Shaved Brussels Sprouts With Lemon-Chile Vinaigrette

6
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"This is out of the September 2019 Eating Well magazine...using the slicing blade of a food processor on Brussels sprouts quickly creates a big, fluffy pile of sprout ribbons, but you could use a mandoline or very thinly slice them by hand as well.. Want an even bigger shortcut? Buy a bag of presliced sprouts."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (145.1 g)
  • Calories 223
  • Total Fat - 16.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 15.7 mg
  • Sodium - 461.9 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 4.7 g
  • Sugars - 5.5 g
  • Protein - 9.4 g
  • Calcium - 58.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 83.3 mg
  • Thiamin - 0.2 mg

Step 1

Combine lemon zest, lemon juice, honey, crushed red pepper, salt and pepper in a large bowl. Whisking constantly, slowly drizzle in oil until combined.

Step 2

Shred Brussels sprouts in a food processor fitted with the slicing disk. Transfer to the bowl with dressing. along with onion and hazelnuts; gently toss to combine. (read description for more options on slicing the sprouts.)

Tips & Variations


No special items needed.

Related