Vegetarian Recipes
Shaved Brussels Sprouts Salad
Brussels sprouts are in season in most places starting in October, peaking in December, making this tangy, sweet Shaved Brussels Sprouts Salad the perfect addition to your recipe rotation this season. It comes together in minutes, and the leftovers are fantastic (dare I say even better?!), so it’s also ideal for meal-prepping! And if you don’t like the flavor or texture of cooked Brussels sprouts, I promise this shaved raw salad is a totally different experience. With the finely sliced sprouts and tangy honey mustard dressing, it’s more like slaw!
My foray into the restaurant world happened because of my passion for seasonal ingredients and raw vegan cuisine. My former restaurant, AVO, which is still in business today under new ownership, was completely raw, vegan, and naturally gluten-free. It was a gamble to open a health-focused restaurant in the deep-fried south, but it was a hit! AVO propelled me into the world of touring and private chef work for over 7 years.
Now, whenever I can share a fresh plant-based dish with Budget Bytes readers, I jump on it! This shaved Brussels sprouts salad is bursting with flavor from the olive oil, Dijon mustard, honey, garlic, pecans, and craisins. It’s also packed with fiber, antioxidants, and vitamins (an 80-gram serving of Brussels sprouts contains more vitamin C than a small orange!), so it’s not only delicious but incredibly nutritious.
Ingredients
Here’s what you’ll need to make this easy shaved Brussels sprout salad:
- Brussels Sprouts: Don’t let memories of mushy, over-boiled sprouts stop you from giving these little veggies another try. When served raw, Brussels sprouts have a milder, slightly sweeter taste with the perfect crunch. Be sure to wash them before slicing!
- Craisins: Substitute raisins for craisins (dried cranberries) if you can’t find them. Raisins are also more budget-friendly, but I wanted to use craisins to make this winter salad a bit more festive!
- Crushed Pecans: Adds a nutty flavor and crunchy texture.
- Dijon Mustard & Honey: One of the best dressing combinations. The tangy and slightly sweet flavors go amazingly with the earthiness of the Brussels sprouts. If you love the sound of this flavor combo, then I think you’ll also love our honey mustard broccoli salad.
- Apple Cider Vinegar: Adds a bright acidity to the dressing.
- Olive Oil: Helps to emulsify the dressing and adds some healthy fats.
- Garlic: Mince 2 cloves of garlic to give the dressing a slight kick. The longer it sits, the more the garlic flavor will infuse into the dressing!
- Salt & Pepper: Basic seasonings that add depth of flavor to the salad.
What Else Can I Add?
This recipe has only 8 simple ingredients (plus salt & pepper), but you can totally mix in other goodies if you have ingredients to use up. Here are some ideas I think you’ll like:
- Diced kale, arugula, or spinach for some extra greens.
- Cook bacon in the oven and crumble it over top.
- Mix in chopped apples or sliced pears.
- Use different types of nuts, like walnuts or almonds. Candied pecans would be a fun alternative to regular chopped pecans, too!
- Add cooked couscous or quinoa to the mix to make this hearty salad even heartier.
- Leftover roasted veggies, like roasted cauliflower, would add a nice texture variation.
- Crumble in feta, blue cheese, or shredded Parmesan.
Should I Use a Mandoline or a Knife?
What makes this raw Brussels sprout salad so good, in my opinion, is how finely sliced the sprouts are. I like to use a mandoline, but if you don’t have one, that’s okay! A sharp knife and some patience will work just fine. It’s a little harder to get them as thin with a knife, and it may take longer, but it can be done. I’ve also heard of people using a slicing attachment on their food processor to shred sprouts, so you could try that, too!
Make It Ahead!
This shredded Brussels sprouts salad recipe is perfect for meal prep over the holidays. It’s a healthy lunch option or side dish for holiday meals and is a welcome break from all the indulgent foods. You can easily make this crunchy, sweet salad the night before Thanksgiving, and rest assured, knowing it’ll be perfectly marinated and ready to go for the big day!
If making ahead, give the salad a little fluff and drain any excess liquid that has accumulated before serving. (The salt in the recipe will draw out moisture from the sprouts; you don’t have to strain it, but I like to.) It’ll be good in the fridge for up to 3-4 days.
Shaved Brussels Sprouts Salad Recipe
Equipment
Ingredients
- 1 bag Brussels sprouts (1lb) $2.98
- 1 Tbsp Dijon mustard $0.06
- 2 tsp honey $0.10
- 2 Tbsp apple cider vinegar $0.06
- 3 Tbsp olive oil $0.57
- 2 cloves garlic, minced $0.06
- ¼ tsp salt $0.01
- ⅓ cup craisins $0.72
- ¼ cup crushed pecans $0.86
- ¼ tsp freshly cracked black pepper $0.03
Instructions
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Using a mandoline or a knife, shave brussels sprouts. Transfer to a serving bowl.
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In a small mixing bowl, combine Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, and salt. Whisk to combine.
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Add craisins and crushed pecans to the serving bowl with Brussels sprouts.
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Drizzle dressing over the top of the salad.
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Toss to combine and add black pepper to taste.
See how we calculate recipe costs here.
Nutrition
how to make Shaved Brussels Sprouts Salad – step by step photos
Using a mandoline or a knife, shave 1lb of Brussels sprouts. Transfer to a serving bowl.
In a small mixing bowl, combine 1 Tbsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 3 Tbsp olive oil, 2 cloves minced garlic, and ¼ tsp salt. Whisk to combine.
Add ⅓ cup craisins and ¼ cup crushed pecans to the serving bowl with Brussels sprouts. Drizzle dressing over the top of the salad.
Toss to combine and add ¼ tsp black pepper to taste.
This shredded Brussels sprouts salad recipe will be a welcome addition to any holiday feast! It’s fresh, tangy, and couldn’t be any easier to make.
More Winter Salad Recipes
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Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!
What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.
Homemade Falafel Recipe
Equipment
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Food Processor
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Baking Sheet
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Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
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Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
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Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
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To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Falafel — Step By Step Photos
Gather all your ingredients.
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the mixture into about 2 Tbsp portions and shape into small patties.
If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.
Let them drain on a paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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