This light salad would be a great Thanksgiving or holiday side. It's already gluten-free, and you can easily skip the cheese to make it vegan.
30 min
Serves
3
Easy
American
Vegetarian
Ingredients
- 12 oz brussels sprouts (about 2 cups shredded)
- 1 apple, very thinly sliced
- 2 kohlrabi, stems removed, sliced into matchsticks
- 1/4 cup dried cranberries or currants
- 1/4 cup toasted pine nuts
- A good drizzle of olive oil (about 2 tbsp)
- Squeeze of 1/2 a lemon
- Salt & pepper
- Very optional: grated pecorino or crumbled feta cheese
Preparation
Not specified
Cooking
- Clean brussels sprouts by wiping them with a damp towel, then removing the top leaves that are dirty.
- You want your brussels sprouts to be very dry so the salad doesn't become too watery.
- Get out your mandoline if you have one.
- Slice the brussels sprouts into thin shreds, then slice the apples.
- Peel any rough parts off of the kohlrabi skin.
- Thinly slice the kohlrabi bulb into planks, then use a knife to slice the planks into little matchsticks.
- Place cut veggies into a bowl and add cranberries, pine nuts, and a few pinches of salt.
- Toss well, then add olive oil and a good squeeze of lemon and toss again.
- Taste and adjust seasonings.
- Let the salad sit for about 10 minutes at room temp, then serve.
- (Add some cheese if you like).
Plating & Serving
Not specified
Suggested Sides
Recipe Details
