pumpkin seed butter brussel sprout salad

plated-choux-right-sideI’ve had a few variations of shaved brussel sprout salads at different phases of my culinary life. It all started working at an Italian Tratorria in Greenwich Village, with one of the unwavering menu staples being a simple shaved brussel sprout salad with olive oil, parmesan cheese, ground pepper, and a walnuts for those who don’t carry around EpiPens.

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I’ve also witnessed verions of the Caesar Salad variety. Equally tantalizing. The thing about shaved bruzzel sprouts is their texture! They’re like tiny chips, tiny lettuce chips that are kind of bitter yet refreshing yet sweet at once. It’s like if cole slaw cabbage got in a fight with a refrigerated paper shredder.

shredded-choux-in-bowlpumpkin-butter-and-brussels-bowl
While the the various forms of this salad I’ve tried before are granted wonderful, they contain both dairy and eggs. For those on diets excluding the two, myself included these days, I was wondering how to mix the creamy qualities found in both Casesar dressing and rich qualities of Pecorino cheese without adding the undesired ingredient types. I found it.
This shaved brussel sprout salad gets a nutty richness from homemade pumpkin seed butter (you can use store-bought if you’d like, or tahini). The onion powder adds a cheesey taste — I love it for substituting parmesan cheese in pretty much all recipes! And the olive oil and splash of vinegar adds a sweet-tangy flavor.

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pumpkin seed butter brussel sprout salad

Serves ~2-3
Prep time 5 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold

Ingredients

  • 1 cup fresh brussel sprouts (washed, dried)
  • 1/3 cup pumpkin seed butter (see Bubble Child video for homemade! can replace with tahini for a stronger nutty flavor)
  • 3 tablespoons extra virgin olive oil
  • a splashapple cider vinegar
  • 2 teaspoons onion powder
  • 1/4-1/2 teaspoon sea salt (to taste)
  • ground black pepper, to taste (optional)

Directions

Step 1 Using a sharp knife or mandoline, slice your washed brussel sprouts into very thin strips -- as paper thin as you can get them! (If you're using a mandoline, I recommend not cutting off the stems first and using them as leverage to protect your fingers.)
Step 2 Once all brussel sprouts are shaved, mix together all ingredients in salad bowl. Season with salt and optional pepper to taste. Serve with your favorite protein, GF bread, or eat on its own!

 

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