Description
This fresh and crunchy shaved Brussels sprout salad is healthy and perfect for a veggie side dish!
Ingredients
Scale
- 1.5–2 lbs brussels sprouts
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 medium sized green apple, thinly sliced
- 1/2 cup chopped walnuts
- 1/3 cup dried cranberries
- 1/3 cup diced red onion
Dressing:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 1 clove garlic, grated
- Salt and pepper, to taste
Instructions
- Wash the Brussels sprouts and cut off the little stem. Peel away any leaves that are brown or not appetizing. Shred the Brussels sprouts: you can either cut them thinly with a sharp knife or shred them on a mandolin or in the food processor.
- Add the shredded Brussels sprouts to a large bowl and add in all the remaining salad ingredients.
- Add all dressing ingredients to a small bowl and whisk until combined. Pour the dressing over the salad, you may not need to use all of it, and then mix until everything is combined. Serve salad immediately or refrigerate up to 3-4 days.
- Prep Time: 30 mins
- Category: Salad, Vegan
- Method: No Cook
- Cuisine: American
