Shaved Brussels Sprouts with Green Onion Vinaigrette

Sweet, sour, bitter and salty; this colorful salad packs in nearly all of the tastes you can experience.

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  • Makes: 16 servings
  • Start to Finish: 45 mins

Shaved Brussels Sprouts with Green Onion Vinaigrette

Directions

  1. 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.
  2. Trim stems and remove any wilted outer leaves from 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

Tip:

If desired, substitute 10 cups shredded napa cabbage for the Brussels sprouts, 2/3 cup dried cherries and/or cranberries for the oranges, and/or toasted sliced or slivered almonds for the cashews.

To Make Ahead:

Prepare as directed. Cover and chill for up to 4 hours.

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Nutrition Facts (Shaved Brussels Sprouts with Green Onion Vinaigrette)

  • Per serving:
  • 162 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 140 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 7 g sugar ,
  • 4 g pro.
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