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With only six ingredients you can make Shredded Brussels Sprouts Salad in a matter of minutes. It’s light, healthy, fresh, and a great way to start the New Year.
Does anyone else feel like they might have overdone it just a bit over the holidays? I knew it! But in all honesty, I really don’t feel guilty because I am getting back on track starting today. If you’re with me, you are gonna like the recipes I have in store for you in the coming year. Fresh, light, mostly low carb, and delicious. So I am starting the week out with Shredded Brussels Sprouts Salad.
Are brussels sprouts mini cabbages?
This question makes me laugh a little. But there is a huge misconception that Brussels Sprouts are just baby cabbages – kind of like baby carrots. Which by the way, are not baby at all. They are just carrots cut and shaped and called baby carrots (now you know!). Back to the sprouts and cabbage. Although they do come from the same family, they grow very differently and Brussels Sprouts are not just a mini version of cabbage. Cabbage heads grown in the ground with the head facing down. Brussels Sprouts grow on a large thick stalk all lined up in a row.
six-ingredient brussels sprouts salad
I am really stretching it calling this recipe a six-ingredient salad. Because it’s really more like 3 or 4 but I counted EVERYTHING in this salad to get to the six ingredients.
- Raw Brussels Sprouts
- Fresh lemon juice
- Olive oil
- Parmesan cheese
- Yellow raisins
- Toasted almonds
Oh, and did I tell you there is no cooking involved! That’s right! Easy peasy!
other recipes you might enjoy
- Bourbon Glazed Salmon Cesar Salad
- Mexican Style Shrimp Cocktail – video recipe included
- Instant Pot BBQ Ribs
- Low Carb Cheeseburger Sliders
Shredded Brussels Sprouts Salad
- 20-25 Raw Brussels Sprouts
- Juice from 1 lemon
- 1 TBS extra virgin olive oil
- 2 TBS finely grated parmesan cheese
- 1/4 cup yellow raisins
- 1/4 cup toasted almond slices
- Grate or thinly slice Brussels Sprouts into a bowl.
- Add lemon juice, olive oil, and parmesan cheese.
- Refrigerate for at least 4 hours.
- Toss with raisins and almonds when ready to serve.
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