Shredded Brussels Sprouts Crunch (Printable Version)

Bright shredded Brussels sprouts with zesty dressing and crunchy hazelnut topping for a fresh salad twist.

# Everything You’ll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, finely shredded

→ Dressing

02 - 1 tbsp fresh lemon juice
03 - 1/4 cup extra-virgin olive oil

→ Toppings

04 - 3/4 cup Hazelnut Crunch
05 - 1/4 cup Hazelnut Crunch

→ Seasoning

06 - Kosher salt, to taste
07 - Freshly ground black pepper, to taste

# Steps to Cook:

01 - In a large mixing bowl, toss the finely shredded Brussels sprouts with fresh lemon juice and extra-virgin olive oil until evenly coated.
02 - Gently fold 3/4 cup of Hazelnut Crunch into the salad mixture and toss to combine evenly.
03 - Season with kosher salt and freshly ground black pepper to taste.
04 - Transfer the mixture to a serving platter and sprinkle the remaining 1/4 cup Hazelnut Crunch on top. Serve immediately.

# Extra Suggestions:

01 - To enhance flavor, toast the hazelnuts before adding them to the salad. This dish serves well as a light main course or side.

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