Marlene Louis, a member of the Saint Peter’s Culinary and Nutrition Services team, created this #myTastyTuesday recipe featuring brussels sprouts and an assortment of ingredients that range from crunchy to sweet.
Shaved Brussels Sprouts Salad

  • 1.25 pounds of brussels sprouts
  • 1 cup of diced celery
  • 1 cup of walnuts or your choice of nuts
  • 3 red onions, slice and half
  • 1 cup of raisins or dried cranberries
  • 1 tablespoons of minced garlic
  • 1 tablespoon minced parsley is optional
  • 1 tablespoon of Dijon mustard
  • 4 tablespoons of maple syrup
  • 1 tablespoon of apple cider vinegar
  • fresh lemon juice
  • 3 tablespoons of extra-virgin olive oil
  • ¾ teaspoons of salt half teaspoon of pepper
  1. After removing and discarding any damaged outer leaves, hold each brussels sprout by the stem and then carefully cut into very thin slices using an adjustable blade slicer or sharp knife.
  1. Combine fresh lime juice mints garlic and olive oil in a plastic bowl.
  1. Add slices of brussels sprouts, celery, red onion to the bowl and stir very well to make sure that the lime juice is evenly distributed in layers. Let sit for one to two hours
  1. Toss salad with vinaigrette, dried cranberries, walnuts and serve.
Tip:  The acid in the lime juice breaks the brussels sprouts down in a chemical reaction that actually cooks the vinaigrette without the use of heat. Do not use a metal bowl so as not to taint your brussels sprouts
Nutritional content per serving
161 calories
22 grams carbohydrate
7 grams fat
4 grams protein

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