loveandlemons5.0
Shredded Brussels Sprout & Apple Salad
This light salad would be a great Thanksgiving or holiday side. It's already gluten-free, and you can easily skip the cheese to make it vegan.
👥 3 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●bowl
📝 Preparation Steps
1
Clean brussels sprouts by wiping them with a damp towel, then removing the top leaves that are dirty. You want your brussels sprouts to be very dry so the salad doesn't become too watery.
brussels sprouts (about 2 cups shredded)12 ounces
2
Get out your mandoline if you have one. Slice the brussels sprouts into thin shreds, then slice the apples. Peel any rough parts off of the kohlrabi skin. Thinly slice the kohlrabi bulb into planks, then use a knife to slice the planks into little matchsticks.
brussels sprouts (about 2 cups shredded)12 ouncesapple, very thinly sliced1kohlrabi, stems removed, sliced into matchsticks2
3
Place cut veggies into a bowl and add cranberries, pine nuts, and a few pinches of salt. Toss well, then add olive oil and a good squeeze of lemon and toss again. Taste and adjust seasonings. Let the salad sit for about ⏱️ 10 minutes at room temp, then serve. (Add some cheese if you like)
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