Shaved Brussels Sprouts with Green Onion Vinaigrette
- For dressing, chop green onions, keeping the white parts separate from the green tops. In a blender or food processor combine the white parts of the onions, oil, lemon juice, vinegar, honey, and coriander. Cover and blend or process until smooth; set aside.
- Trim Brussels sprouts;* very thinly slice sprouts. In an extra-large bowl combine Brussels sprouts and the green tops of the onions. Pour dressing over sprout mixture; toss gently to coat. Add orange sections, cashews, and salt; toss gently to combine.
From the Test Kitchen
Out of Brussels sprouts? Use 10 cups shredded napa cabbage. No oranges? Substitute 2/3 cup dried cherries and/or cranberries. Prefer almonds? Use toasted sliced or slivered almonds in place of the cashews.
To Make Ahead:
Prepare as directed. Cover and chill for up to 4 hours.
To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.
Nutrition Facts (Shaved Brussels Sprouts with Green Onion Vinaigrette)
- Per serving:
- 162 kcal cal.,
- 11 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 140 mg sodium,
- 15 g carb.,
- 3 g fiber,
- 7 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet