Once upon a time, I use to hate salads. Now you can catch me eating them on a regular basis. While romaine hearts are my go-to option, when I’m feeling a little fancier and I can find them – thinly sliced brussels sprouts are life changing. Especially if you like having that crisp texture. It holds up beautiful when tossed with my oil-free mustard vinaigrette. Slowly soaking up all the flavors. This combo of 8 simple ingredients has me floored. Prepare yourself for your new favorite salad. You’re welcome.
The 4-ingredient oil-free dressing is one I shared last year on my favorite grilled BLT salad. It’s perfect to throw together in a pinch and lasts for weeks in the fridge. If you’re not a fan of mustard, try replacing it with your favorite dressing or vinaigrette. I also have a ranch dressing that’s delicious, but you really want something light and bright for this dish.
In a matter of about 10 minutes of prep I was able to blast through the cutting process using this insanely sharp V5 vegetable slicer from Börner. I kid you not, it’s incredibly well made and took me seconds to cut all of my prepped ahead veggies. I thought I’d sworn off of mandoline slicers, after a bad accident last year. I’m happy to report that after investing in cut-proof gloves, combined with the use of the safety holder included, it’s virtually fool-proof. I’m no longer afraid of this tool! It’s easily the most handy device to drastically cut down on your prep time, pun intended. I highly recommend giving the Börner site a look through if you’re in the market for any slicers. Also, stay tuned to the end of this post for a giveaway opportunity!
This salad is perfect for a picnic, backyard barbecue (vegan, of course) or to accompany any Spring/Summer meal. It’s refreshing, light but very filling. I love the smoky flavor from the addition of my coconut bacon. It’s one of my favorite things to prep ahead and keep on hand for a number of different meals. I think you can easily modify this salad recipe for slightly different flavor variations. Like using pear in place of apple or pistachios in place of almonds. Have fun with the general concept and adjust it as desired to fit your needs.
I’m excited to play around more with this slicer and share more recipes utilizing it to save me time. I mean, I could literally make sliced pickles in a couple of minutes. I’m planning on using the julienne slicer to make a big batch of my technicolor quick pickles, for tofu bahn mi waffles! Let me know if you want to see a recipe on that.
Be sure to snap a photo if you give this recipe a try and tag me on Instagram at @PlantPhilosohy using the hashtag #PlantPhilosophy so I don’t miss seeing and commenting on your post! Also, leave a comment below letting me know what you would use this V5 Börner vegetable slicer on in your kitchen. You just might win one for yourself! (use the generator below to follow the steps for entry).
If you want to go ahead and buy something from their site, Börner has graciously given me a 10% off coupon code “PlantPhilosophy” to use as you please at checkout. For a second entry, you can head on over to my Instagram, @PlantPhilosophy to read the rules on entering to win there. If you’re really set on winning, you can also head on over to @bornerslicer’s Instagram and check out how to enter for a third opportunity at receiving this slicer for free! Be sure to read the rules and enter correctly or your entry will not count. U.S residents only, please. A winner will be announced and contacted on March 19, 2017. Good luck!
Shaved Brussels Sprouts Salad
Yield 2-4 servings
This recipe is sponsored by Börner.
- In a large bowl add brussels sprouts and wash thoroughly. I like to soak them in cold water with a splash of apple cider vinegar.
- Drain and peel back any leaves that look dirty.
- Trim the ends and cut in half.
- Using my Börner V5 mandoline, I cut each sprout at the thinnest setting for the finest shave. Add shaved sprouts to a large bowl and repeat until all are used.
- For here I'd recommend washing again with a splash of vinegar to clean thoroughly.
- On the same setting, thinly slice your red onion and apple. Place the apple in a bowl of cold water with a splash of lemon juice to keep them from browning. To keep the onions crisp, you can also soak them in ice cold water until assembly.
- Pour your dressing into the large bowl of sprouts, adjusting the amount as desired. Toss to well coat everything. Add in the coconut bacon, diced dried tart cherries, slivered almonds, red onions and apple slices. Gently toss to evenly incorporate. I saved a few apple slices to top.
- Serve immediately or chilled, topped with additional ingredients and fresh cracked black pepper to taste.
This can be prepped the day before. Make everything and assemble before serving.
Courses Appetizer, Side, Salad