At every family meal I make sure to serve some raw vegetables in addition to the cooked ones. You will be surprised by how much you like this crunchy salad of raw brussels sprouts.
This recipe is reprinted with permission from “The New Passover Menu.”
Print
Shaved Brussels Sprout Salad
A crunchy, satisfying salad to liven up any meal.
- Total Time: 20 minutes
- Yield: Serves 6-8
Ingredients
Units
- 1 pound (450g) brussels sprouts (preferably larger-size ones), ends trimmed, 2 outer layers of leaves removed
- ¾ cup (115g) whole almonds, toasted
- ½ small red onion, chopped into small pieces (about ¼ cup/40g)
- 3 Tbsp (45ml) fresh lemon juice (from 1 lemon)
- ¼ cup (60ml) extra-virgin olive oil
- 1 Tbsp honey
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- Cut the brussels sprouts in half the long way, from the stem end to the top, and thinly slice. Place the sliced sprouts in a bowl.
- Roughly chop the toasted almonds and add to the bowl, along with the chopped onion.
- In a small bowl, whisk together the lemon juice, oil, honey, salt and black pepper. Pour the dressing over the salad and toss.
- Prep Time: 20 minutes
- Category: Side dish
- Method: Quick
- Cuisine: Vegetarian
Keep the kitchen humming and the recipes coming. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food accessible to all.
Leave a Comment