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Brussels Sprout Salad with Lemon & Mint Dressing
Recipe

8 INGREDIENTS • 7 STEPS • 20MINS

Brussels Sprout Salad with Lemon & Mint Dressing

4.8
11 ratings
Community Pick
Community Pick
This hearty winter salad is made of shaved brussels sprouts, slightly cooked, and tossed in a tangy lemon-mint-tahini dressing and slivered almonds
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
This hearty winter salad is made of shaved brussels sprouts, slightly cooked, and tossed in a tangy lemon-mint-tahini dressing and slivered almonds
20MINS
Total Time
$1.03
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 Tbsp
Tahini
2 Tbsp
Lemon
1
Large Lemon, juiced
Fresh Mint Leaves
1/4 cup
Salt
1/4 tsp
Nutrition Per Serving
VIEW ALL
Calories
170
Fat
12.2 g
Protein
5.4 g
Carbs
13.9 g
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Brussels Sprout Salad with Lemon & Mint Dressing
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
Shred your Brussels Sprouts (40) by first cutting off the bottom third of the sprout, and then using a good knife, mandoline, or food processor chopping attachment.
step 1 Shred your Brussels Sprouts (40) by first cutting off the bottom third of the sprout, and then using a good knife, mandoline, or food processor chopping attachment.
step 2
Once you have your shredded sprouts in a bowl, toss them vigorously to loosen any of the small core pieces from the shredded leaves. Pick through the leaves to remove any pieces that might seem unpleasant to chew in a salad.
step 2 Once you have your shredded sprouts in a bowl, toss them vigorously to loosen any of the small core pieces from the shredded leaves.  Pick through the leaves to remove any pieces that might seem unpleasant to chew in a salad.
step 3
Over low heat, warm up a little olive oil in a large pan. Add the shredded brussels sprouts and continuously stir over low heat until warmed through. This will brighten and the color and the flavor.
step 3 Over low heat, warm up a little olive oil in a large pan.  Add the shredded brussels sprouts and continuously stir over low heat until warmed through.  This will brighten and the color and the flavor.
step 4
Juice the Lemon (1), and chop the Fresh Mint Leaves (1/4 cup).
step 4 Juice the Lemon (1), and chop the Fresh Mint Leaves (1/4 cup).
step 5
Make the lemon-mint dressing by combining the Olive Oil (2 Tbsp), Tahini (2 Tbsp), 1/2 of the chopped mint leaves, lemon juice, Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp) in a blender. Blend until smooth.
step 5 Make the lemon-mint dressing by combining the Olive Oil (2 Tbsp), Tahini (2 Tbsp), 1/2 of the chopped mint leaves, lemon juice, Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp) in a blender.  Blend until smooth.
step 6
Toss the shredded sprouts in the dressing and add the remaining chopped mint and Slivered Almonds (1/4 cup).
step 6 Toss the shredded sprouts in the dressing and add the remaining chopped mint and Slivered Almonds (1/4 cup).
step 7
Serve chilled or at room temperature.
step 7 Serve chilled or at room temperature.
Tags
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Dairy-Free
American
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Salad
Side Dish
Thanksgiving
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