Sweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad.
Pistachios add an extra layer of crunch.
A sharp chef’s knife works well to slice the Brussels sprouts thinly.
Photo:Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
A microplane grater is best for finely shredding the goat cheese.
Cover tightly and shake vigorously until well combined.
Pour the dressing over the Brussels sprouts mixture.
Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Sprinkle with the remaining 1/8 teaspoon salt; toss until well coated and slightly wilted.
Brussels sprouts can also help keep your brain sharp and may even help fight nonalcoholic fatty liver disease.
Yes, as long as you eat dairy, this dish is vegetarian.
Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Remove any brown, yellow or wilted leaves.
Discard the stem end.
Repeat with all the Brussels sprouts.
Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
you’re able to also thinly slice Brussels sprouts with a mandoline.
We recommend serving the salad right after making it for the best texture.
you’re able to thinly slice the Brussels sprouts and make the dressing ahead.
Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
Refrigerate them separately in airtight containers for up to 2 days.
They have a crunchy texture and earthy flavor similar to raw cabbage.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
