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    Home > Seasonal & Holiday

    Shaved Sprout Salad with Honey Mustard Dressing

    Published: Dec 9, 2017 · Modified: Aug 12, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    My Shaved Sprout Salad with Honey Mustard Dressing makes a great Thanksgiving or Christmas side dish, sweet, tangy and full of flavour!

    Blue bowl with shaved sprouts topped with cranberries, walnuts and parmesan

    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).

    Blue bSquare image of a bowl with shaved sprouts topped with cranberries, walnuts and parmesan in a honey mustard dressing

    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!

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    Square image of a bowl with shaved sprouts topped with cranberries, walnuts and parmesan in a honey mustard dressing

    Shaved Sprout Salad with Honey Mustard Dressing

    By: Nicky Corbishley
    Shaved Sprout Salad with Honey Mustard Dressing - topped with cranberries, walnuts and parmesan.
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 3 minutes mins
    Total Time 18 minutes mins
    Course Sides
    Cuisine American, British
    Servings 4 Servings
    Calories 371 kcal

    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

    Nutritional Information is per serving.

    Nutrition

    Calories: 371kcalCarbohydrates: 33gProtein: 7gFat: 26gSaturated Fat: 6gCholesterol: 17mgSodium: 122mgPotassium: 519mgFiber: 5gSugar: 21gVitamin A: 1150IUVitamin C: 106.8mgCalcium: 107mgIron: 2.2mg
    Keywords Christmas, Holidays, Thanks Giving
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Christine says

      August 27, 2018 at 2:57 pm

      5 stars
      Bookmarked this ready for when sprouts are back in season. This looks so yummy.

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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