Olive Magazine
Brussels Sprout Salad Recipe

Shredded Brussels sprouts salad

Published: December 27, 2017 at 10:45 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal215
fat18.3g
saturates3.4g
carbs4g
sugars3.1g
fibre4.1g
protein6.4g
salt0.6g
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Make this shredded sprout salad, then check out our Brussels sprouts with bacon and chestnuts, sprouts with ginger and orange, roast sprouts and more Brussels sprouts recipes.

*This recipe is gluten-free according to industry standards

Ingredients

  • 250g brussels sprouts, trimmed 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 onion, halved and thinly sliced
  • 30g walnuts, toasted
  • 50g Grana Padano, shaved

Method

  • STEP 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.

  • STEP 2

    Grill the pancetta until crisp.

  • STEP 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.

  • STEP 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.

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