Pregistry’s Friday Recipe: Shredded Brussels Sprouts Salad

Eating more greens is something we all “should” be doing, but it’s not always the most exciting part of the meal. This salad is about to change all of that!

Thinly sliced brussels sprouts are quickly sauted with shallots. They’re then tossed in a colorful, crunchy mix of chopped pistachios and sweet dried cherries. Lots of grated parmesan is the perfect finish, and you’ve got a salad that is the opposite of boring!

This dish is ideally served warm, but leftovers straight from the fridge are equally delicious.

Shredded Brussels Sprouts Salad:

  • 1 tablespoon olive oil
  • 1 small shallot, thinly sliced
  • 10-ounce container brussels sprouts, trimmed, halved and very thinly sliced
  • 1/4 cup shelled roasted pistachios, coarsely chopped
  • 1/4 cup dried cherries
  • 1/4 cup grated parmesan
  • Salt and pepper

Heat 1/2 tablespoon of the olive oil in a large skillet over medium heat. Add the shallot and saute till softened and starting to brown, about 3 – 5 minutes. Add the remaining 1/2 tablespoon of olive oil and the brussels sprouts. Saute till bright green but still crunchy, about 3 – 5 minutes. Remove pan from heat and add the pistachios, cherries and parmesan. Season to taste with salt and pepper and serve immediately.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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