Since I started up My Daily Find Chicago (why yes, that was a shameless plug, why do you ask?) I’ve done a lot more eating out than eating in, but now that the weather is getting colder and friends begin hibernating, I’ve had the urge to cook more. And since nothing is official until you’ve posted it on the internet, well, I hope you like blurry, poorly-lit Instagram pictures, because I have a few of those on the docket for you.
I’m a pretty big fan of vegetables of the cruciferous variety, with the exception of cauliflower which is really just a JV version of broccoli, if you ask me. Now that I think about it, I basically just like broccoli and brussels sprouts because I could live without cabbage, too.
In any event, shredding brussels sprouts might sound like a lot of work, but in actuality it will save you time, because once shredded, you no longer need to cook them. You can, but it’s no longer mandatory in order to render them edible. Just shred, toss and would you look at that? A salad.
Shredded Brussels Sprouts Salad w/ Parmesan and Pecans
Serves 6
What You Need:
3 cups shredded brussels sprouts (either shred them manually, or cop out like I did and buy a bag of pre-shredded)
1/2 cup shaved parmesan cheese
1/4 cup chopped pecan halves
1/4 cup homemade vinaigrette (or store-bought, I won’t be in your kitchen judging you)
How-To:
Shred the brussels sprouts using a mandoline or a knife. Or, you know…open the bag and shake them all into a large mixing bowl.
Just before serving, toss sprouts with parmesan cheese, pecans and vinaigrette. Taste and season with salt and pepper, as needed.
Read More:
Braised Brussels Sprouts with Pine Nuts and Golden Raisins from In Good Taste
Brussels Sprouts with Cranberries and Goat Cheese from In Good Taste
Oven Roasted Brussels Sprouts with Bacon Maple Glaze from Melanie in the Middle
Shredded and Roasted Brussels Sprouts from Kalyn’s Kitchen
Brussels Sprouts from Girl Gone Gourmet
{ 12 comments… read them below or add one }
We all have some photos in the past we are not thrilled with, but practice improves it just like everything else.
Love this recipe; never thought about a salad with brussels sprouts! Thanks for including my recipe too.
And I’m encouraging you to think about warming up more to cabbage, so good!
This looks wonderful. And of course I think your photography is perfect!
This is genius to use shredded brussel sprouts. Never thought to do that and must try. what a wonderful and delicious salad
this recipe may be the first one that to cure my fear of brussel sprouts. shredding them makes them seem less ‘scary.’ that doesn’t make any sense but that is literally my thought about this.
Dear Maris,
Now why have I never thought about shreading brussels sprouts or individual leaves. And I always thought it needed to be cook as well. Looks like a simple and delicious salad!
Love how candid you are “Or, you know…open the bag and shake them all into a large mixing bowl.” You’ve just made my day!
I hope your hibernation causes a few more of your deliscious but simple recipes to pop up here again soon.
I miss your posts, Maris! Who cares about the photos–your food always looks phenomenal!
I hear you about the photography thing…There is next to no natural light in our house, especially not in our kitchen which really puts a damper on good food photography…It has bugged me since I started my blog a few years ago! We have a summer home and the sunshine is abundant so that breaks up my frustration a bit but once summer is done, I’m back to being a basket case about it
I love shredded brussel sprout salads! I never thought to incorporate parmesan!
I will never understand why kids hate brussels sprouts. They are just SO GOOD! Awesomely tasty and fantastic and ohhh goodness
This salad looks great too!
First time I’ve heard of Brussel Sprouts being made into salad. STill love the photo!
Hi maris, just found your site via my old bookmarks. Hope all is going well. And for the record, I thought your photos were great. Take care! Roz
YUM! That looks so good!
{ 1 trackback }