Brussels-Sprouts-Salad

If you were anything like me as a child, you probably wouldn’t touch Brussels sprouts with a ten foot pole, right? Well, let go of that old way of thinking and welcome Brussels sprouts into your summer kitchen. They’re not just a roasted winter veggie; you can serve them shaved and chilled in a salad! This salad is a delicious and simple way to prepare a detoxifying veggie that’s perfect for the warmer weather.

Shaved Brussels Sprouts Salad

Ingredients

1½ pounds Brussels sprouts, trimmed and outer leaves removed
1 cup raw walnuts, chopped
¼ medium red onion, thinly sliced
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
Pinch of chili powder or cayenne pepper
Pinch of coriander seeds
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste

Directions

Hold the Brussels sprouts by the stem and slice them very thinly using an adjustable-blade slicer or food processor fitted with the slicing blade. Transfer to a large bowl. Add the remaining ingredients and toss to combine. Taste and adjust salt and pepper if needed. Serve immediately.

Serves 4

Written by Amie Valpone

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