We love Brussels sprout salads but wanted a quicker approach than the tedium of pulling apart the leaves. The food processor slices each sprout nice and thin with lightning-fast speed.

Deb Wise
Recipe by Cooking Light November 2013

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Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice Brussels sprouts in a food processor fitted with a slicing blade. Combine sprouts, apple, celery, and ­walnuts. Combine canola mayo, apple cider, sour cream, kosher salt, and pepper, stirring with a whisk. Drizzle over salad; toss to coat.

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Nutrition Facts

97 calories; fat 5.6g; saturated fat 0.7g; sodium 212mg.
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