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Shredded Brussels and Date Salad with Apple Cider Lemon Parmesan Vinaigrette

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On Annie's Menu - Shaved Brussels and Date Salad

Thinly sliced dates, shallots, and almonds come together with shredded brussels sprouts and lots of parmesan cheese in this Shredded Brussels and Date Salad to make the perfect healthy and hearty salad for any occasion! 

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Brussels sprouts are truly my favorite vegetable. Roasted, pan seared (like in The Best Brussels Sprouts You Will Ever Eat), or even raw… yes raw. The idea of eating raw brussels sprouts may not be appealing, but, I’ve always said the key to a good salad is texture. And, let me tell you, when raw brussels sprouts are shredded, like in this Shredded Brussels and Date Salad with Apple Cider Lemon Parmesan Vinaigrette, the amazing texture will make you totally forget you’re eating a raw vegetable. It’s that good.

Plus, shredding the brussels sprouts could not be easier, nor will it break the bank. Yes, you could buy pre-shredded, or even pre-shaved brussels sprouts for this salad. But, it’s a whole lot cheaper to shred them in a food processor. Just trim the stems, throw them in the food processor, and pulse until they are your desired consistency. Super easy!

Those shredded brussels are the perfect, crunchy start off to this amazing salad. Then comes the good stuff. The Apple Cider Lemon Parmesan Vinaigrette is really the key here. A lil olive oil base pairs so well with some acidity from the apple cider vinegar and the lemon. A mixture of that fall vinegar and summery lemon calls for a comforting yet refreshing dressing… so good. Add in some honey and Parmesan to smooth everything out and you’ve got a damn good dressing. Pro tip? Make extra because you literally are going to want to pour this on everything.

With that amazing Apple Cider Lemon Parmesan Vinaigrette and those shredded brussels, all you need is some thinly sliced dates and shallots, some shaved toasted almonds, and some more Parmesan cheese of course.. Because more is more. Toss it all together, and you’re golden. Super easy, and super good! I mean, a two step salad sounds pretty good to me! Serve it as a side salad, or even as main with a protein. Topping this with some steak or my Chicken Souvlaki Skewers would be fantastic. Let me know how you eat it in the comments below! I hope you enjoy it as much as I do:)

Shredded Brussels and Date Salad with Apple Cider Lemon Parmesan Vinaigrette

Recipe by Annie PatrickCourse: SaladDifficulty: Easy
Servings

4

servings
Prep time

10

minutes

Thinly sliced dates, shallots, and almonds come together with shredded brussels sprouts and lots of parmesan cheese in this Shredded Brussels and Date Salad to make the perfect healthy and hearty salad for any occasion! 

Ingredients

  • Apple Cider Lemon Parmesan Vinaigrette:
  • ¼ cup olive oil

  • 1 tbsp apple cider vinegar

  • 1 lemon, juiced

  • 2 tsp honey or maple syrup

  • 2 tsp Dijon mustard

  • ¼ cup Parmesan cheese, grated

  • Salt and pepper, to taste

  • assembly:
  • 1 bag brussel sprouts, shaved*

  • 1 cup romaine lettuce, thinly sliced or shaved

  • ½ cup dates, thinly sliced or diced

  • ½ cup shaved almonds, toasted*

  • 2 large shallots, thinly sliced

  • A sprinkle of Parmesan cheese, shredded

Instructions

  • In a small bowl, whisk all Apple Cider Lemon Parmesan Vinaigrette ingredients.
  • Toss the dressing with the remaining salad ingredients and enjoy!

Notes

  • To shred the brussels sprouts, trim the stems, throw them in the food processor, and pulse until they are your desired consistency. Alternatively, you could buy pre-shredded, or pre-shaved brussels sprouts for this salad.
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On Annie's Menu
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