Cooked - Crispy Rice Shaved Brussels Sprouts Salad With Creamy Maple-dijon Dressing

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Home Pricing Community My Recipes

Crispy Rice Shaved Brussels Sprouts Salad With Creamy Maple-dijon Dressing

1.0

2 cups cooked rice, cooled (I used jasmine rice)

1 tbsp sesame oil

2 tbsp coconut aminos (or low sodium soy sauce)

6 cups shaved brussels sprouts

½ cup dried cranberries

½ cup raw walnuts

½ cup red onion, thinly sliced

1 honeycrisp apple, diced

⅔ cup freshly grated shaved parmesan cheese

⅓ cup olive oil

1 lemon, juiced

2 tbsp maple syrup

1 tbsp dijon mustard

1 large shallot

½ tsp kosher salt

½ tsp black pepper

First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the sesame oil and coconut aminos and spread into an even layer. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn't burn). Remove from the oven, break into small pieces and set aside.
Next, make the dressing. Add all of the ingredients to a blender and blend for about 1 minute until smooth. Taste and adjust as necessary. Set aside.
Next, prepare the salad. First, shave the Brussels sprouts using a handheld mandolin or food processor (preferred). Or buy prepackaged. Add to a large bowl. Chop/slice remaining ingredients and add to the bowl. Add crispy rice on top. Pour dressing over the salad. Toss and enjoy!
Store in the refrigerator for up to 5 days.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 15m

Created 86 weeks ago

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