Brussels sprouts, cranberries, cashews and cheese. Honestly, I have to work at it to be a fan of brussels sprouts, but this salad is sooooo good! I think part of it is the name … brussels sprouts. I really don’t like them whole, but shredded — so much better for me!
Brussels Sprout Salad
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30 brussels sprouts, trimmed and shredded
1/4 cup chopped cashews
1/3 cup dried cranberries
1/4 cup finely shredded pecorino romano cheese (or parmesan)
2 tbsp liquid aminos
2 tbsp canola oil
2 tbsp dijon mustard
4 tbsp water
2 tbsp parmesan cheese
Prepare the dressing – combine all ingredients in a jar with a tight fitting lid and shake well. Set aside.
Shred the brussels sprouts – I just did this with a knife, but you could try the food processor, and I bet it would be a lot faster !
Combine the shredded sprouts, cashews, cranberries, and cheese. Mix well.
Add dressing, and serve!
Every bite, I had to decide – was my favorite part the dressing, the cranberries, the cashews, or the cheese? It all worked together really well!
Good thing, because I have a bunch more brussels in the fridge to use up!