredded
- 1/2 cup radish diced
- 1/4 cup chopped parsley fresh
DRESSING
- 1/4 cup mayo
- 1/4 cup olive oil
- 3/4 tsp. salt
- 1 clove garlic minced (optional
- 1/4 cup lemon juice (1 lemon)
Instructions
- Peel the first couple of leaves off the sprouts and wash well. Trimp off the stems.
- Cut the sprouts in 2 halves and slice to chop the halves to shred them. (3 parts would be perfect).
- Place the sprouts in a bowl and chop and dice the remainder of the ingredients. Place in the bowl with the shredded sprouts and toss together.
- In a small bowl or cup, whisk the dressing ingredients together.
- Pour over the salad and toss to coat well.
- Serve and enjoy!
Notes
- Make sure to wash your sprouts really well!
- Make sure you are cutting your veggies into bite sized pieces.
- You can use a food processor to chop your vegetables quick.
- Add some chili flakes to the dressing for a spicy kick!
- For an added layer of texture, add some seeds, chopped pecans or almonds.
- Shaved or shredded Parmesan works great on this salad.
- You can shred the sprouts up to 2 days ahead of time. Keep them in a container in the fridge, until you're ready to assemble the salad.
- For a subtly sweet twist, add some thinly sliced Honeycrisp apples to the salad.
- If you are making this salad for work, keep the dressing on the side and add it later on.
Nutrition
Calories: 226kcal | Carbohydrates: 18g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 353mg | Potassium: 741mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4020IU | Vitamin C: 139mg | Calcium: 74mg | Iron: 2mg
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