Adapted from Wholefully.

We love eating Brussel sprouts and usually steam them as a vegetable side dish.  Recently I started seeing shaved Brussel sprout salads, and when, to my great delight, I spotted a bag of sprouts already shredded…. well, I couldn’t resist. Here’s a vegan nod to this dish created by Cassie Johnston at Wholefully, a great resource for healthy eating.

Ingredients

For the salad:

• 1 pound Brussel sprouts (if you can score pre-shaved ones, you will save yourself the scariness in Step 1 below)
• 1 medium tart apple (Granny Smith)
• 1 medium red onion
• 1 cup chopped walnuts

For the Vinaigrette  

• 1 TBSP Dijon mustard
• 2 tsp maple syrup
• 3 TBSP red wine vinegar
• 1 clove garlic finely minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Method

1. Trim the ends off the Brussel sprouts. Using a sharp knife or the thinest blade on a mandoline slicer (and a no-cut glove), slice eat sprout thinly. (you can skip this if you find already shaved Brussel sprouts as I did in our local Whole Foods Market).
2. Slice the apple and red onion in the same manner. Combine in a large bowl.
3. Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes. Add to the Brussel sprout mixture. Toss to combine.
4. Combine the vinaigrette ingredients and mix thoroughly. Cassie recommends doing this in a jar with a tight fitting lid, I used a measuring cup and small whisk. Pour over the Brussel sprout mixture and toss to coat. Refrigerate for at least 30 minutes before serving.

Serves 6