Shaved Brussels Sprout Salad

nibbleboard.com/recipes/shaved-brussels-sprout-salad

Ingredients

Instructions

1. Whisk together the mayonnaise, Dijon mustard, honey, olive oil, lemon zest, lemon juice, apple cider vinegar, garlic powder, salt, and pepper in a mason jar or small bowl until smooth. Taste and adjust seasoning.
2. Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Shred them using a food processor fitted with the slicing disk, or halve them and slice thinly by hand.
3. Finely chop the kale, discarding tough stems. Add shredded sprouts and kale to a large mixing bowl.
4. Pour about half the dressing over the greens. Toss with tongs, massaging the dressing into the leaves until they soften slightly and turn glossy, about 2 minutes.
5. Cut apples into thin matchsticks. Soak in a bowl of cold salted water for 10 minutes to prevent browning, then drain and pat dry.
6. Add the apple matchsticks, candied pecans, and dried cranberries to the salad. Toss gently to combine.
7. Add more dressing to taste, then scatter crumbled feta over the top. Toss once more and serve.

Nutrition per Serving

Chef Tips

• Massage the dressing into the raw greens for at least 2 minutes — this breaks down tough cell walls and takes the bitter edge off the sprouts and kale.
• Soak apple matchsticks in salted water to keep them crisp and white. Skip this step and they'll turn brown within minutes.
• Swap candied pecans for toasted walnuts or almonds if you want less sweetness.
• This salad actually improves after sitting — make it 2-4 hours ahead and the flavors meld together beautifully. Add the apples and nuts just before serving to keep them crunchy.
• Use a food processor with the slicing disk for perfectly even shreds in seconds. A mandoline works too, but watch your fingers.

Storage

Store fully assembled salad in an airtight container in the fridge for up to 3 days. The greens will soften but still taste great — the nuts and apples will lose their crunch.