Vegan Shaved Brussels Sprouts With Za’atar, Lemon, and Pine Nuts


Vegan Shaved Brussels Sprouts With Za’atar, Lemon, and Pine Nuts

Hearty Brussels tossed with tangy lemon, earthy za’atar seasoning, and buttery pine nuts makes for a perfectly refined salad.

Serves: 4

With only a handful of ingredients, this unusual salad from the Crossroads Kitchen cookbook couldn’t be easier. Delicate and hearty at the same time, this super-simple, elegant salad’s flavors only intensify the more you let it stand.

What you need:

1 pound Brussels sprouts (about 30), tough outer leaves discarded and ends trimmed
4 small rainbow carrots
Finely grated zest and juice of 2 lemons
1 tablespoon za’atar 
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup pine nuts, toasted

What you do:

  1. Prepare an ice bath by filling a large bowl halfway with water and adding a dozen ice cubes.
  2. Using a mandoline or a very sharp knife, slice Brussels sprouts and carrots as thin as possible. Place in ice bath for 5 minutes to crisp up.
  3. Drain sprouts and carrots and dry well. Transfer to a mixing bowl. Add lemon zest and juice, za’atar, oil, salt, and pepper, and toss to coat. Sprinkle in pine nuts and toss again.
  4. Allow salad to set for 15 minutes to marinate before serving.
For more plant-based recipes like this, read:

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