My Shaved Sprout Salad with Honey Mustard Dressing makes a great Thanksgiving or Christmas side dish, sweet, tangy and full of flavour!
Have you ever tried shaved sprouts? They're delicious! Especially if you're someone who isn't keen on whole sprouts.
The third speedy recipe in my series of four sprout side dishes (check out the first one – 3 cheese sprout gratin and honey balsamic sprouts with almonds).
Shaved sprouts lightly sauteed in butter and garlic, topped with a honey mustard dressing, plus tart cranberries, walnuts and parmesan!
I could eat this as a meal in itself!
Serving Suggestions
Make your Christmas Dinner a special one:
Shaved Sprout Salad with Honey Mustard Dressing
Ingredients
- 500 g sprouts
- 2 tbsp unsalted butter
- 2 cloves garlic - peeled and minced
Honey Mustard Dressing:
- 4 tbsp olive oil
- 2 tsp white wine vinegar
- 3 tbsp honey
- 2 tsp Dijon mustard
- pinch of salt and pepper
Toppings:
- 35 g dried cranberries
- 30 g roughly chopped walnuts
- 3 tbsp parmesan cheese - grated
INSTRUCTIONS
- Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Slice the sprouts very thinly.
- Place a medium frying pan/skillet over a medium-high heat. Add the butter and melt. Add the garlic and stir through for 30 seconds, then add the shaved sprouts. Fry the sprouts, tossing through the garlic butter to coat, for 1-2 minutes, until the sprouts a warmed through, but still vibrantly green. Transfer to a serving bowl.
- Mix together the dressing ingredients in a small bowl and pour half over the sprouts. Toss together to coat, then sprinkle the cranberries, walnuts and parmesan cheese on top.
- Serve with the extra honey mustard dressing.
Video
✎ Notes
Nutrition
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Christine says
Bookmarked this ready for when sprouts are back in season. This looks so yummy.