If you’ve been following along with our 100 Somethings Vegan Challenge– you know that I haven’t always loved vegetables. After Big Sister was born, our new parents group got together for a potluck, and someone brought a Paleo bacon and brussels sprouts salad. I had never really eaten Brussels sprouts before then, but the salad was awesome and I kept making it. This is a super fast and easy recipe, and I bet you have all of the ingredients to make it in your pantry! Here’s the vegan version of a super yummy Brussels sprouts salad!
Yield: 6 3 oz servings
Total time: 20 minutes
Shred or chop the Brussels Sprouts be hand or using the blade setting on the food processor. Heat the oil on medium heat and pan fry the Brussels sprouts until they start to brown. I add the nuts after about 3-5 minutes.
Whisk together the remaining olive oil, mustard, black pepper, lemon juice and apple cider vinegar to form a sauce. Pour sauce over Brussels sprouts in the pan, and scallions and optional dried fruit. Serve warm, at room temperature, or chilled.
You can add the dried fruit to add a bit of sweetness- or not! I like to mix it up a bit.
The original recipe calls for toasting the nuts in the oven for 7-10 minutes at 325. I do not find that the taste of the salad changes significantly and it’s more work, so I just throw the nuts into the pan and roast them with the Brussels sprouts.