Brussels Sprouts and Carrot Salad

Brussels Sprouts and Carrot Salad Recipe | Ingredients: Carrots

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Brussels Sprouts and Carrot Salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for dinner. The combination of the earthy brussels sprouts, sweet carrots, and tangy lemon dressing creates a delicious and satisfying salad that is sure to please your taste buds.

History

Brussels sprouts and carrots have been enjoyed for centuries, but the combination of the two in a salad is a more modern twist on these classic vegetables. This recipe takes the traditional flavors of brussels sprouts and carrots and elevates them with the addition of a zesty lemon shaker dressing.

Ingredients

10 oz (283 g) (1) package of brussel sprouts
16 oz (454 g) (1) can of canned carrots or 5 medium carrots, sliced and cooked
0.5 cup of lemon shaker dressing

How to prepare

Cook the brussels sprouts according to the package directions until they are crisp but tender. Drain them.
Drain the carrots and put them in a bowl.
Add the cooked brussels sprouts and lemon shaker dressing to the bowl. Mix well.
Cover the bowl and refrigerate for 4–6 hours before using. Stir occasionally.

Variations

Add in some cooked quinoa or brown rice for added protein and fiber.
Swap out the lemon shaker dressing for a balsamic vinaigrette for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the brussels sprouts until they are just tender to ensure they have the perfect texture in the salad.

- Mixing the salad well and allowing it to marinate in the dressing for a few hours will help the flavors meld together for a more delicious dish.

- Feel free to add in additional ingredients such as nuts, seeds, or dried fruit to customize the salad to your liking.

Serving Suggestions

Serve this salad as a side dish with grilled chicken or fish for a complete and balanced meal.

Cooking Techniques

Roasting the brussels sprouts instead of boiling them can add a deeper flavor to the salad.

Ingredient Substitutions

Fresh carrots can be used instead of canned carrots for a fresher taste.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the salad with fresh herbs or a sprinkle of Parmesan cheese for an extra pop of flavor.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or a hearty soup for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve cold or at room temperature.

Nutrition Information

Calories per serving

- 120 calories per serving

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 6g

- Sugars: 6g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 160% DV

- Vitamin C: 120% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

This recipe is gluten-free and dairy-free.

Summary

This Brussels Sprouts and Carrot Salad is a low-calorie, nutrient-dense dish that is high in fiber, vitamins, and minerals.

Summary

Brussels Sprouts and Carrot Salad is a simple and delicious dish that is packed with flavor and nutrients. With a zesty lemon dressing and a mix of fresh vegetables, this salad is sure to become a new favorite in your recipe rotation. Enjoy it as a light lunch or as a side dish for dinner, and feel good knowing you are nourishing your body with wholesome ingredients.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a sunny afternoon in the bustling farmer's market, and I was browsing through the vibrant stalls filled with fresh produce. As I passed by a stand overflowing with Brussels sprouts and colorful carrots, a kind old lady beckoned me over.

"Would you like to try a sample of my Brussels sprouts and carrot salad?" she asked with a warm smile.

I hesitated at first, as I had never been a fan of Brussels sprouts. But something about the way she described the dish piqued my curiosity. She explained that the secret was in the tangy dressing made with Dijon mustard, honey, and apple cider vinegar.

With a shrug, I decided to give it a try. As soon as I took my first bite, I was hooked. The flavors danced on my taste buds, a perfect balance of sweet and savory. I couldn't believe that something so simple could be so delicious.

I eagerly asked the old lady for the recipe, and she was more than happy to share. She told me that she had learned it from her own grandmother, who had passed it down through the generations. I thanked her profusely and headed home with a bag full of Brussels sprouts and carrots, eager to recreate the magic in my own kitchen.

As I chopped and mixed, I couldn't help but think of all the wonderful memories that this dish would bring. It reminded me of family gatherings and holiday feasts, where the table was always filled with love and laughter. I knew that this Brussels sprouts and carrot salad would soon become a staple in my own repertoire of recipes.

Over the years, I made this salad countless times, tweaking the recipe here and there to suit my own tastes. I added toasted walnuts for crunch and dried cranberries for a pop of sweetness. Each time I served it to friends and family, it was met with rave reviews.

One day, my own granddaughter asked me for the recipe, just as I had done all those years ago. I smiled as I passed it down to her, knowing that she would continue the tradition and share it with generations to come.

And so, this simple Brussels sprouts and carrot salad has become so much more than just a dish to me. It is a reminder of the bonds that tie us together, the memories that we cherish, and the love that we pass on through the simple act of cooking.

As I sit here now, surrounded by the aromas of garlic and olive oil, I am filled with gratitude for all the recipes that have found their way into my kitchen. Each one tells a story, a tale of love and connection that transcends time and space.

And so, I continue to cook and create, knowing that each dish I make carries with it a piece of my heart and soul. And I hope that one day, my own granddaughter will look back on these recipes with fondness and share them with her own loved ones.

For in the end, it is not just the food that nourishes us, but the memories and traditions that we hold dear. And I am grateful for each and every one that has found its way into my life.