Shredded Brussels Sprouts
- 1 lb. Brussels sprouts, shredded
- 1 small red onion, thinly sliced
- ⅓ cup slivered almonds
- ¼ cup olive oil, divided
- 3-4 clove garlic, minced
- ¾ cup Holland House Sherry Cooking Wine
- 1 teaspoon spicy mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Begin by shaving the Brussels sprouts. Place the Brussels sprouts in a colander and thoroughly rinse them. Pat them dry and transfer to a large cutting board. Trim the bottoms off of the Brussels sprouts and remove any loose, dry, or browned outer leaves. Discard the bottoms and outer leaves. To shred them, hold the Brussels sprouts with the root end facing the cutting board. Using a sharp knife, carefully slice the sprouts thinly into small shavings. Pull apart any larger pieces by hand. Alternatively, you can use the shredder attachment of your food processor.
To make the sherry reduction, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Once the garlic is fragrant and golden, add the Sherry Cooking Wine. Bring to a boil and boil lightly for 5 minutes, until the sherry has reduced in volume and most of the alcohol is cooked off. You should be left with a sweet and acidic sherry syrup. Remove from heat and stir in the remaining olive oil, mustard, salt, and pepper. Taste and adjust seasonings.
In a large salad bowl mix together the shaved Brussels sprouts and the thinly sliced onions and almonds. Toss with the sherry reduction and serve warm. If you would rather serve chilled, simply chill the salad 30 minutes before serving.
Serving & Storing- I love serving this shaved Brussels sprouts salad while the sherry reduction is still warm. That said, you can absolutely pop it in the refrigerator for at least 30 minutes prior to serving if you prefer cold salads. If you wish, add a light grating of vegan parmesan and a fresh crack of black pepper to serve. Any leftovers can keep in a lidded container in the refrigerator for up to five days. You can either opt to eat the salad cold from the refrigerator, or microwave it in 30 second increments to take the chill off of it.
Tips & Tricks
- Running short on time? Use the shredder attachment on your food processor to get your Brussels prepared in no time.
- Have an extra minute? Lightly toast your slivered almonds in a dry skillet over medium-low heat. It will release the natural oils of the nuts for a superior flavor and texture.
Calories: 182kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 190mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 66mg | Calcium: 59mg | Iron: 2mg