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Shaved Brussels Sprout Salad
A refreshing Brussels sprout salad with sea salt and olive oil, a light and healthy dish
Prep:
15 minutes
|
Cook:
5 minutes
4 servings
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Easy
Ingredients
1 pound Brussels sprouts, ends removed, halved, and thinly sliced
3 TBSP olive oil
½ tsp sea salt
½ small red onion, thinly sliced
1 bunch radishes, ends removed and thinly sliced
1 small fennel bulb, end removed and thinly sliced
1 mandarin oranges (tangerines or clementines work well), chopped
½ lemon, zested and juiced
1 TBSP champagne vinegar *(see notes)
1 tsp ginger powder
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454 grams Brussels sprouts, ends removed, halved, and thinly sliced
3 TBSP (45 ml) olive oil
½ tsp (2.5 ml) sea salt
½ small red onion, thinly sliced
1 bunch radishes, ends removed and thinly sliced
1 small fennel bulb, end removed and thinly sliced
1 mandarin oranges (tangerines or clementines work well), chopped
½ lemon, zested and juiced
1 TBSP (15 ml) champagne vinegar *(see notes)
1 tsp (5 ml) ginger powder
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Place the sprouts in the bottom of a large bowl and add the oil and salt. Using your bare hands, massage the mixture for about five minutes, or until the toughest fibers begin to break down.
- Add the onion, radishes, fennel, and oranges to the bowl and toss to combine.
- Add the lemon juice, zest, vinegar, and ginger powder to a small bowl and whisk to combine. Add the to salad and toss to combine.
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Nutritional Info
Storage
Notes
*Check the vinegar for additives; otherwise, use regular vinegar.
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