"The most underrated way of serving brussels sprouts is raw! Shred brussels sprouts in a food processor and toss with buttery marcona almonds, parmesan cheese and fresh lemon juice for a delicious and easy salad."
Raw Shredded Brussels Sprout Salad
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Prep time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 12 ounces pre-sliced brussels sprouts, or whole brussels that are quartered
- 1/2 cup marcona almonds
- 1/2 cup parmesan cheese, finely grated
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 large garlic clove, minced
- Salt & pepper, to taste
Method
Step 1
Place pre-sliced or quartered brussels sprouts in a food processor along with marcona almonds.
Step 2
Pulse food processor until brussels and marconas are finely shredded (like the consistency of shredded coconut!). You may want to unplug and stop food processor once to scrape down the sides of the food processor for even shredding.
Step 3
Place shredded brussels sprout mixture in a big bowl. In a separate small bowl, whisk together garlic, lemon juice, olive oil, and salt and pepper to taste. Pour vinaigrette over brussels sprout mixture.
Step 4
Toss until combined. Add finely grated cheese and toss again. If dry, add a splash more olive oil. Serve room temperature or slightly chilled!