Thanksgiving Sides: Shaved Brussels Sprouts Salad

Brussels sprouts have become kind of trendy, almost as cool as kale. But depending on how they’re cooked, they can end up with a harsh boiled-cabbage taste.  One solution is to serve them raw.

A couple of weeks ago, I attended a Thanksgiving cooking demo at the Draper RC Willey store. One of the dishes Chef Victoria Topham prepared was a Shaved Brussels Sprouts Salad.  The term “shaved” refers to thinly slicing each Brussels sprout, so that they are practically shredded.  A little maple syrup adds some sweet appeal, too.  If you’re watching calories, you could easily cut the amount of pumpkin/sunflower seeds in half, or omit them entirely.

She also demonstrated a recipe for Corn and Edamame Succotash.

Shaved Brussels Sprout Salad

4 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1/4 cup walnuts, toasted and chopped

4 tablespoon lemon juice

2 tablespoons fresh chives

1 teaspoon maple syrup

1 tablespoon Dijon mustard

Salt/pepper, to taste

1 pound Brussels Sprouts, shaved (thinly sliced)

½ red onion, thinly sliced

1 cup toasted pumpkin or squash seeds

Prepare vinaigrette: Combine chopped shallots, mustard. chives, lemon juice and maple syrup.  In a thin stream whisk in olive oil.  Add toasted walnuts. Set aside.

Combine shaved sprouts and red onion.  Toss all ingredients in a large bowl to combine. Season to taste with salt and pepper.

Serves 2-4.

— Victoria Topham, Petitefeastutah.com