Shaved Brussels Sprouts With Lemon-Chile Vinaigrette
Recipe: #33533
October 13, 2019
Categories: Side Dishes, Hazelnut, Brussels sprouts, Onions, Gluten-Free, Low Cholesterol, No Eggs Non-Dairy, Vegetarian, Spicy, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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