Shaved Brussels Sprouts Salad With A Citrus Dressing

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It’s rare that people think to use Brussels sprouts as the base for a salad. The common approach to Brussels sprouts is to remove the ends, cut them in half, and roast them in the oven. That’s fine and well, but a cleanse-approved trick is to thinly slice them like shredded cabbage and toss them with both sweet and tart ingredients. This eliminates the subtle bitterness of raw Brussels.

Shaved Brussels Sprouts Salad With A Citrus Dressing
  • Prep Time:20m
  • Total Time:20m


For the Dressing

  • 1/2 large orange, juiced and zested
  • 1 lemon, juiced and zested
  • 2 tsp. raw almond butter
  • 2 tsp. grade A maple syrup
  • 1 shallot, finely diced
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground pepper

For the Salad

  • 1 1/2 lb Brussels sprouts, ends removed and thinly sliced
  • 1/4 c fresh mint leaves, chopped
  • 1/2 c raw pistachios, chopped
  • 1/2 c dried cranberries (free of added sugars and preservatives)


For the Dressing

  1. Add all of the ingredients to a blender and blend until smooth.
  2. Pour the dressing into a glass jar and refrigerate until you are ready to use.

For the Salad

  1. Toss all of the ingredients together in a large bowl and thoroughly mixed.
  2. Remove the vinaigrette from the fridge and pour your desired amount of dressing over the salad. Toss to coat all of the dressing ingredients and serve immediately.


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