Shaved Brussels Sprouts Salad with Hazelnuts and Cranberries
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Shaved Brussels Sprouts Salad with Hazelnuts and Dried Cranberries

Brussels sprouts are often eaten cooked, but they are equally delicious raw like in this Shaved Brussels Sprouts Salad with Hazelnuts and Dried Cranberries. And this easy vegan and gluten-free recipe only takes 15 minutes to make.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 285kcal
Author Amy Katz

Ingredients

Instructions

  • Using a sharp knife, cut the Brussels sprouts into very thin slices. Alternatively you can use a food processor or purchase the Brussels sprouts already shredded. Place them in a bowl and toss to separate layers.
  • In a small bowl whisk the mustard, vinegar, maple syrup, and oil with a fork to make the dressing.
  • Add the dressing, hazelnuts, and cranberries to the Brussels sprouts, and toss to coat.
  • Serve immediately or refrigerate until ready to eat. 

Nutrition

Calories: 285kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 565mg | Fiber: 6g | Sugar: 19g | Vitamin A: 855IU | Vitamin C: 97.4mg | Calcium: 76mg | Iron: 2.4mg