Shredded Brussel Sprout Salad

By Dr. Joel Kahn

Part of Heart Health Bootcamp Meals >>

 

INGREDIENTS

For the Salad

• 1 pound Brussels sprouts
• 1 medium tart apple (like Granny Smith)
• 1 medium red onion
• 1 cup chopped walnuts

For the Vinaigrette

• 1 tablespoon Dijon mustard
• Stevia/Monk fruit to taste
• 3 tablespoons red wine vinegar
• 1 clove garlic, finely minced
• 1/4 cup extra-virgin olive oil ( you can make the dressing without oil too)
• Salt and pepper, to taste
• Microgreens for adding just before serving

INSTRUCTIONS

1. Trim the ends off the Brussels sprouts.
2. Thinly slice.
3. Slice the apple and red onion in the same manner.
4. Combine in a large bowl.
5.  Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes.
6. Watch carefully so they do not burn.
7. Add to the Brussels sprout mixture.
8. Toss to combine.
9. Combine the vinaigrette ingredients into a jar.
10. Close the lid and shake until well-combined.
11. Pour over the Brussels sprout mixture, and toss to coat.
12. Refrigerate for at least 30 minutes before serving.

Tip: You can buy a bag of shredded Brussel sprouts at Trader Joe. You can use here and also add a handful to any salad you make.