Recipe: Mediterranean Shredded Brussels Sprouts

Posted on the 16 March 2014 by Krimkus


I’m in my early fifties, and it wasn’t until a few years go that I discovered how delectable brussels sprouts can be.

For whatever reason I decided to pick up some up at the local farmers markets to give them a try. I’d avoided them in the past, as every time someone tried to serve them to me, the smell as they were cooked was enough to stop me in my tracks.

Sweet Roasted Brussels Sprouts

Roasting brussels sprouts to a nutty sweetness, then tossing those little gems with a light Dijon vinaigrette is my cooking method of choice.

And you can’t go wrong tossing them into a bowl of pasta lightly dressed with a savory walnut sauce and sprinkle of toasted walnuts for crunch and texture either.

But it was when a coworker turned me onto Eat Smart’s Sweet Kale Gourmet Salad whose main ingredients included shredded brussels sprouts, that inspiration struck for this Mediterranean style salad.

A quick pulse in the food processor and my brussels sprouts were ready to be tossed with red onion, sweet bell peppers, sun dried tomatoes and capers.

All this Mediterranean salad needed was a drizzle of lemony dressing and a crumble of feta cheese to make me happy. Not a bad use for brussels sprouts if you ask me!

Now that I’m a convert to the many pleasures of brussels sprouts, be sure and leave a comment with your cooking method of choice. I’m ready to try something new.

~Kristi

Print Recipe: Mediterranean Shredded Brussels Sprouts Salad

Serving Size: 10 cups

Ingredients

  • 10 cups brussels sprouts, shredded
  • Âź cup sun dried tomato, minced
  • ½ cup red onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 tablespoons capers
  • ½ large lemon , juiced
  • 1 clove garlic, crushed
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 1 pinch red pepper flakes
  • ½ cup low fat feta cheese, crumbled

Instructions

  1. Combine lemon juice, garlic, honey and olive oil in a small bowl.
  2. Combine remaining ingredients in a large bowl.
  3. Toss salad with dressing and chill for 15 minutes.

Notes

Food energy: 110kcal Saturated fatty acids: 1.75g Monounsaturated fatty acids: 3.33g Polyunsaturated fatty acids: 0.64g Total fat: 5.72g Calories from fat: 51 Cholesterol: 6mg Carbohydrate, by difference: 12.10g Total dietary fiber: 4.07g Protein: 4.60g Total lipid (fat): 6.03g Water: 114.19g Ash: 2.05g Total sugars: 4.92g Calcium: 80mg Iron: 1.58mg Magnesium: 28mg Phosphorus: 99mg Potassium: 451mg Sodium: 186mg

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