Shaved Brussels Sprouts Salad (Paleo) (Edit recipe)

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This shaved brussels sprouts salad is made with shredded brussels sprouts and green cabbage, then topped with a homemade mustard vinaigrette.

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

Serves: 6-8

Ingredients

Candied Nuts

0.5 cup Pecans
0.333 cup Pumpkin Seeds
0.5 Tbsp Raw Honey
0.5 tsp Olive Oil
1 tsp dried Rosemary, crushed
0.25 tsp Salt
0.25 tsp Chili Powder

Mustard Vinaigrette

3 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
1 Tbsp Spicy Brown Mustard, (yellow or Dijon will work too)
0.5 Tbsp Raw Honey, (or maple syrup)

Salad

18 whole Brussels Sprouts, thinly shredded
3 cups Green Cabbage, thinly sliced (about 1/4 head)
0.333 cup Red Onion, thinly sliced
0.5 cup Parsley, chopped
0.5 cup Pomegranate, (seeds)
0.25 cup Green Onion (Scallion), chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Candied Nuts: Place the pecans and pumpkin seeds on a small frying pan and set heat to medium-low.
Drizzle olive oil and honey over the nuts, and stir a wooden spoon or spatula until the honey has completely melted and the nuts are well coated.
Sprinkle the rosemary, salt and chili powder over the nuts, mixing again to coat.
Let the nuts cook, stirring every so often. Keep a close eye on them so they don't burn, but the cook time takes about 8 minutes (on medium-low heat).
Remove the nuts from the frying pan and place on a parchment lined baking sheet or large plate to cool. As the nuts cool, they will crisp up.
Mustard Vinaigrette: Grab a small, lidded jar and combine all dressing ingredients. Place the lid on the jar and shake to combine.
Salad: In a large salad bowl, combine the shredded brussels sprouts and cabbage. Mix well.
Top with remaining salad ingredients and candied nuts.
Drizzle with mustard vinaigrette.

Notes

If you like a lot of salad dressing, or plan to let guests add their own dressing to their portion of the salad, then I recommend doubling the mustard vinaigrette recipe. This salad can be prepped up to two days in advance. Don't add the dressing until an hour or two before serving. Store any leftovers in a sealed container in the fridge, up to 3 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	333
Fat:	17 g
Carbohydrates:	36 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	198 mg
Fiber:	12 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.