Shaved Brussels Sprouts Salad With Lemon-Chile Vinaigrette & Toasted Hazelnuts Recipe

Recipe By Slurrp

This shaved Brussels sprouts salad is a refreshing and flavorful dish. The Brussels sprouts are thinly sliced and tossed with a zesty lemon-chile vinaigrette, which adds a tangy and spicy kick. The salad is then topped with toasted hazelnuts, adding a crunchy texture and nutty flavor. It's a perfect side dish or light lunch option that is both healthy and delicious.

4.6
22 Rating -
Rate
Vegdiet
20minstotal
20m.total
Shaved Brussels Sprouts Salad With Lemon-Chile Vinaigrette & Toasted Hazelnuts
plan
Bookmark

ingredients serve

Ingredients for Shaved Brussels Sprouts Salad With Lemon-Chile Vinaigrette & Toasted Hazelnuts Recipe

  • 0.17 pound Brussels Sprouts
  • 1/25 cup Lemon Juice
  • 0.33 tablespoon Olive Oil
  • 0.17 teaspoon Honey
  • 0.08 teaspoon Chili Flakes
  • As required Salt And Pepper To Taste
  • 0.08 cup Toasted Hazelnuts
  • flakes Optional Garnish: Lemon Zest, Additional Chili Flakes

Directions: Shaved Brussels Sprouts Salad With Lemon-chile Vinaigrette & Toasted Hazelnuts Recipe

Cooking Directions

  • STEP 1.Start by preparing the Brussels sprouts. Trim off the ends and remove any outer leaves that are wilted or discolored.
  • STEP 2.Using a sharp knife or a mandoline slicer, thinly slice the Brussels sprouts. Alternatively, you can use a food processor with a slicing attachment.
  • STEP 3.In a large bowl, combine the sliced Brussels sprouts with the lemon-chile vinaigrette. Toss well to coat the sprouts evenly.
  • STEP 4.Let the salad marinate for at least 15 minutes to allow the flavors to meld together.
  • STEP 5.Meanwhile, toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned. Remove from heat and let them cool.
  • STEP 6.Once the hazelnuts are cooled, roughly chop them and set aside.
  • STEP 7.To serve, transfer the marinated Brussels sprouts salad to a serving platter or individual plates.
  • STEP 8.Sprinkle the toasted hazelnuts over the top of the salad.
  • STEP 9.Garnish with additional lemon zest or a sprinkle of chili flakes, if desired.
  • STEP 10.Serve the shaved Brussels sprouts salad immediately and enjoy!

Cooking Tips

  • For a milder flavor, blanch the Brussels sprouts in boiling water for 1-2 minutes before slicing.
  • To make the salad ahead of time, prepare the Brussels sprouts and vinaigrette separately. Combine them just before serving to maintain the crunchiness of the sprouts.
  • If you don't have hazelnuts, you can substitute them with toasted almonds or walnuts.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftover salad, give it a quick toss to redistribute the dressing and flavors.
  • You can also add some grilled chicken or shrimp to turn this salad into a complete meal.
Nutrition
value
153
calories per serving
11 g Fat5 g Protein8 g Carbs5 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    5g
  • Carbs
    8g
  • Fiber
    5g

MacroNutrients

  • Carbs
    8g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    87mg
  • Iron
    4mg
  • Vitamin A
    517mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    95mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    118mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp