Bet you can’t guess where I found my inspiration for my Shaved Brussels Sprout Salad with Pistachios and Cranberries recipe — Pinterest (obviously). I’ve come to like Brussels sprouts. For Thanksgiving at my dad’s parents’ house, I would go to their garden, bursting with late fall veggies, and my task would be to pick the Brussels sprouts to have for Thanksgiving dinner. Of course I would painstakingly pick them, but I would never eat them; I didn’t even get to enjoy my labors then, but I love this salad; it’s light, different, innovative and totally tasty. I made a few changes — I served this raw instead of cooking everything in a skillet. I like the crunch and flavor of the Brussels sprouts this way. Plus, transforming them from their solid form to a shaved one, you wouldn’t know you’re eat Brussels sprouts. For some color, my mom thought shredded carrots would make a nice addition. The pistachios are a decadent and unusual crunch, the parmesan — flavor and the craisins and fig balsamic (a local purchase from Ithaca) — a needed sweetness to combat and balance the salad’s earth tones.
Ingredients (serves 6-8).
- about 20 Brussels sprouts, washed and stems removed
- 1 c shredded carrots
- 1/2 c reduced sugar craisins
- 1/2 c shelled pistachios
- 1/3 c shredded parmesan
- 1 T light olive oil
- 2 T fig balsamic
- Salt and pepper to taste
- In a food processor, pulverize Brussels sprouts until they are shredded and in thin strips. Removed shredded Brussels sprouts from food processor and transfer to a large bowl. You can also chop the Brussels sprouts by cutting them in half and then chopping lengthwise. This will just take longer.
- Add in remaining ingredients. Toss the salad to evenly distribute the balsamic vinegar and oil.