Shredded Brussels Sprouts Salad with Dried Cherries and Pistachios
Raw Brussels sprouts make a delightful, unexpected salad when thinly sliced and tossed with a sweet and tangy vinaigrette. Pistachios add crunch and dried cherries add the perfect amount of sweetness.
Ingredients
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider
- ¼ cup apple cider vinegar
- 1 tbsp whole grain Dijon mustard
- 1 tbsp maple syrup
- 1 tsp salt
- Freshly ground black pepper, to taste
Salad
- 1 lb Brussels sprouts
- ½ cup dried cherries, coarsely chopped
- ½ cup pistachios, coarsely chopped
Instructions
- First, make the vinaigrette: place all of the vinaigrette ingredients in a medium bowl and whisk until emulsified. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until emulsified. Set aside until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week. Next, prepare the Brussels sprouts. Trim the stem end of each sprout, peel off any wilted outer leaves, and thinly slice either with a knife or the slicing attachment on your food processor. Place the shredded Brussels sprouts in a large bowl, drizzle with the vinaigrette, and toss together until everything is evenly coated. Sprinkle with the cherries and pistachios, briefly toss together again, and serve immediately.
