Description
Shredded Brussels Sprouts Salad is wonderful as a side dish, but can also serve as a meal if you serve a larger portion. If you prep the quinoa ahead of time, this comes together really quickly!
Ingredients
For the Salad
2 big handfuls of Brussels sprouts (about 2 cups) or 3 cups shredded Brussels sprouts
1 cup fresh blueberries
1 carrot, grated
½ cup scallions, chopped
1 cup cooked quinoa
1/4 cup sunflower seeds (if you use salted, make sure to adjust the salt in the recipe according to taste)
¼ cup chia seeds
For the Dressing
¼ cup olive oil
2 tablespoons water
1 teaspoon freshly grated ginger
1/2 teaspoon maple syrup
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped basil, about 2 large leaves
¼ teaspoon salt
⅛ teaspoon turmeric
⅛ teaspoon black pepper
Pinch cayenne pepper
Juice of 1 lemon
Instructions
To shred the Brussels sprouts, cut the bottoms off of each Brussel sprout. Cut the Brussels sprouts in half, then place the flat side down on the cutting board and continue to chop the Brussels sprouts until shredded into small pieces.
To make the salad, combine all the salad ingredients in a large bowl and mix to combine. Set aside.
To make the dressing, combine all ingredients in a jar with a tight-fitting lid. Shake to combine. You can also whisk all the ingredients together in a bowl.
Pour the dressing over the mixed salad and toss to combine.
Notes
Tips for storage: Place in an air-tight container and store in the fridge for up to 5 days. Serve cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 165.2
- Sugar: 3.8 g
- Sodium: 88.1 mg
- Fat: 11.2 g
- Saturated Fat: 1.4 g
- Carbohydrates: 14.5 g
- Fiber: 4.3 g
- Protein: 3.8 g
