Shredded Brussels sprouts salad
Serves 4
Easy
molecules.cookAndPrepTime.timeRange.total:
Looking for ways to use up your leftover brussels sprouts? Check out this low calorie Italian-style brussels salad with crispy pancetta and toasted walnuts – it's under 250 calories
organisms.post.recipe.skipLink
- 250g brussels sproutstrimmed and any browned outer leaves discarded
- 8 slices pancetta
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small red onionhalved and thinly sliced
- 30g walnutstoasted
- 50g Grana Padanoshaved
Nutrition: per serving
- kcal215low
- fat18.3g
- saturates3.4g
- carbs4g
- sugars3.1g
- fibre4.1g
- protein6.4g
- salt0.6g
molecules.methodList.methodLabel
molecules.methodlist.counterprefix 1
Use a food processor to finely shred the sprouts. Put in a bowl of iced salted water and leave while you prep the rest of the salad.
molecules.methodlist.counterprefix 2
Grill the pancetta until crisp.
molecules.methodlist.counterprefix 3
Whisk the olive oil, red wine vinegar and dijon, and season really well. Add the red onion, then toss and leave for 10 minutes.
molecules.methodlist.counterprefix 4
Drain the sprouts and dry on kitchen paper. Add them to the onions and toss. Add the walnuts, grana padano and crumble over the pancetta, then toss again before serving.
