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Brussels Sprouts Salad ~ A quick and easy tossed salad worthy of holiday dinners yet simple enough for every day! No cooking required!

Brussels Sprouts Salad

A quick and easy tossed salad worthy of holiday dinners yet simple enough for every day! No cooking required!
5 from 14 votes
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Course: Salad, Side Dish
Cuisine: American
Keyword: Brussels sprouts, dairy free, salad, side dish, vegan, vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 151kcal
Author: Holly Gray

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons seasoned rice vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups Brussels sprouts finely shredded
  • 1/2 cup vegan Parmesan cheese shredded

Instructions

For the dressing:

  • In a small bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, salt, and pepper. Set aside.

For the salad:

  • Into a large bowl, add the shredded Brussels sprouts, using your hands to gently separate the leaves.
  • Give the dressing one more quick whisk then drizzle over the sprouts, tossing to coat.
  • Sprinkle with Parmesan cheese and toss again to distribute the cheese throughout the salad.
  • Adjust seasoning to taste and serve.

Nutrition

Calories: 151kcal | Carbohydrates: 9g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 368mg | Potassium: 362mg | Fiber: 4g | Sugar: 2g | Vitamin A: 763IU | Vitamin C: 78mg | Calcium: 188mg | Iron: 1mg
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