- 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
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.
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