Vegan Shaved Brussels Salad in a champgane vinaigrette

Posted by in 4th of July, Christmas, Cooking, Easter, Lunch/Dinner, Salads, Sauces/Dressings, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

I’ll be honest, I love to eat healthy, but I’m not crazy about plain jane salads. So I totally understand when I hear people say, “salads are boring”. However, salads don’t have to be a big disappointment, you just have to get creative, have fun, and have lots of flavor!

 

I actually made this salad a few years ago and it was one of my first salad concepts. Kale makes the best salads (highly recommend the dinosaur variety, much better texture), but everything gets old after a while. I found that I could take my love for brussels next level by shaving them and making salads!

 

Since I’m featuring all of my kitchen staples, I knew I had to reshoot this one and provide a tutorial video to showcase just how effortless and amazing it is!

 

 

 

 

 

 


 

What I love about this recipe, is everything from A to Z. It’s easy, involves a handful of ingredients, is nutrient dense, can easily be made in bulk, has tons of texture, flavor, aesthetic appeal, non vegan approved, a dressing that goes well with anything and is perf for any season!

 


 

 

 

If you’re looking for that perf staple salad or that amazing salad to add to your menu for the holidays, you have to try my vegan Shaved Brussles Salad with shiitake bacon in a champagne vinaigrette!

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

Easy 

Lots of fiber

Beautiful

Shiitake bacon 

Flavorful

Affordable

Minimal ingredients 

Perf for summer, fall, winter, or spring

Healthy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Shaved Brussels Salad with shiitake bacon in a champagne vinaigrette

 

 

 

 

 


 

Recipe Tutorial 

 

 

 

 

Yields 2-4

Shaved Brussels Salad

25 minPrep Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

    Dressing
  • 2/3 cup minced shallots
  • 2 Tablespoons Dijon mustard
  • 1/2 lemon (juice)
  • 1/2 cup orange juice
  • 2 teaspoons agave or stevia
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/4 cup olive oil
  • 1/2 cup champagne vinegar
  • For the salad
  • 4 cups finely shredded kale (massage)
  • 4 cups finely shredded Brussels sprouts
  • 1/2 cup pecans, toasted
  • 2/3 cup dried cherries
  • Shiitake Bacon:
  • 1 package of shiitakes (sliced)
  • 1 tbs tamari
  • 1 tsp liquid smoke
  • 2 tbs coconut oil (melted)
  • 2 tsp vegan Worcestershire
  • 1 tsp red pepper flakes
  • cracked black pepper
  • 1 tbsp maple syrup

Instructions

  1. Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 to 40 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can).
  2. Dressing: In a small bowl, whisk together all of the ingredients, until combined.
  3. Nuts: Preheat oven to 350, toast nuts for 10-15 minutes, turn halfway through for an even toast.
  4. Salad: In a large bowl, toss together the shredded kale, shredded Brussels sprouts, toasted pecans, cherries, and shiitake bacon. Top with champagne vinaigrette and avocado (optional)
Cuisine: Lunch/Dinner | Recipe Type: Salad

Notes

To slice the brussels you can use a mandolin or simply do it by hand. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then slice. (chiffonaude)

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http://www.eatdrinkshrink.com/cooking/brussel-salad

 

 

 

 

 

 

 

 

 

 

 

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