Description
Brussels Sprout Salad: shredded Brussels sprouts with dried cranberries, crisp apples, smoked almonds, tossed in a simple delicious sweet & tangy maple mustard vinaigrette! Naturally vegan. Perfect side salad for lunch, fall and the holidays. Serve cold. Bon appetite!
Ingredients
Scale
Coleslaw:
- 1 pound/454 grams fresh brussels sprouts
- 1/3 - 1/2 cup hickory smoked almonds, chopped (could use toasted almonds, pecans or walnuts)
- 1/3 cup dried cranberries or dried cherries, chopped
- 1/4 cup sunflower seeds, roasted and salted
- 1/4 cup red onion, diced
- 1 apple, cored and chopped
Dressing:
- 2 tablespoons oil, I use grapeseed oil (any neutral oil would work, olive oil, canola etc…)
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 and 1/2 tablespoon fresh lemon juice, or orange juice
- 1/2 teaspoon lemon zest, or orange zest
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon salt
- pinch of black pepper
Optional add ins:
- 1/2 package or so Violife feta style vegan cheese, cut into small cubes or crumbled (very TASTY!!)
Instructions
- Prepare brussels sprouts: Trim the ends, wash and thinly slice and rough chop or use slice attachment on your food processor. Add to your salad bowl along with nuts, seeds, onions, cranberries, almonds, and apples.
- Dressing: add vinaigrette ingredients to a jar, seal and shake or whisk in a small bowl
- Pour dressing over salad and toss to combine (top with vegan feta cheese if using). Season with salt and pepper if needed. Serve and enjoy! For step by step photos see above post
Notes
- Make in advance: keep the components separate in the fridge until needed and chop the apple and add the dressing just before serving.
- To store: will keep covered in the fridge for 2-3 days but best served freshly made
- I buy my hickory smoked almonds at Walmart
- Prep Time: 20 Minutes
- Category: Salads, Gluten free, 30 Minute Vegan Recipes
- Method: By hand
- Cuisine: American, Canadian