Soy Free Shaved Brussels Sprout Salad with Lemon Vinaigrette

Total time25 min

Prep time20 min

Cook time5 min

Soy Free Shaved Brussels Sprout Salad with Lemon Vinaigrette

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Ingredients

4 servings

For the salad

1 ½ lb brussels sprouts, trimmed
½ cup sliced almonds
⅓ cup dried cranberries
Ocean Spray Craisins Whole & Juicy Sweetened Dried Cranberries Trader Joe's Organic Whole Sweetened Dried Cranberries Ocean Spray Craisins Whole Dried Cranberries
Honestly Cranberry Unsweetened Dried Cranberries
My Berry Unsweetened Dried Cranberries
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2 oz parmesan cheese, shaved with a vegetable peeler

For the dressing

3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tsp dijon mustard
1 small garlic clove, finely grated or minced
¼ cup extra-virgin olive oil
½ tsp honey
½ tsp kosher salt, plus more to taste
¼ tsp black pepper, freshly ground

Instructions

1
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer immediately to a plate and let cool.
2
Halve each Brussels sprout through the root end, then slice each half as thinly as possible with a chef's knife (or use a mandoline set to 1/16-inch), working from the cut side down. Discard any tough outer leaves that fall away. Transfer the shaved sprouts to a large mixing bowl.

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