I love me a roasted Brussel Sprout. Once I discovered how good roasting them was, I realized I actually like them. I’ve found I don’t like them boiled or steamed. You might be like that too. Perhaps the only brussel sprout you’ve encountered comes all limp and tasteless from a frozen bag. This Brussel Sprout Salad with Herb Dressing might be just the way for you to reacquaint yourself with this lovely vegetable. The shaving of the brussel sprouts makes them easy to eat raw. Anytime you can work more raw veggies in, it’s a good thing.
I use a mandolin slicer for this job and I have to give a safety disclaimer. It will probably hard to use the guard with the size of these sprouts, so be careful. The mandolin slicer can do serious damage. You could also use a box grater or an incredibly sharp knife to shave them. This salad looks impressive and comes together in minutes. The dressing has a light and fragrant flavor. This is my go-to dressing. I make a batch and serve it with all kinds of salads throughout the week. I use a mason jar to shake mine up. No dirty dishes. Just make it and store in the fridge for up to a week.
Here’s a little tip: Brussel Sprout Salad with Herb Dressing goes great with my 7 minute chicken tenders for a complete meal.
Brussel Sprout Salad with Herb Dressing
- 18-20 Brussel Sprouts, shredded
- 1/3 cup Parmesan cheese, shaved
- Juice of 1 lemon
- 1/3 cup olive oil
- 1/4 cup Basil, chopped
- 1/8 cup Parsley, chopped
- 1 clove garlic, minced
- salt and pepper to taste
- Carefully shave the brussel sprouts with a box grater or the julienne setting of a mandolin slicer. Shave the Parmesan with a vegetable peeler. In a mason jar shake the ingredients for the dressing. Toss the dressing with the salad and serve.