Shaved Brussels Sprout Salad

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Shaved Brussels Sprout Salad

If you're craving a refreshing salad that will leave you satisfied, you are going to love this shaved Brussels sprouts salad. It's filled with all the delicious things - like crisp apples, crunchy cashews and sweetened cranberries - tossed in a sesame ginger vinaigrette and topped with perfectly seared chicken.

Prep Time10

Total Time10

Course: Salads

Keyword: brussel sprout salad recipe, brussel sprout slaw, brussels sprouts salad, raw brussel sprouts, shaved brussel sprouts, shaved brussels sprout salad, shredded brussel sprout salad

Servings:

Calories: 291kcal

Author: Melissa Belanger

Ingredients

For the salad:

1 pound shaved Brussels sprouts*
1 large apple chopped
3 green onions thinly sliced
1/3 cup sweetened dried cranberries
1 tablespoon toasted sesame seeds
1 tablespoon black sesame seeds
1/4 cup chopped toasted cashews
2 cooked pan seared chicken breast sliced or chopped*

For the dressing:

1/4 cup olive oil
1 teaspoon sesame oil
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
2 garlic cloves minced
1 teaspoon minced fresh ginger
Salt & pepper to taste

Instructions

Make the dressing. In a small bowl, whisk the oil, sesame oil, Dijon, vinegar, minced ginger and garlic together until smooth. Season the dressing with salt & pepper to taste. Set aside.
Sear the chicken. If you need to, pound the chicken to an even thickness and season it with salt & pepper. Then, heat a large skillet to medium-high and add some olive oil.
When the oil is heated, cook chicken for about 5 minutes per side, or until it's cooked through. I like to use a meat thermometer to check the internal temperature - it should be 165˚F.
Remove the chicken and let it rest (while you prep the salad) before slicing or chopping.
Prep the sprouts. In a large bowl, drizzle the shaved Brussels sprouts with olive oil and add a pinch of salt. Use clean hands to massage the Brussels sprouts until they have softened.
Mix the salad. Add the rest of the salad ingredients (except the chicken) to the bowl and stir in the dressing. Toss the salad until it's evenly coated in dressing.
Then, top the salad with seared chicken before serving.

Video

Notes

*Brussels sprouts: It generally takes about 1 1/2 pounds of untrimmed Brussels sprouts to yield 1 pound of Brussels sprouts shaved.

*To cook the chicken: Pound chicken to an even thickness (about 1-inch) and season liberally with salt & pepper. Heat a large skillet to medium-high and add 1 tablespoon olive oil. When the oil is heated, cook chicken for about 4-5 minutes per side, or until internal temperature reaches 165˚F. Remove from heat and let the chicken rest for about 5 minutes before slicing.

Nutrition