Shredded Brussels Sprouts And Red Cabbage With Walnuts And Parmesan

Shredded Brussels sprouts and red cabbage combined with flat-leaf parsley, walnuts, and Parmesan, embodies a harmonious fusion of flavors and textures.

The sharpness of the lemon and garlic dressing cuts through the earthiness of the vegetables, while enhancing the savory flavor of the Parmesan, as the walnuts add a satisfying crunch.

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This combination offers a delightful dance of flavors and textures.

The creation of this salad result is a refreshing and vibrant dish that brings together the robustness of the ingredients with the brightness of the dressing, creating a symphony of taste that will tantalize your palate.

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Shredded Brussels Sprouts And Red Cabbage With Walnuts And Parmesan

12 ounces Brussels sprouts trimmed of the root end, thinly sliced (about 2 1/4 cups)

1 cup red cabbage, shredded

1/4 cup flat leaf parsley, roughly chopped

1 cup walnuts lightly toasted

1/2 cup Parmesan cheese, grated

For The Dressing

1/4 cup extra virgin olive oil

1 large garlic clove, thinly sliced

1 1/2 teaspoons Dijon mustard

1/8 cup fresh lemon juice

Himalayan salt and ground black pepper to taste

Using a mandoline, knife or the shredding disk of a food processor, cut the sprouts into thin slices.

Making The Lemon Garlic Dressing

In a small bowl, add the olive oil, garlic, mustard and lemon juice. Mix until well combined. Season with 1/4 teaspoon salt and 1/2 teaspoon black pepper.

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Add the dressing to a large salad bowl. Next add the cheese, Brussels sprouts, cabbage, parsley, walnuts and toss to combine. Plate and with your favorite protein.

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Try These Brussels Sprouts Favorites

• Bacon Charred Brussels Sprouts With Parmesan
• Brussels Sprouts With Apples And Bacon
• Roasted Brussels Sprouts and Butternut Squash with Pecans and Cranberries

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