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–+ servings
Recipe

Gingery Shaved Brussels Sprout Salad

5 from 1 vote
Author: Thomas Pagot
This shaved Brussels sprout salad has a satisfyingly crunchy texture and comes with a zesty dressing infused with fresh ginger, garlic, lime, and shallots. It's a quick, simple side that pairs wonderfully with any festive dish!
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Prep Time : 10 minutes
Total Time : 10 minutes
Servings 3 servings
Calories 252 kcal

Ingredients
 

  • 3 cups Brussels sprouts about 18 ounces
  • 2 tsp grated ginger
  • 1 clove of garlic minced
  • 1 shallots minced
  • 3 tbsp oil
  • 3 tbsp lime juice
  • 1 tsp toasted sesame oil
  • 3 tbsp raisins
  • 1/2 tsp salt
  • 1/2 tsp maple syrup

Instructions
 

  • Clean the Brussels sprouts. Start by cleaning the Brussels sprouts under cold water. Drain them and pat them dry.
  • Shave them. Next, slice them as thinly as possible. You can use a food processor fitted with the slicing disk, a knife, or a mandoline slicer.
  • Combine with the aromatics. Transfer the shaved Brussels sprouts to a mixing bowl and add the minced ginger, garlic, and shallots.
  • Toss with the dressing. Pour in the oil, lime juice, toasted sesame oil, salt, and pepper. At this point, you can add your favorite add-ins. I personally went with raisins, but you can use cranberries or other dried fruits.
  • Let it chill. While you can serve this salad immediately, I highly recommend letting it rest for at least 2 hours in the refrigerator to allow the flavors to merge.
  • This salad will keep for up to 4 days in the refrigerator.

Notes

  • Clean the Brussels sprouts thoroughly. Ensure your Brussels sprouts are washed properly before slicing them. I recommend filling a large bowl of water and letting them soak for 5 minutes. Then, clean them using your hands. Do not hesitate to discard the first layer of leaves if they have dark spots or holes.
  • Adjust the spiciness to taste. This salad is midly spicy. If you want it spicier, add more grated ginger.
  • Let it sit. While optional, I highly recommend letting the salad sit for at least 2 hours, preferably 6 hours, in the refrigerator. It will allow the Brussels sprouts to soak up the flavors of the dressing.

Nutrition

Serving: 1 serving | Calories: 252 kcal | Carbohydrates: 25.8 g | Protein: 6.3 g | Fat: 16.5 g | Saturated Fat: 1.5 g | Sodium: 434 mg | Potassium: 760 mg | Fiber: 6.8 g | Sugar: 9.9 g | Calcium: 69 mg | Iron: 2 mg
Course : Salad
Cuisine : Mediterranean
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