Shaved Brussels sprout salad with hazelnuts and dried apricots from Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less (page 31) by Ellie Krieger

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Notes about this recipe

  • jay.moe on September 28, 2023

    This was quick and easy to put together while the main dish cooked. I substituted slice almonds for hazelnuts. The flavor of the acids went well with the brussels sprouts and the sliced apricots. The salad had time to sit in the dressing for 10-15 minutes which helped the brussels sprouts soften up. It was a nice side dish, but nothing spectacular.

  • Jane on August 10, 2017

    To enjoy this salad you would have to like raw sprouts, as they are the dominant flavor. I do like them and enjoyed the combination of the crisp slaw-like sprouts with sweet dried apricots, crunchy hazelnuts and the orange/mustard dressing. This is a reasonably quick salad to make in bulk (my photo is a double-recipe) if you use the slicing blade on your processor. I don't think I'd make it in quantity if I was thin-slicing the sprouts by hand.

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