Breezing through a Shaved Brussels Sprout Salad

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

Directions.

1. 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.
2. Add in remaining ingredients. Toss the salad to evenly distribute the balsamic vinegar and oil.
3. Enjoy!

Adapted from Cookin’ Canuck‘s Shredded Brussels Sprouts Recipe with Pistachios, Cranberries and Parmesan.