Are you ready to transform the humble Brussels sprout into a mind-blowing salad that will make even the most veggie-skeptical person beg for seconds? This vegan Brussels sprouts salad is not just a side dish – it's a culinary revelation that combines crisp, shredded sprouts with a tantalizing maple-vinegar dressing, crunchy walnuts, and sweet dried cranberries. Packed with nutrition, bursting with flavor, and ready in just 15 minutes, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, shredded
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Thoroughly wash the Brussels sprouts under cool running water, removing any damaged outer leaves.
- Using a sharp knife or food processor with a shredding attachment, carefully shred the Brussels sprouts into thin, uniform slices.
- In a large mixing bowl, combine the shredded Brussels sprouts, chopped walnuts, and dried cranberries.
- In a separate small bowl, whisk together maple syrup and apple cider vinegar to create the dressing, ensuring thorough integration of the ingredients.
- Pour the maple-vinegar dressing over the Brussels sprouts mixture, tossing gently to ensure even coating.
- Season the salad with salt and freshly ground black pepper to taste, mixing well to distribute the seasoning.
- Let the salad sit for 5-10 minutes to allow the flavors to meld and the Brussels sprouts to slightly soften from the dressing.
- Before serving, give the salad a final gentle toss and transfer to a serving dish.
- Optionally, garnish with additional chopped walnuts or a sprinkle of fresh herbs for added visual appeal and texture.
Tips
- Shredding Secrets: For the most uniform and delicate texture, use a sharp knife or a food processor with a shredding attachment. Aim for thin, consistent slices to ensure even dressing absorption.
- Flavor Marination: Let the salad rest for 5-10 minutes after dressing. This allows the Brussels sprouts to slightly soften and absorb the maple-vinegar dressing, intensifying the overall flavor profile.
- Customization Hacks: Feel free to toast the walnuts lightly before adding them for an extra nutty depth. You can also experiment with different nuts like pecans or almonds.
- Make-Ahead Magic: This salad actually tastes even better after sitting for a few hours, making it perfect for meal prep or potlucks.
- Freshness Factor: For the best taste and texture, use the freshest Brussels sprouts you can find, and wash them thoroughly before shredding.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 6g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
