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Vegan Brussels Sprout Salad

Vegan Brussels Sprout Salad

This recipe showcases one of my favorite winter vegetables in a whole new way. Shredded and mixed with a punchy vegan Caesar dressing, these sprouts will quickly become a mainstay on your table. Vegans and carnivores alike will flip for this creamy, crunchy, lemony, flavorful salad. Make up a double batch- it makes for delicious leftovers!

Serves 4

Total Time: 20 minutes

Ingredients:

  • 1/3 cup vegan mayo (Veganaise is a favorite)

  • 2 tablespoons extra virgin olive oil

  • zest from 1 lemon

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon capers, minced, plus extra to garnish

  • 1 tablespoon nutritional yeast flakes

  • 1 teaspoon Dijon mustard

  • flake sea salt, to taste

  • black pepper, to taste

  • 3 cups shredded Brussels sprouts

  • 2 tablespoons chopped parsley

  • croutons of your choice (whole wheat, gluten free, even cornbread!)

  • 4 almonds, grated to serve

Directions:

  1. In a small bowl, whisk together the mayo, olive oil, lemon juice and zest, minced capers, nutritional yeast, and mustard. Season with salt and pepper to taste.

  2. In a larger bowl, massage the shredded Brussels sprouts with ½ the dressing to soften them slightly. Mix in the parsley and croutons, then transfer to a serving platter. Drizzle with the extra dressing to taste, then grate over the almonds with a microplane or zester to serve. Sprinkle over some extra capers, and enjoy!

Notes: Shred the Brussels sprouts with a food processor, or trim the ends, slice them in half lengthwise, then thinly slice them into half-moons. 

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