Brussels sprouts Salad

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

Salad adapted from here, salad dressing adapted from here

Print this recipe!

Salad:

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)

Dressing:

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!