Shredded Brussel Sprout Salad with Cumin Grapefruit Vinaigrette

It’s been an insanely busy Tuesday – I think I have gotten more done just today than I have in weeks! Suffice it to say, I’m ready to curl up on the couch with a glass of wine and an easy dinner before faceplanting straight into bed. On the menu tonight? This salad...which I already had for lunch. What can I say? When I like something, I want it all the time. DSC_0430_396edit1 DSC_0413_394edit2

It’s no secret that I am completely obsessed with brussel sprouts and would eat them every, single, day if I could. Today, I decided to even further solidify my undying sprout love with this shredded brussel sprout salad. I normally stay away from salad in the winter but the caramelized onions and toasted almonds make this salad winter-worthy, even if it does feel like spring today! _14164_391edit2 DSC_0379_392edit2 _14123_387edit1

If you’ve never had shredded brussel sprouts, get ready for a serious treat. When sliced whisper thin, these little mini cabbages are crunchy, slaw-like ribbons just begging for a yummy dressing. The best part? This recipe makes leftovers for days - just keep the dressing and almonds separate and dress immediately before eating. Now, my couch is calling my name! DSC_0439_397edit1

Shredded Brussel Sprout Salad with Cumin Grapefruit Vinaigrette

Yields: 6-8 servings

1 lb. brussel sprouts, very thinly sliced

1 medium onion, very thinly sliced.

2 Tbsp. olive oil

½ cup slivered almonds, toasted


1 grapefruit, juiced

½ tsp. grapefruit zest

¼ tsp. fresh ground black pepper

½ tsp. sea salt

¼ tsp. ground cumin

1 Tbsp. maple syrup

3 Tbsp. apple cider vinegar

¼ cup olive oil 1. Add olive oil to a large pan and heat over medium-low heat. Add thinly sliced onions and cook, very, very, slowly on low heat until caramelized. This takes awhile, so you can do this ahead of time! Once they're finished, shut off the heat and set aside. 2. Rinse and clean your brussel sprouts. Slice them very thinly with a sharp knife or use a mandoline. 3. Toast your almonds with a pinch of salt in a toaster oven, oven at 325, or in a warm dry pan for a few moments. They toast quickly so don't go far! You should just be able to smell them and they should be very lightly browned. Set them aside. 4. In a large bowl, combine the shredded sprouts, onions, and almonds. Add a pinch of salt and mix to combine. 5. In a mason jar, add all dressing ingredients expect olive oil. Give it a shake! Add the oil in and shake vigorously. 6. Plate your salad and drizzle some dressing over the top, shaking the dressing if it's separated. I don't recommend dressing the salad ahead of serving time - it may make the sprouts taste a bit off. Add some tofu or salmon for a complete dinner or lunch!