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lemony shredded brussels sprouts salad on a white dish atop a white linen napkin

Lemony Shredded Brussels Sprouts Salad (vegan, keto)


  • Author: Camilla
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Lemony shredded Brussels sprouts salad will change your ideas about this petite green vegetable forever! Crunchy, fresh, crisp and delicious, the salad is also vegan, keto and paleo.


Ingredients

Scale
  • 1 and 1/2 pounds Brussels sprouts, trimmed
  • 1 and 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons finely grated fresh lemon zest
  • 1 and 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup (or liquid keto sweetener, if following keto diet)
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 3 tablespoons chopped toasted (or raw) hazelnuts (see notes for options)
  • Optional: Vegan Parmesan cheese (for sprinkling)

Instructions

  1. Using a very sharp knife or a mandolin, very thinly slice Brussels sprouts lengthwise. Use your fingers to separate the leaves.
  2. In a small bowl, whisk together oil, lemon zest, lemon juice, mustard, maple syrup, salt and pepper.
  3. In a large bowl, combine Brussels sprouts and hazelnuts. Add dressing and gently toss to coat. If desired, sprinkle with Vegan Parmesan Cheese.

Notes

Hazelnut Options: Almost any other chopped toasted nuts or seeds (e.g., almond, walnuts, pecans, pepitas, sunflower seeds) can be used in place of the hazelnuts.

  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 105
  • Sugar: 4.2 g
  • Sodium: 148.3 mg
  • Fat: 5.3 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 13.1 g
  • Fiber: 5 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg

Keywords: shredded Brussels keto, sprouts salad, vegan, light, lemons, maple syrup, Thanksgiving, healthy Brussels sprouts, chopped salad

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