A simple and easy side dish for Shredded Brussels Sprout Salad. This fresh and seasonal salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!
I’ve always maintained that the relationships I’ve been able to build has by far been the best part about starting and running the blog. My relationships both collectively and individually with you guys, the awesome brands I get to work with and with my fellow bloggers, is the reason I show up here everyday and how I’ve been able to turn this passion of mine into a business.
They say no man is an island. And without a doubt it’s the friendships I’ve made through the blog that have kept me afloat.
One of these friendships is with my dear from Lexi from Lexi’s Clean Kitchen. If you’re a long time THM reader than you know that Lex and I have been friends since our early blogging days and that it’s not just our blogs that tie us together. Lexi is (recently!) married to my friend Mike who I grew up with at summer camp. We actually connected years ago while Lex was just starting out on Instagram. I recognized Mike in one of her pictures and our friendship was pretty much solidified from then on. She’s visited Toronto, I’ve seen her several times in Boston and while we would have loved to have been at their beautiful wedding this summer, we were celebrating from afar due to newborn puppy problems.
What I’m trying to say here is that Lexi is not just another internet acquaintance. She is a real, true, dear friend.
Needless-to-say, when she told me a year and half ago that she committed to writing a Lexi’s Clean Kitchen Cookbook, I was ecstatic! Lexi’s recipes are the best of the best and she truly understands and embraces a balanced lifestyle. If there’s anyone who deserves this honor and would be up to the challenge, it’s her.
Not only did she write and develop every recipe in the cookbook, she also photographed every single recipe. I’m not sure how much you guys know about cookbooks, but generally the author doesn’t do the photography. This portion is outsourced. But Lexi, being a jack of all trades did it ALL herself. And the result is truly astonishing.
I’ve always been proud to call Lexi a friend. She makes the time to check in on how we’re doing, even when I suck so hard at keeping in touch. She’s never hesitated in helping to further my own blogging career and connect me to people in the industry who would be helpful. She has pushed me to work smarter, exceed my boundaries and always (always!) eat the churro. And now I get to call one of my dear friends an AUTHOR! How freaking cool is that?!
This recipe for Shredded Brussels Sprout Salad is from the LCK Cookbook not surprisingly is incredible! I thought this recipe would be perfect for a Thanksgiving side dish that can also stand as a reminder to be thankful for the unexpected friendships that appear in our lives.
Lexi- congrats to you on all of your hard work. The attention to detail is apparent in every page of the book and I’m so excited to see how many lives (and dinner tables!) you impact with your recipes.
To my THM tribe BUY THIS BOOK. Not just because the recipes are phenomenal, but also because you know how important it is to support a friend. Life is not just about lifting yourself up, but how you can use your own strength to lift up others. An important message as Thanksgiving rounds the corner.
The LCK Cookbook features 150 paleo-friendly, clean eating recipes all developed by Lexi herself. From breakfast to dinner to cocktails to dessert, the LCK cookbook has got you covered for all of your healthy eating needs. And if I may say so, it would make an awesome holiday present as we all kick off our resolutions to eat a little cleaner in 2017.
I hope you guys enjoy it as much as I do!Print
Shredded Brussels Sprout Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- 1 cup raw hazelnuts
- 12 ounces of brussels sprouts (about 1 lbs), stemmed and halved
- 1/2 cup freshly grated parmesan
- 1/3 cup dried cranberries
For Red Wine Vinegar Dressing:
- Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 mins, tossing often to avoid burning.
- Place hazelnuts in the center of a large kitchen towel, gather sides of the towel together to form a pouch, and rub and shake until the brown skins of the hazelnuts start to peel off.
- Continue rubbing and shaking until most of the skins are removed – don’t worry if there’s a few stubborn ones that remain.
- Place brussels sprouts in a food processor and pulse until fine shreds form. You should have about 5 cups.
- Put the brussels sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl.
- In a small bowl, whisk together the ingredients for the dressing.
- Toss the salad with dressing and additional cracked pepper, if desired.
- Serve immediately.
Recipe from the Lexi’s Clean Kitchen Cookbook published by Victory Belt Publishing.
Do you know what you’re making for Thanksgiving? Go tell a friend how proud you are of them 🙂
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