You will probably have some leftover–which is great! They make a delicious addition to salads and sandwiches and will keep in the refrigerator for several weeks. Note: The Quick Pickled Red Onions are based on this recipe. I also found that it tastes good (but doesn’t look as pretty) the next day, but keep the spicy cashews separate until right before serving or they will soften and lose their spice. You can make the separate parts of it ahead of time and throw it all together at the last minute. If you’re looking for a salad or light side dish for your Thanksgiving dinner, I think this shredded Brussels sprouts salad would be perfect. Because they were a little tart, I used more maple syrup in the recipe than I normally would have, so if you make this and use sweetened cranberries, you can reduce the maple syrup in the dressing by about half. I just used a basic fat-free balsamic vinaigrette, reduced the amount of cashews (the pub’s salad was about 1/4 cashews, I kid you not), and used unsweetened, un-oiled dried cranberries instead of the type usually found in stores. Place the shredded Brussels sprouts in a bowl along with the apple, feta cheese, pecans, pomegranate arils and bacon. It was actually easy to make a version much lower in fat and sugar than the one I enjoyed at the pub. Toss well, then cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry. Of course, I had to try making it at home, with a few healthier substitutions. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper. I’d never had raw Brussels sprouts before and was a little wary, but shredding makes them tender and mellows their flavor. One of them was a shaved Brussels sprouts salad that turned out to be delicious. Shred the brussels sprouts see the section above, or, purchased pre-shredded sprouts from the produce sections. Line a baking sheet with parchment paper. Place brussels in a bowl and toss, pour dressing over the salad, top with avocado and bacon and serve right away. This roasted shaved brussels sprouts recipe is great for long time lovers and sprout newbies, alike PREHEAT. In a small bowl whisk the vinaigrette ingredients. Transfer to a paper towel to drain and set aside. Though most of the menu was your typical pub fare (or at least an American concept of it), it did contain a few vegan or easily veganized dishes. Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Last week my husband and I had dinner with some friends at a local pub. 1 3/4 pounds (800g) Brussels sprouts, trimmed and thinly shredded on a mandoline, divided 2 teaspoons (8g) kosher salt, plus more to taste 1 tangerine (about. Naturally vegan and gluten-free, it’s perfect for Thanksgiving and Christmas holiday meals. Jump to Recipe Pin Recipe Share on Facebookĭried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this oil-free shredded Brussels sprouts salad sparkle with flavor.
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