Are you tired of boring, predictable salads that leave you feeling unsatisfied? Prepare to have your taste buds revolutionized by this incredible Shredded Brussels Sprouts Salad with Cranberries and Apples! This isn't just another side dish - it's a flavor explosion that transforms humble Brussels sprouts into a culinary masterpiece. With a perfect balance of crisp, tangy, and sweet elements, this salad will change how you think about healthy eating forever.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, shredded
- 1 apple, diced
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored outer leaves.
- Using a sharp knife or a food processor with a shredding attachment, carefully shred the Brussels sprouts into thin, uniform strips. Aim for delicate, ribbon-like pieces that will absorb the dressing well.
- Wash and core the apple, then dice it into small, approximately 1/4-inch cubes. To prevent browning, you can toss the apple pieces with a little lemon juice.
- In a large mixing bowl, combine the shredded Brussels sprouts, diced apple, dried cranberries, and chopped walnuts.
- In a separate small bowl, whisk together the apple cider vinegar and olive oil to create the dressing. Season with salt and freshly ground black pepper to taste.
- Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure all components are evenly coated.
- Let the salad sit for 5-10 minutes at room temperature to allow the flavors to meld together. The acid in the dressing will slightly soften the Brussels sprouts.
- Before serving, give the salad another quick toss and adjust seasoning if needed. Serve chilled or at room temperature as a fresh, crunchy side dish.
Tips
- For the best texture, ensure your Brussels sprouts are shredded very finely - think delicate ribbons, not chunky pieces.
- Use a sharp knife or food processor with a shredding attachment for uniform cuts.
- To prevent apple browning, toss diced apple pieces with a splash of lemon juice.
- Let the salad rest for 5-10 minutes before serving to allow flavors to develop and slightly soften the sprouts.
- Toast the walnuts briefly before chopping to enhance their nutty flavor.
- For extra freshness, use the crispest apple variety you can find, like Honeycrisp or Granny Smith.
- This salad tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
