Today's snack recipe is not quite traditional, but it's darn good. It's a salad... yes, a snack salad... and it involves a little bit of prep, but it's oh so worth it for these flavors. It's got your dose of fresh fruits and veggies with no cooking involved at all! This is the perfect salad that can go from snacking between meals to a whole meal in itself with a little help from some quality protein like chicken or turkey. It's also a crowd pleaser. Perfect as an appetizer for all those holiday parties you'll be hosting.
Fresh Shredded Sprouts Salad
- 2 - 9oz containers brussels sprouts
- 1 to 1 1/2 gala apples, cored & very thinly sliced
- 1 carrot, peeled and cut into thin matchsticks (I have a matchstick blade on my mandolin)
- 1/2 cup dried cranberries
- 1/2 cup pine nuts, toasted
- healthy drizzle of olive oil (2-3 tablespoons)
- juice of 1 lemon
- salt & pepper
Clean your brussels sprouts, rinsing and trimming them, removing any dirty outer leaves. Pat dry with a paper towel. Shred your sprouts using a food processor with a slicing blade or you could use a mandolin. The food processor makes this whole process much easier though. Add your shredded sprouts to a large bowl.
Then, using a mandolin or a very sharp knife and excellent knife skills, thin slice the apples. Add them to a small bowl and toss with a squeeze of two lemon slices to prevent browning add some tang to the salad. Add apples to the brussels sprouts.
Matchstick your carrots and add those to the sprouts as well along with the dried cranberries and toasted pine nuts. Drizzle with olive oil and the rest of the lemon juice. Season with salt & pepper and toss to coat. Taste and adjust seasoning. Let sit for 10 minutes at room temperature to let the flavors mix and then eat up!