This recipe is based on a dish Andrew and I ate an awesome restaurant Lula Cafe, in Chicago. We wanted to go there for a while because they have a 6 course vegetarian tasting menu that we were both stoked to try. So when our 3 year anniversary rolled around, I figured it was the perfect time to try it out! I was inspired to make this dish after trying our first course that evening which was the “Avocado Tarine”. The creamy avocado on top of the crispy shredded Brussels sprouts was a brilliant contrast and I decided I had to try and make a copy of it.
I put a little spin on mine by adding Dijon Lemon Vinaigrette and Roasted Pecans. The marinade on the pecans is similar to what I use for vegan bacon recipes so it gives the salad this smoky flavor that is a great contrast the tangy citrus in the vinaigrette.
I ran into a slight hiccup in doing this recipe as I totally over looked the fact that slicing the Brussels sprouts by hand would be quite a bit of labor. If you have a slicing attachment on your food processor, this recipe will be much easier on you! I don’t however, so it took me forever to slice the Brussels sprouts thin enough for a salad. I very much recommend if you’re going to try this, to use a tool that allows for easy thin slicing. If you don’t have one no worries! I eventually got it done and I know you can too. I assure you this crisp, refreshing salad is still worth the effort of chopping!
This recipe is EXCELLENT! It’s healthy, fresh, delicious and even filling! You can eat it as a side or alone as your dinner. You can also make the salad vegan and gluten free with very easy substitutions. Enjoy!
Until Next Time,
Jackie
Shredded Brussels Sprout Salad with Dijon Lemon Vinaigrette
Prep time
Cook time
Total time
Crispy Brussels Sprouts tossed with a light and tangy dressing and topped with smoky toasted pecans. You can enjoy this meal as a side with almost anything but it is filling enough to be it's own meal. The salad lasts about a week in the fridge even with the dressing on it!
Author: Jackie DeSana
Recipe type: Salad, Lunch, Side, Dinner
Cuisine: Vegetarian, Vegan, Gluten Free
Serves: 6 servings
Ingredients
- Brussels Sprout Salad and Dijon Lemon Vinaigrette
- 1 lb Brussels sprouts, shredded thin
- 2 tbs Dijon mustard
- 1 tbs apple cider vinegar
- 2 lemons juiced (about 2 tbs of juice)
- 6 tbs Extra Virgin Olive Oil
- 3 garlic cloves, finely chopped
- Generous Pinches of Salt and Pepper
- Top with Sliced Avocado and Parmesan Cheese
- Smoky Roasted Pecans
- 1½ cups pecans, chopped
- 1 tbs grapeseed oil**
- ½ cup soy sauce***
- 1 tbs maple syrup
- 2 tsps cumin
- 1 tsp smoked paprika
- 2 tsps Liquid Smoke
- Small pinch of salt and pepper
Directions
- Start with the pecans! Preheat your oven to 350 degrees. While it is preheating roughly chop the pecans and place them on a baking sheet.
In a small bowl add the soy sauce, grapeseed oil, maple syrup, cumin, smoked paprika, liquid smoke and salt and pepper and whisk them all together. Once you have mixed all of the ingredients, pour them over the pecans and toss until the pecans are completely covered. Bake in the oven for 10 minutes. They should be browned and crispy. If you have an old oven like myself make sure to keep an eye on them so they don't burn. - While the pecans are cooking, shred the Brussels sprouts. You can use a sliding disc attachment on a food processor, but if you don't have one you can cut them by hand. I cut mine by hand by trimming the end off, slicing them in half lengthwise and then slicing the halves very thin. Don't worry if some of the pieces seem too hard, they work in great with this crispy deliciousness of this salad. Place the shredded Brussels sprouts into a bowl when you're finished.
- To make the dressing, add the olive oil, lemon juice, apple cider vinegar, Dijon mustard chopped garlic and salt and pepper to either a large bowl or a jar with a lid. I used a mason jar because it's easy to shake but you can also use a bowl and just whisk all the ingredients together.
- To put the salad together, toss the Brussels sprouts with Parmesan cheese and the Smoky Roasted Pecans. Then add the dressing and toss. Serve topped with sliced avocado and sprinkle with paprika as a garnish. Enjoy!
Notes
*Make this recipe Vegan by taking out the Parmesan cheese.
**Grapeseed oil is a great oil for high heat cooking, however, if you don't have it on hand you can substitute olive oil for this recipe.
***Make this gluten-free by substituting Tamari for soy sauce
**Grapeseed oil is a great oil for high heat cooking, however, if you don't have it on hand you can substitute olive oil for this recipe.
***Make this gluten-free by substituting Tamari for soy sauce
